Allergy-free Snickerdoodles

Let me just say whoever invented Superfine Brown Rice Flour needs to win some sort of major culinary award or possibly even a Nobel Peace Prize.  The texture is so much like AP flour with no perceptible grainy-ness.

My son needed to bring a treat to school this week because he is the 'Student of the Week.'  Even though he has no food allergies (except to peanuts), these allergy-free cookies happen to be his favorite.  The recipe comes from Cybele Pascal's 'The Allergen-Free Baker's Handbook' with a few modifications.

The steps are quite easy.  You just combine the Ener-G Egg Replacer with dairy-free milk (I use coconut milk) in a small bowl, whisk the dry ingredients in a medium bowl, and cream the shortening and sugar in a large bowl.   Once the 'egg' and vanilla are mixed into the shortening, you simply alternate the flour mixture with milk until it is thoroughly combined.

Next, you form the dough into 1-1.5" balls and roll in a cinnamon sugar mixture.  They are placed on the cookie sheet, at least 2 inches apart. Don't they look like Dunkin' Donuts Munchkins?:

After baking for only 10 minutes, here is the final result.  Don't they look delicious?:

The recipe makes 24 Snickerdoodles.  We only needed 18 for my son's class, so my other kids quickly gobbled down the remaining 6.  Well, ok, I had one myself. :) I couldn't resist!


Allergy-Free Snickerdoodles

2 1/2 c Gluten-free flour mix (6:2:1 Superfine Brown rice flour, potato starch, tapioca flour)
1/2 t xanthan gum
3/4 t baking soda
1 1/2 t cream of tartar
1/4 t salt
3/4 c dairy-free, soy-free vegetable shortening (I like Spectrum )
1 c sugar
2 t vanilla extract
1 'egg' (2 t Ener-G egg replacer + 2 T coconut milk)
1/4 c coconut milk
2 T sugar + 2 t ground cinnamon


  1. Preheat the oven to 375 degrees. Mix the 'egg' together in a small bowl.
  2. Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
  3. Cream together the shortening and sugar until fluffy, about 2 minutes.  Add the vanilla and 'egg' and mix for 20 seconds.
  4. Add the flour mixture in two batches, mixing on low speed, alternating with the coconut milk.
  5. Roll the dough into 24 heaping tablespoon-size balls (1.5" in diameter).  Roll the balls in the cinnamon-sugar mixture until well-coated on all sides.
  6. Place the balls on baking sheets at least 2 inches apart.  Bake for 10 minutes.  Let cool for 5-10 minutes before transferring to a cooling rack.
  7. Enjoy!
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  1. Looks fantastic! Love that you avoid so many allergens here. I converted the Betty Crocker Cookie Book snickerdoodles to gluten free on our blog last year - but they still have eggs, butter, etc. Check us out too :)

    Love the look of your blog, btw :)

    1. Thanks, Carey! Yes, I have to avoid so many allergens that it can be challenging to make something yummy. Thankfully, there are people like Cybele Pascal to help out!

      Thanks for the kudos on the blog! I wanted to keep it simple so the food pics would stand out. :) How fun to be doing your blog with some friends! Love it!

  2. YUm YUM and more yum! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) See you next Friday! Next Friday one lucky blogger will be randomly selected to win a case of Planet Rice! Its yummy! Its gluten free, sprouted and grown in the US. You can link up to 3 entries! The more you link up the better you chances to win! (entries from US only) Cindy from

  3. Yea! I can still eat Snickerdoodles! I would love it if you visited my new Gluten-Free Monday party at and linked up this and any other idea you would like to share. I hope to see you there.