Oh Happy Dances! Yup, there was many in my kitchen the last two days:-) Snickerdoodles are the best cookie in whole wide world….seriously! I shared my Grandma’s snickerdoodle cookie this summer, you can find the recipe here.
This week while I was traveling, I read a recipe from Food Network for apple cider snickerdoodles, I was immediately excited. Funny story – my hubby was just asking, ” when are we going to drink that gallon of cider you bought?” Well I cracked it open for this special occasion!
We had a bottle of cider I found in Taylorsville, NC at a fun orchard. The cider is honey crisp cider. My Aunt and Uncle who run Leaman’s Green Apple Barn in Freeland MI, taught me a little about the different ciders. He said the honey crisp cider could be only 30-40% honey crisp, and the rest of the apples can be anything, and it can still be labeled honey crisp. Very interesting for sure!
I decided to change up the recipe, and make it my own. Since I am learning how to make gluten free baked goods, this was a perfect treat to make gluten free. I just recently bought stone ground rice flour, I have never worked with it before. So decided to mix almond flour and white rice flour for the this recipe.
The cookie is delicate, sweet, full of happy flavors…..and honestly exactly like my Grandma’s snickerdoodle….BUT gluten free:-)
Cinnamon, and apple flavors combined to make this light, delicate cookie one delicious bite after another!
15 minsPrep Time
10 minsCook Time
Preheat oven to 350 degrees Fahrenheit, grease two sheet pans.
Cream together butter flavored shortening and sugar. Slowly mix in olive oil and apple cider, and mix well.
In separate bowl, mix together almond flour, white rice flour, baking soda, cream of tarter, salt, cinnamon, and arrowroot flour.
Mix flour mixture into wet mixture. Then add in diced apples. Chill dough for at least 30 minutes before baking. In small bowl mix together sugar and cinnamon.
With teaspoon, spoon out a teaspoon of dough on baking sheet, sprinkle top with cinnamon sugar mixture. Bake for about 10 minutes, depending on oven.
My dough was a bit loose, and the cookies did not stay together completely, so I added more arrowroot flour. I finally was able to get my cookies perfect. If you notice you have runny cookies, you may need more arrowroot flour. I am guess on serving, I have not made all my cookies yet. But my snickerdoodle recipe usually makes about 40.
Have you baked gluten free treats? What is your favorite gluten free flour to work with?
Until next time, Come on in, Have a seat,