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
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!
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.
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!
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!
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
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.
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.