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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.


  1. Preheat oven to 350° F (325° F convection).
  2. In a large bowl cream coconut oil with turbinado sugar until the mixture is light and fluffy.
  3. Whisk in eggs until mixture has a uniform consistency throughout.
  4. In a separate bowl, sift baking and pancake mix, cinnamon and salt.
  5. Add flour mixture into coconut oil mixture and combine until dough is formed.
  6. Roll dough into 1 inch balls and place on cookie sheet, 2 inches apart.
  7. Bake for 10 to 12 minutes.
  8. 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


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