Gluten-Free Sourdough Snickerdoodles
These Snickerdoodles are soft, delicious, and fluffy. These cookies are made with leftover gluten-free starter discard and are a perfect choice for a Christmas party!
Ingredients
- 200 grams butter, coconut oil for dairy-free
- 215 grams sourdough starter discard
- 2 eggs
- 2 teaspoon vanilla extract
- 200 grams sugar, you can use half brown sugar for more flavor
- 320 grams gluten-free flour, I used 80g brown rice flour, 80g white rice flour, and 160g starch of choice (potato, corn, tapioca, etc.)
- 50 grams almond flour, you can use more gluten-free flour if you don't want to use almond flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Brown the butter by melting it in a small saucepan over medium heat. Once the butter has fully melted, keep whisking it to prevent burning. Once you start smelling the nutty and caramel-like aroma, stop the heat and keep whisking until all the bubbles settle down. The color should be somewhere between light and dark amber.
- Let the butter cool down until no longer hot.
- Mix the gluten-free flour, salt, baking soda, and xanthan gum in a separate mixing bowl.
- Once the butter has cooled down, add the eggs, sourdough starter discard, vanilla, and sugar and whisk to combine.
- Add the wet and dry ingredients together and mix the dough by hand.
- Cover the bowl and let it set in the fridge for anywhere from 2 hours to overnight.
- Once the dough is ready to bake, start preheating the oven to 400F/200C.
- Add ¼ cup sugar and 1 tablespoon cinnamon to a small bowl and mix. We will coat the cookies in the cinnamon sugar before baking.
- Shape the dough into small balls and roll them in cinnamon sugar. Place the dough balls on the baking sheet lined with parchment paper. Don't do more than 9 cookies per baking tray!
- Bake for 9-11 minutes, then let them cool for a couple minutes before transferring them to a cookie tray. Enjoy!
Notes
These cookies don't spread as much, they are rather puffy and airy. If you want them to spread more, add part of brown sugar and less flour.
The cookies will keep for up to a week in the fridge.
Use melted coconut oil for a dairy-free version.
Nutrition
Serving: 1cookieCalories: 154kcalCarbohydrates: 22.8gProtein: 1.9gFat: 6.1gSaturated Fat: 3.2gCholesterol: 34mgSodium: 1178mgPotassium: 57mgFiber: 4.3gSugar: 8.1gCalcium: 41mgIron: 1mg
Tried this recipe?Let us know how it was!