AuthorStacy SaundersCategoryDifficultyBeginner

tasty cinnamon sugar cookies

Yields1 Serving
Prep Time15 minsCook Time10 minsTotal Time25 mins
Cinnamon Sugar
 ¼ cup sugar
 1 ½ tsp cinnamon
Dough
 6 tbsp extra light tasting olive oil
 ½ cup brown sugar, packed
 1 egg
 1 ¼ cups white rice flour
 ½ tsp baking soda
 ½ tsp cream of tartar
Histamine Level: 1.5 (updated)
 rated a 1.5 due to egg (whole egg is rated a level 2 on sighi list due to egg white)
 You can try substituting 1 Tb flaxmeal + 2.5 Tb water for the egg. It tastes good, cookies are more dense.
1

Preheat the oven to 375°F.

Cinnamon Sugar
2

Mix cinnamon and sugar together in a small bowl.

Dough
3

In a medium size bowl, beat together oil & brown sugar until well combined. Then add the egg and beat for another minute or two. It should be a lot more creamy after this.

4

Add rice flour, baking soda, and cream of tartar to the bowl. Stir together until well combined.

5

Scoop the dough and roll into balls. Then roll the cookie ball in the cinnamon sugar mix, coating evenly. Note: I like to separate my cinnamon sugar into 2 bowls so then if I don't use all the cinnamon sugar on the cookies I don't have to throw it out because it's been contaminated by the cookie dough 🙂 .

6

Place the cookies an inch or two apart on a baking sheet lined with parchment paper.

7

Then use a fork or your palm to press down slightly on the cookies. They don't flatten very much as they bake, so smash them to the size you want.

8

Bake for 10-12 minutes, or until golden.

9

Let cool for about 10 minutes before eating. If you eat them warm they will be pretty crumbly.

Note: These are freezer friendly. Just place in a container or in a plastic bag after they are cooled completely and stick them in the freezer.

Recipe slightly adapted from This Mama Cooks- Rice Flour Snickerdoodles

I'm excited to finally get this recipe on the blog! I always love having different cookie recipes because we get kind of bored with the same cookies over and over. I hadn't made these in quite a while, so Rosie was very excited when I pulled them out of the oven. In fact she ate 3 today straight from the freezer. Apparently they are good frozen! 

I like to have a few recipes that are made with only rice flour, instead of a gf flour blend, because sometimes the starches in the flour blends give me a stomach ache. I never have to worry about that with plain & magical rice flour! Plus I can still make cookies even when I run out of my gf blend, which is great because sometimes I realllyyyy need cookies. These snickerdoodles are more of a dry & crumbly cookie, the kind that goes perfect with a glass of dairy free milk.

Anyway, hope you enjoy them!

 

Ingredients

Cinnamon Sugar
 ¼ cup sugar
 1 ½ tsp cinnamon
Dough
 6 tbsp extra light tasting olive oil
 ½ cup brown sugar, packed
 1 egg
 1 ¼ cups white rice flour
 ½ tsp baking soda
 ½ tsp cream of tartar
Histamine Level: 1.5 (updated)
 rated a 1.5 due to egg (whole egg is rated a level 2 on sighi list due to egg white)
 You can try substituting 1 Tb flaxmeal + 2.5 Tb water for the egg. It tastes good, cookies are more dense.

Directions

1

Preheat the oven to 375°F.

Cinnamon Sugar
2

Mix cinnamon and sugar together in a small bowl.

Dough
3

In a medium size bowl, beat together oil & brown sugar until well combined. Then add the egg and beat for another minute or two. It should be a lot more creamy after this.

4

Add rice flour, baking soda, and cream of tartar to the bowl. Stir together until well combined.

5

Scoop the dough and roll into balls. Then roll the cookie ball in the cinnamon sugar mix, coating evenly. Note: I like to separate my cinnamon sugar into 2 bowls so then if I don't use all the cinnamon sugar on the cookies I don't have to throw it out because it's been contaminated by the cookie dough 🙂 .

6

Place the cookies an inch or two apart on a baking sheet lined with parchment paper.

7

Then use a fork or your palm to press down slightly on the cookies. They don't flatten very much as they bake, so smash them to the size you want.

8

Bake for 10-12 minutes, or until golden.

9

Let cool for about 10 minutes before eating. If you eat them warm they will be pretty crumbly.

Note: These are freezer friendly. Just place in a container or in a plastic bag after they are cooled completely and stick them in the freezer.

Notes

Low Histamine Snickerdoodles- GF, DF
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3 Comments

  1. Paula Carter-Cooper March 13, 2022 at 2:27 pm

    March 13th 2022
    I just tried this recipe for the first time, I used flax instead of egg.
    These cookies are amazing. My husband got to test one and he said you would
    never know these cookies are “special” meaning very high marks.
    I will surely make this recipe many times. Outstanding.
    Thank you for all your wonderful recipes.

    Reply
    1. Stacy Saunders March 15, 2022 at 8:28 pm

      You’re so welcome! Thanks for sharing your substitution and your success. I’m so happy you enjoyed them 🙂

      Reply
  2. Jamie Anderson April 8, 2022 at 7:23 am

    I love this recipes. With my diet it is hard to find recipes because I have Alhpa gal , Mast Cell, and Pines so everything is really risky and this was perfect thank you

    Reply

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