Before I get into why I take poorly lit photos at night, I’d like to share the night time recipe that led to these photos.
Back in high school, before everyone had a food allergy or aversion to certain products (myself included), I would help make baked goods for homeroom birthdays.
*You know you went to an all girl’s school when…*
To be fair, I probably butchered half of my attempted baking treats. I tried, but I usually got distracted with homework and left things in the oven too long. I digress.
When I did succeed at baking, my success was usually snickerdoodle related. While I still love snickerdoodles, regular flour sometimes makes my stomach knot up. Thus, I went hunting for a gluten free snickerdoodle recipe and went even further to abridge it with coconut sugar.
Here is what you need:
- 2 eggs
- 1 & 1/4 cup coconut sugar
- 1/4 cup butter softened
- 1/4 cup shortening
- 2 cups GF all purpose flour (I used Krusteaz)
- 2 teaspoons ground cinnamon
- Preheat oven to 375 degrees.
- In large bowl, combine and mix 1 cup sugar, the butter, the shortening, and eggs. Add the Krusteaz flour and mix.
- In a separate bowl (small) combine the remaining sugar with the cinnamon.
- Form the dough into 1/4 inch balls and roll each ball into the sugar/cinnamon mixture.
- Place the balls onto cookie sheet (uncreased) 2 ” apart.
- Bake for 10-12 minutes. Allow to cool on racks.
This recipe was adapted from the Betty Crocker website. See here.
My recipe is essentially the same but uses coconut sugar in lei of regular sugar. If you want them to test fairly normal I’d recommend using the Betty Crocker recipe with regular sugar, however if you are going for a health-conscious approach (I wish I could claim that’s what I was doing ….I was out of sugar lol) then the coconut sugar route is a great substitute.
Here is what I have found eating the coconut sugar version.
- They are great frozen.
- I tend to eat less because they are just sweet enough but not addicting.
- The dough does not spread out like typical snickerdoodles may do. In other words it stays pretty much as formed.
There you have it! An accidental but pretty fortunate ingredient swap to make a summer snickerdoodle just a little bit healthier. Enjoy!