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Gluten Free Snickerdoodles Cookie Chips

Gluten Free Snickerdoodles Cookie Chips

Gluten Free Snickerdoodle Cookie Chips [pinit] I’m totally smitten with this whole gluten free cookie chip thing. These Gluten Free Snickerdoodles Cookie Chips are perfectly thin and crispy, wispy and addictive. Betcha can’t eat just one. Like a potato chip. Get it?

Gluten Free Snickerdoodle Cookie Chips

You guys seriously have the.best.ideas. I think it might have something to do with the fact that you’re out there in the world. I’m in here. In my kitchen cave. Just me, the cat and the dogs. And then the children when school lets out. I go to the grocery store (fast fast fast with a list), and to drop off at sports lessons, sports practice, and games. Otherwise, you’ll find me at my kitchen window, smiling and waving. Just ask my neighbors.

Gluten Free Snickerdoodle Cookie Chips

The goal is the ultimate thin and crispy gluten free snickerdoodles that are about the size of an Oreo cookie (just under 2-inches in diameter). I experimented with a gazillion different ways to bake these. It isn’t nearly as important as I made it out to be, here in the kitchen cave.

Gluten Free Snickerdoodle Cookie Chips

In the batch you see just above, I went a little overboard with the ground cinnamon in the topping. The cookie in the middle right position is very cinnamon-y. Don’t make fun.

Gluten Free Snickerdoodle Cookie Chips

I did try baking them without flattening the dough into disks. They ended up thicker, and by the time they crisped, they were almost burnt. Not recommended. I also tried doing the slice and bake thing. It does work, but you don’t really get such round cookies. Not a really big deal. It might be my life’s work (!), but really? They’re just cute little addictive cookies. :)

RELATED RECIPES
Gluten Free Brown Butter Snickerdoodles

Traditional Gluten Free Snickerdoodles

Like this recipe?

Prep time: Cook time: Yield: About 24 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

Directions

  • 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.

Love,
Me

 

P.S. If you haven’t yet, please pick up your copy of Gluten Free on a Shoestring Bakes Bread today!

Comments are closed.

  • DianaLesireBrandmeyer
    March 24, 2014 at 3:38 PM

    I want to make these but you didn’t mention how to store them so I don’t keep eating them one right after the other….:)

    • March 24, 2014 at 3:48 PM

      Not only do I not know how to do that, Diana, but I have to admit that this recipe is designed to keep you eating them. ;)

      • DianaLesireBrandmeyer
        March 24, 2014 at 4:17 PM

        You are so bad! :)

  • […] Snickerdoodle cookie chips. […]

  • March 18, 2014 at 11:17 PM

    Oh my gosh, Nicole, you totally crack me up. I laughed out loud at the smiling and waving thing. I don’t even know why. It would be rad if you and I were neighbors except that I don’t get out much either so really, we’d just smile and wave from our own kitchen windows and still never actually hang out. So yeah, never mind. PS: I’m totally enamored by this thin and crisp cookie chip thing, too. They look amazing and completely addicting.

    • March 19, 2014 at 7:45 AM

      At the very least, Mel, we’d get to shuttle our kids back and forth to keep them occupied with people who are not their relatives. That would be worth a lot! You should make these cookie chips …. with lots of gluten! ;)

  • Michelle
    March 18, 2014 at 6:27 PM

    I made these today, and they are great! I love your regular soft snickerdoodle recipes, but thin, crisp cookies are my favorite. I am so glad you took the cookie chip challenge.

    • March 19, 2014 at 7:44 AM

      Love that you made them already, Michelle! You have the best recipe ideas. :)

      • Michelle
        March 19, 2014 at 4:48 PM

        You have the best recipes!

  • Susan W
    March 18, 2014 at 4:12 PM

    Nirvana…utopia…Eden…life is now complete with a GF snickerdoodle recipe. I’ll bet they freeze well unbanked, too. Perfect for a spot of tea, fresh from the oven. ‘Scuse me…gotta go wipe the drool off my mouth.

  • March 18, 2014 at 12:34 PM

    We don’t have snickerdoodles in the UK but I’ve always assumed they had peanuts or peanut butter in them (I’m obviously thinking of Snickers bars). I’m very intrigued by these now! :)

    • March 18, 2014 at 4:54 PM

      The name is definitely kind of misleading, Sarah!

      • Michelle
        March 18, 2014 at 8:08 PM

        I do think peanut butter cookie chips sound pretty delicious, though…

  • Carole
    March 18, 2014 at 12:28 PM

    I know what I’m doing after our lunch of leftover corned beef and cabbage. And the best part is there is no refrigeration or freezing involved.

  • Jennifer S.
    March 18, 2014 at 10:16 AM

    I love me some snickerdoodles that is for sure – so glad that I have options and that you make it all possible. I recommended you, your blog, and your cookbooks twice this week to families that are recently going gluten free. “all you’ll ever need is at GFOAS!”
    an idea popped in my head after your brilliant post yesterday – have you heard of those ‘cronuts’? croissants made into donuts? they are all the rage I guess. sounds yummy, doesn’t it?

    • March 18, 2014 at 11:23 AM

      Aw, thanks, Jennifer! You’re the best.

      Yes, cronuts are definitely a “thing” (although I don’t hear about them as much as I did even just 6 months ago). That’s a much bigger commitment! You’d have to make GF yeasted Danish dough, which is like puff pastry, but yeasted, and then cut out the shapes and fry as in the Biscuit Donut recipe.

  • Alexis S
    March 18, 2014 at 8:47 AM

    Now the question becomes, do I make these first or the chocolate chip cookies? I love thin crispy cookies!

    • March 18, 2014 at 11:20 AM

      How about a half batch of each, Alexis?? ;)

      • Alexis S
        March 19, 2014 at 4:16 PM

        Great idea! :-)

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