Snickerdoodles have always struck me as the type of cookie that most people like, but not many people would say is their favorite. But when you eat one, you think, “These are great. Why don’t I have these more often?”
Snickerdoodles have been on my list of cookies to make a gluten free version of for a while. I thought I had a vegan recipe I liked and was going to start from there. So I checked the handful of cookbooks that I go to in those situations, but there was nothing. So I did some Googling and found a recipe that looked good. I did a little math, came up with a flour blend that seemed to make sense, made a small batch and baked them. And they were terrible. My wife didn’t think they were as bad as I thought, but let me put it this way; if that had been the first cookie I ever tried from a bakery, I would never go back to that place.
So I found another recipe that looked promising. Not vegan or gluten free, so I had to change a bit more. I went with psyllium as my binder because it’s my preferred method and because I didn’t see it having any negative effect. As soon as they came out of the oven, I knew they were going to be better, and they were. In both flavor and appearance. They only thing I didn’t like is that they flattened out a bit more than usual out of the oven and weren’t as soft and chewy as I thought. So I made a third batch, this time using xanthan gum instead of psyllium.
The way I have explained it before is that in gluten free baking, your binder is the glue that holds things together. Sometimes you need something strong, sometimes something weak will do. But if you go too weak, the texture will be too loose. Too strong and the texture can be too tight and gummy. Xanthan gum is the super glue of gluten free baking. Psyllium is like a glue stick. They both do the same thing in the broad sense, but with different results. I usually prefer psyllium for cookies, but have used xanthan in cases where I needed a bit more.
When I pulled the third batch out of the oven, I could tell they looked a little different and better. When they cooled off, it was still clear.
The cookies with xanthan did not spread out as much in the oven, and as a result, they did not get as thin when they cooled off. The binders were the only thing different between the two batches. Everything else (ingredients, mixing, chill time, oven temperature, and bake time) was identical. The batch made with psyllium was good, but the batch made with xanthan was better. So use xanthan, but if you prefer, substitute the same amount of psyllium.
So there you have it. Simple and delicious. A timeless classic for a good reason.
Gluten Free Snickerdoodles
Ingredients
- 2/3 cup +2 tsp oat flour 84 grams
- 1/2 cup +1 tsp tapioca starch 63 grams
- 1/3 cup +1 tbsp white rice flour 63 grams
- 1/2 tsp xanthan gum
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup non-dairy butter
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
Cinnamon sugar for rolling cookies
- 3 tbsp sugar
- 1 tsp cinnamon
Instructions
- Cream butter and sugars. Add flax egg and vanilla extract and beat until fluffy.
- Add dry ingredients. Mix until dough forms and all ingredients are combined. Scoop out in rounded tablespoons and roll in cinnamon sugar. Put on parchment lined pans and refrigerate for 30 minutes. Preheat oven to 350°.
- Bake cookies for 11-12 minutes (until edges start to set). Let cool before removing from pans.
