Gluten-free Menu of the Week and Meal Plan Monday: Gluten-Free Snickerdoodle Cookie Recipe

A version of P.F. Chang-style spicy fried tofu and this soy free stir fry recipe

This week the Gluten-Free Menu Swap is Hosted by In My Box with a theme of nuts and seeds. One of my favorite nuts recently is the walnut- full of good fats and zinc, it’s a powerhouse first thing in the morning. I like to have brown rice or a hot cereal, a little yogurt, blueberries and a small handful of walnuts for breakfast. Perfect! My other favorite nut- possibly technically a seed- is the pine nut that I often use as a cheese substitute, either whole and toasted or soaked and ground into a cheesy sauce for pizza. Love it! I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness. Also, thank you for your patience. I will be posting the roundup of the “adopt-a-gluten-free blogger: Thanksgiving Edition” on Monday.

Sunday: Italian
Gluten-Free Pizzas with pine nut “cheese,”*(Perfect for our nut and seed theme!) roasted sweet potato, and roasted portobella mushroom slices

Tuesday: Indian
Potato Masala
Special Indian Rice

Wednesday: Vegan
Vegan Pot Pie Recipe

Saturday: Japanese
Kabocha Pumpkin Salad
Vegan Chirashi Zushi (all vegetable)

This week I posted a recipe for
Vegetarian Zucchini Enchiladas
and the perfect Indian Cumin Potato Recipe with Indian spinach dip.

For the Holiday Season I’m taking a brief rest from my Salad of the Week series and starting a new, less healthy but fun series on Cookies of the Week! I’ll start this time with a new snickerdoodle cookie recipe. It could still use some tweaking, but as written (and without xanthan gum) yielded a angel-feathery crispy and buttery sweet cookie.

Gluten-Free Snickerdoodle Cookie Recipe
1/2 cup butter, softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 large egg
1/2 teaspoon vanilla
1 1/2 cups Rebecca Reilly’s GF Blend (2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch- blend and then measure amount for recipe)
1 tsp. xanthan gum (optional)

Sugar sprinkle
4 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Cream butter in mixer bowl and then gradually add sugar while blending. Add ingredients through vanilla and combine. Sift in flour slowly along with xanthan gum while beater is turning. When dough is combines, shape into a ball and chill for at least an hour in the refrigerator. Preheat oven to 375 F. Then combine sugar and cinnamon in a small dish. Take out the ball of dough and shape small balls of dough, using a small spoon or your fingers. Dip the balls of dough in the cinnamon sugar. Bake on baking sheet lined with aluminum foil for 10-12 minutes.

Let cool for a few minutes and then remove from pan using a sharp, metal spatula. Place on a cooling rack. Enjoy!

Tasty but very rich and sweet. My first snickerdoodle attempt but not my last! I did not use xanthan gum but will next time.

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2 Responses to “Gluten-free Menu of the Week and Meal Plan Monday: Gluten-Free Snickerdoodle Cookie Recipe”

  1. [...] at Book of Yum offers up a weeklong world-tour of vegetarian and mostly vegan recipes, heading from Italy to India [...]

  2. Oh, Sea. I love your blog so much! Thanks for another delicious menu, especially the pine nut “cheese,” which I can’t wait to try.

    Will you post your kabocha recipe? That is one of my favorite vegetables in the world.

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