Description
Delicious gluten-free snickerdoodle cookie bites that are egg-free and perfect for a sweet treat.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tbsp cinnamon sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the gluten-free flour, coconut sugar, baking soda, cream of tartar, and salt.
- Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients and mix until a dough forms.
- Roll the dough into small balls, about 1 inch in diameter.
- Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to a week.
- For a nut-free version, substitute almond milk with oat milk.
- Adjust the cinnamon sugar to taste for more or less sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie bite
- Calories: 80
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg