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Maple Cinnamon Snickerdoodles (Gluten-Free)

snickerdoodlesThanks to Iris of The Daily Dietribe for this delicious recipe.


  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 cup maple syrup
  • 1 egg
  • 1 Tbsp. flax seed meal
  • 1 3/4 cup sweet white rice flour (a.k.a. glutinous rice flour)
  • 2/3 cup potato starch
  • 1/3 cup amaranth flour
  • 2 tsp. xantham gum
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. salt


  1. Cream the butter and shortening together.
  2. With a whisk or hand blender, completely mix in the maple syrup, egg, and flax seed meal.
  3. Stir in the rest of the ingredients until completely mixed.
  4. Chill dough in fridge for an hour.
  5. Preheat oven to 400 degrees.
  6. Form the dough into balls with your hands, and place on a greased cookie sheet. Don’t flatten the balls, as they will spread while they bake.
  7. Bake for 8-10 minutes, until the edges just barely begin to brown.

Servings: Approx. 24 cookies

2 Comments for “Maple Cinnamon Snickerdoodles (Gluten-Free)”

  • Bobbie RussellNo Gravatar

    how can i find the nutrition value, like carbs etc.
    Thank you

  • Mambo TeamNo Gravatar

    Good question, Bobbie! We borrowed this tasty recipe from Iris of The Daily Dietribe:
    I’m sure if you asked Iris on her blog, she would give you any information that she has about this recipe.
    Hope that helps!

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