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Recipe: Gluten-free, Egg-free Sourdough Snickerdoodle Cookies

Eggs can work wonders in gluten-free baking, but unfortunately not everyone can tolerate them. This recipe removes the eggs and uses a little help from flax seed to create the right amount of binding.


  • 1/2 cup butter or palm shortening
  • 1/2 cup brown sugar
  • 1/2 cup gluten-free sourdough starter
  • 3 Tbsp. ground flax seed
  • 1/3 cup sorghum flour
  • 1/3 cup sweet rice flour
  • 1/4 tsp. sea salt
  • 1/4 tsp. baking soda
  • 1 tsp. ground cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, beat together the butter and brown sugar until light and fluffy. Add the gluten-free sourdough starter and ground flax and beat until well combined.
  3. In a separate bowl, whisk together the sorghum flour, sweet rice flour, sea salt, baking soda, and cinnamon. Add 1/3 of the dry ingredients to the wet and stir. Repeat with the remaining 2/3 of the dry ingredients.
  4. Scoop 1-2 Tbsp. of dough onto a cookie sheet. Gently flatten cookies to 1/4 inch thickness, leaving at least 1/2 inch between each cookie.
  5. Place cookie sheet on middle rack of preheated oven and bake cookies 8-12 minutes or until the tops are no longer soft and the bottoms are golden brown.
  6. Remove pan from oven and allow to cool at least 10 minutes before moving to a cooling rack or serving tray.

At A Glance

PREP: 15 minutes
COOK: 12 minutes
TOTAL: 27 minutes
YIELD: Makes approximately one dozen cookies.