Gluten Free Snickerdoodle Cookies

Prep time: 5 minutes

Cook time: 25 minutes

Servings: Serves 12

½ cup (solid) Virgin Coconut Cooking Oil, Organic

1 cup Turbinado Sugar, Organic

2 eggs

1 cup Gluten-Free Baking and Pancake Mix

1 ½ teaspoons cinnamon

¼ teaspoon salt

Gluten Free Snickerdoodle Cookies created by the NOW® Culinary Innovation Team.

Preheat oven to 350° F (325° F convection).
In a large bowl cream coconut oil with turbinado sugar until the mixture is light and fluffy.
Whisk in eggs until mixture has a uniform consistency throughout.
In a separate bowl, sift baking and pancake mix, cinnamon and salt.
Add flour mixture into coconut oil mixture and combine until dough is formed.
Roll dough into 1 inch balls and place on cookie sheet, 2 inches apart.
Bake for 10 to 12 minutes.
Cool for 5 minutes and enjoy!

Serving Size: 1 Cookie (47 g)

Calories: 200

Total Fat: 10 g

Saturated Fat: 8 g

Protein: 2 g

Total Carbohydrate: 27 g

Dietary Fiber: 0 g

Cholesterol: 30 mg

Iron: 0 mg

Sodium: 160 mg

Calcium: 30 mg