Ingredients

The following ingredients have 12 Servings
  • 1/2 cup buttery spread (or salt-free butter), softened
  • 1/2 cup brown sugar, packed or Swerve Sweetener, Brown
  • 1 egg
  • 1 1/4 cup white rice flour
  • 1/2 teaspoon baking soda
  • 1/4 cup cinnamon sugar (1/4 cup granulated sugar or Swerve Sweetener, plus 1 tablespoon cinnamon)

Instruction

  • Preheat oven to 375 degrees.
  • Line baking sheets with parchment or a silicone baking sheet. Sprinkle a little cinnamon sugar evenly on baking sheets.
  • Cream together the buttery spread and sugar. Beat in the egg. Stir in the white rice flour and baking soda. Stir until all ingredients are fully incorporated.
  • Scoop cookie dough and roll into balls approximately one-inch in size. If the cookie dough is too sticky to handle, add a little more rice flour by the spoonful.
  • Roll each cookie dough ball in cinnamon sugar.
  • Place snickerdoodle dough balls on the prepared baking sheet. Flatten balls the with the palm of your hand to form into cookies.
  • Bake rice flour snickerdoodles cookies for 12 minutes until golden.
  • Remove baking sheets from the oven. When sheets are cool enough to handle, carefully remove the rice flour cookies and place them on a cooling rack.
  • Store cookies in airtight container.