Gluten Free Snickerdoodle Cookie Chips
Ingredients
COOKIE DOUGH
1 cup plus 2 tablespoons (158 g) all purpose gluten free flour (I used Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
7/8 cup (175 g) sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
1 egg white (30 g), at room temperature
1 tablespoon (21 g) unsulphured molasses
2 teaspoons pure vanilla extract
TOPPING
1 1/2 tablespoons ground cinnamon
3 tablespoons (36 g) sugar
Instructions
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set aside.
First, make the cookie dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, cream of tartar, salt, ground cinnamon and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the butter, egg white, molasses and vanilla, mixing to combine after each addition. The cookie dough will be thick but soft.
Pull off pieces of cookie dough and roll into balls about 3/4-inch in diameter. Place the cinnamon and sugar for the topping in a small bowl, and place each ball of cookie dough in the cinnamon-sugar. Flatten into the cinnamon-sugar until the ball is a disk about 1 1/2-inches in diameter, coating the disk well with cinnamon-sugar on both sides. Place the disks 1 1/2-inches apart from one another on the prepared baking sheets. Place in the center of the preheated oven and bake for 6 to 8 minutes, or until the cookies are lightly golden brown all over. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will crisp as they cool.
To maintain crispness, store cookies in a glass jar at room temperature, or in a freezer-safe container in the freezer.