8 Reviews

Our family loved these cookies. I had to use a different gluten free flour blend as one of the members in our family is allergic to nuts and Pamela's has almond meal in it. lsc

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blcapshaw June 22, 2009

This is a great recipe. Very rich flavor! I love Pamela's and my family hasn't had to suffer since I had to go gluten-free. Maybe if you were new to cooking, it might be a struggle to get these to turn out perfectly, but my family is accustomed to homemade goodies. None of us have felt deprived. Thanks for sharing!

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Chef Gluten Free Diva April 29, 2009

I couldn't wait to try this recipe because I really like snickerdoodles. I used all butter. They tasted really good. Mine spread out quite a bit. I baked the first dozen for 14 minutes for a chewy cookie and more than 16 minutes produced a darker and crispier cookie. I liked the chewy, my hubby liked the crispy. The crispy would make really good cookie crumbs. Thank you for sharing this recipe.

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mfb December 18, 2008

Thank you for posting this! I love Pamelas Ultimate Baking Mix and use it for many GF baked goods, but I did not have a recipe that used it in making Snickerdoodles. These cookies were a big hit with both the Celiacs of the family and my husband who can eat gluten! Very much like our wheat version in the past. Yummy!

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RYule April 21, 2007

We make lots of whole grain goodies around here and have been making the switch to gluten free. These were pretty tasty and I will make them again with a few changes. I'll reduce the cream of tartar to .75 teaspoon, add in a dash of cinnamon to the dough as well as 1 t. of vanilla extract. Thanks for sharing!

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dukeswalker June 29, 2010

This is a very good recipe, but not great. It's difficult to tell when the cookies are done (other than by eating them). Enjoy

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Chef GFK October 26, 2008

These are wonderful! I followed the directions exactly, although my cookies must have been a little bigger since the recipe made 16 instead of 24. I can't imagine anyone being able to tell they were gluten-free. I've had a package of this baking mix around a while and hadn't found a use for it. Now I know what I'll be making often! A great snack with milk.

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elainegl July 13, 2007

This were terrible! I wanted them to work, but they were like cinnamon-sugar flavored wet sand. I followed another reviewers advice and used 3/4 tsp. cream of tartar instead of 1 and added a dash of cinnamon as well as 1 tsp. vanilla to the dough, none of which should have affected the texture. I used the Namaste Perfect Flour Blend and solid coconut oil instead of shortening which these changes may have made a difference but there's no way I'm baking with shortening. The first batch we baked for about 12 min. and they were so dry I didn't even finish it and the second batch we did for 10 min. and they were like wet sand. Even the kids wouldn't eat them.

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bonnieshipthediamond November 02, 2012
Gluten Free Snickerdoodles