Rice Flour Snickerdoodles, Egg Free
- Rose Huxford
- Feb 20
- 3 min read
Updated: Mar 15
My Rice Flour Snickerdoodles, Egg-Free cookies are the ideal treat for those seeking an alternative flour option and a solution for egg sensitivities. And these cookies are not as sweet as traditional Snickerdoodles, yet they still have that soft texture with a slight crunch.
Snickerdoodles are a timeless favorite, featuring a sugar and cinnamon coating with a choice of either a crispy or soft, chewy center. What's not to adore? My Rice Flour Snickerdoodle, Egg Free offers the same delightful taste as the traditional Snickerdoodle but is gluten-free, contains less sugar, and uses flax eggs instead of regular eggs, enhancing its fiber and mineral content. You can freeze these cookies for up to a month or savor them immediately.
Rice Flour Snickerdoodles, Egg Free
Yields: 16 cookies
Pre-heat oven: 375 degree F
Prep-time: 10 minutes
Bake-time: 8-10 minutes
Equipment: Stand or hand electric mixer, 2 large mixing bowls, baking sheet pan(s), parchment paper, whisk, spatula, measuring spoons, measuring cup, 2 small bowls microwave safe, butter knife, cooling rack.
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Ingredients
1 cup white rice flour
1/2 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
2 tbsp flaxseed meal (or 1 large egg, room temperature)
3 tbsp warm water
1/2 cup vegan butter, or regular unsalted butter, room temperature
1/2 cup coconut sugar
1/2 tsp pure vanilla extract
1/4 cup cane sugar
2-3 tsp ground cinnamon, I use Ceylon cinnamon
Directions
Pre-heat the oven 375 degree F.
Line a baking sheet pan(s) with either parchment paper or a baking mat. Set it aside.
Mix cane sugar and cinnamon in a small bowl. Stir until the cinnamon is fully incorporated into the sugar. Set the mixture aside.
Flax eggs: Combine flaxseed meal and water in a small bowl. Stir to combine, then let it sit for about 10 minutes. *If you're using an egg, ignore this step and add the egg in step 5.
In a large mixing bowl, whisk together rice flour, baking soda, cream of tartar, and salt.
With a stand or hand electric mixer, cream the butter on medium speed for approximately 20 seconds, making sure to scrape the sides and bottom of the bowl as needed. Next, incorporate the vanilla, coconut sugar, and flax egg (or regular egg). Beat the mixture until it is thoroughly combined, continuing to scrape down the sides and bottom of the bowl throughout the process.
Next, add your dry mixture to the wet mixture. Mix on a slow to medium speed for approximately 10 seconds. Take the bowl off and use a spatula to ensure all the ingredients are thoroughly combined.
With clean hands, scoop approximately a tablespoon of cookie dough and shape it into a ball. Coat the ball in the sugar mixture, then set it on the prepared baking sheet. Continue this process until the cookie dough is all gone.
Bake for about 8-10 minutes, depending on your oven. The cookies will crack when they are done and will be a slight golden brown.
Allow the cookies to cool on the baking sheet pan for a couple of minutes before transferring them to a cooling rack.
*I suggest allowing the cookies to cool fully because they tend to be crumbly when warm.
Enjoy with family or friends.
For storing: Allow cookies to cool completely before placing them in the freezer. Or, keep them in an airtight container for a couple of days...if they last that long.
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