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.
Ingredients:
1/2 cup butter or palm shortening butter or palm shortening butter or palm shortening
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.
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.
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.
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.
Remove pan from oven and allow to cool at least 10 minutes before moving to a cooling rack or serving tray.
