Oil Infused Recipe : Gluten Free Snickerdoodles

 
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OIL INFUSED RECIPE: GLUTEN FREE SNICKERDOODLES

This week I also shared a Snickerdoodle diffuser recipe so I must be really into them! I adapted this one from this recipe and it is going to be perfect for the holidays! -Lauren Dunaway

COOKIE INGREDIENTS

  • 1 cup grass-fed butter, softened to room temperature

  • 1 cup coconut sugar

  • 1 large egg

  • 3 tsp vanilla extract

  • 3 cups GF flour

  • 2 tsp cream of tartar

  • 1 tsp baking soda

  • ½ tsp cinnamon

  • 2-3 drops Cinnamon Bark Vitality

  • 1 drop Nutmeg Vitality

TOPPING INGREDIENTS

  • ¼ cup coconut sugar

  • 1 tsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 375 and line 2 cookie sheets with parchment paper.

  2. Mix topping ingredients and set aside.

  3. Cream butter for 1 minute on medium speed in your mixer. Add the coconut sugar and mix on medium speed. When it’s fluffy mix in the egg and vanilla.

  4. In a bowl, whisk together flour, cream of tartar, baking soda, and cinnamon.

  5. Next, add the Cinnamon Bark and Nutmeg essential oil to the mixture in the mixer and mix on low.

  6. With the mixer still running, slowly add in the dry ingredients.

  7. Roll about 2 Tablespoons of dough into a ball and roll the dough balls into the sweet cinnamon topping.

  8. Place about 12 cookie balls on each sheet. Flatten them slightly and sprinkle some more of the sweet cinnamon topping if you’d like.

  9. Bake at 375 for 11-12 minutes.

  10. Cool on the baking sheet for about 10 minutes before transferring to a wire rack.

This recipe makes about 2 dozen and you can keep them in an airtight container for about a week, or freeze them on a baking sheet before transferring them to a freezer bag!

Are you team snickerdoodle or team peppermint for the holidays? I love all things peppermint but these might win me over! Share in the comments and tag a friend who'd love this recipe!

 
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