These gluten-free snickerdoodles taste just as good as the real thing, promise.
Like nearly everyone else this year, I have turned to baking to help me cope with *gestures everywhere.* Since I won’t be going home for the holidays this year, baking festive cookies takes me back to holidays 2019, where the most crushing thing that happened to me was that my ex got engaged. This episode of Alt-Baking Bootcamp came at just the right time, because nutritionist and chef Mia Rigden shows us how to bake low-sugar, gluten-free snickerdoodles.
There’s a simple swap to make these cookies gluten-free: use gluten-free flour, no almond meal or coconut flour required. She also uses an ingredient we don’t see on the show too often: real butter. “I love butter because it’s just a really high quality, stable cooking fat.” (And, you know, delicious.) She recommends buying organic, pasture-raised butter when you can for the highest quality product possible.
This recipe also cuts back on the amount of refined sugar used in the traditional version of snickerdoodle. Instead of the traditional cup or more, Rigden says, she uses half a cup of coconut sugar instead. “[Coconut sugar] gives it a very deep rich flavor, almost like caramel, and I feel like it really accentuates the cinnamon that we’re going to be dusting on top,” she says. Read: No flavor loss.
I’m about to hit play on evermore and whip up a batch of these gluten-free snickerdoodles. If you’re similarly inspired, check out the video to get the full recipe.
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