Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
Charlotte Moore says
December 14, 2011 at 8:47 am
I was wondering if I could substitute the tapioca starch and use arrowroot. I have everything else. I am just practicing with some GF recipes.
December 14, 2011 at 8:50 am
I don’t think that would be a problem, Charlotte! Happy Baking!
December 14, 2011 at 7:55 pm
Another serious winner! Thanks for posting these cookiie recipes. I love pumpkin and cookies and snickerdoodles…what’s not to love? Hail the cookie! LOL
Angie Halten says
December 14, 2011 at 8:23 pm
Snickerdoodles were the very first thing I baked in my grade 7 Home Ec class (many many years ago!), and they are still my favorite cookie. Can’t wait to try your variation!
December 15, 2011 at 7:38 am
Made the Pumpkin Snickerdoodles. Mmmmmmmm… very good. We like the pumpkin and spice combination! Thanks so much!
Katie M says
December 17, 2011 at 1:20 am
I made these tonight and used better batter flour instead of the mixture + xantham gum. The texture is amazing, and while they are good they just aren’t sweet or pumpkin – like for us 🙂
December 18, 2011 at 8:40 pm
I made these today. SO good! I used Bob’s Red Mill All-purpose GF flour in place of the flour blend and it worked perfectly. Thanks for another yummy recipe! 🙂
December 20, 2011 at 9:51 am
Nice! I’ve never tried the Bob’s Red Mill All-Purpose GF flour, glad to hear that it worked well though!
October 26, 2012 at 4:07 pm
Thank! I have missed Oatmeal! :D. I am so happy it is delicious! BUT, now I have to make your Snicker doodles for hubby! 😉
October 26, 2012 at 4:22 pm
Hubby is home and LOVES it! He usually doesn’t like oatmeal!
October 9, 2013 at 5:06 pm
Do I have to use xanthan gum???
Jeanine Friesen says
October 9, 2013 at 6:48 pm
If you are using an all purpose gluten-free flour that contains xanthan or guar gum, you don’t need to add it. Otherwise, it is added to help the dough mimic dough that contains gluten. It may work, they may just be crumblier than they should be.
November 16, 2016 at 1:47 pm
I just finished mixing up my batter. It’s really sticky! Is that normal? I’m hoping they turn out after some time in the refrigerator.
December 12, 2016 at 3:38 pm
From what I can remember, it is a rather sticky dough. That’s why I roll them in sugar, just drop them with my cookie scoop into the sugar mixture. (unless you forgot the xanthan – that will cause it to be too soft too – or used homemade pumpkin puree that had too much liquid in it…)
Briana Wolgemuth says
September 26, 2018 at 1:00 pm
Any thoughts on using almond flour instead of this gluten-free flour mix? It’s what I’ve usually got on hand and I’m wondering if it would still be a yummy texture. 🙂
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