Tuesday, December 24, 2013

Gluten Free Snickerdoodle Cookies

So I haven't blogged much lately - not because I haven't been cooking, I have, but because I've been swamped with all the things that happen when real life gets in the way. It's been a rough 2013, and I'm ready for it to be over, and it looks like 2014 is going to be a whole lot better.

And everything is better with cookies!

We traditionally spend Christmas with my husband's family - this year will be a weird one, because we lost his mom this past spring. Thanksgiving was strange, not having her at the head of the table, and I'm sure Christmas will feel like there's an empty spot, a mother-in-law shaped gap at the end of the table.

One thing that doesn't seem to change at Christmas dinner, though, is the abundance of food. There's really more than any large army can eat, plenty of it goes home as leftovers, and honestly, by the time the ham comes out of the oven, we're all so full from grazing that it almost seems like a wasted effort to sit down and eat a meal. This year, instead of loading up on pies and fudge, I decided to change it up a notch and do cookies.

Normally I don't cookie, because I have a tendency to eat the whole batch in one sitting, but at the holidays, I know I can foist my cookies off on other family members. I like Snickerdoodles, even though they're not really Christmasy at all, but they sure are tasty. This recipe uses a baking mix - you can either use one you blend yourself, or do like I did, and use the packaged kind. What can I say, it's the holidays, and I'm cutting corners a little bit!

Gluten Free Snickerdoodle Cookies

2 eggs
1 C brown sugar
1/4 C melted butter
1/4 C coconut oil
1/4 tsp vanilla
2 C gluten free baking mix

Preheat your oven to 375. Combine everything together in a bowl until it forms a nice squishy dough. Roll the dough out into balls (if you make them about an inch in diameter, you'll get 30 cookies out of this recipe). In a small bowl, combine:

1/4 granulated sugar
2 tsp cinammon

Roll the dough balls in the cinnamon sugar mix, and place on an ungreased baking sheet (or if you like, use parchment paper for easier cleanup). Bake about 12 minutes, remove from pan to cool on a baking rack. Delicious!

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