Gluten-Free Sorghum Millet Snickerdoodle Cookies
These fluffy, chewy gluten-free snickerdoodle cookies were made with organic cane sugar, goat butter, millet, sorghum, and sweet white rice flour, cream of tartar and rolled in sugar and cinnamon. So good and not that bad for you!
Binge Cookie Baking
Ever since I discovered that a blend of sorghum and millet gluten-free flours worked really well for baking, I have been trying out all kinds of recipes for comfort food baked goodies.
I love using this flour blend to make healthy, delicious muffins like these apricot raspberry muffins, banana muffins, and spiced zucchini muffins. The nice thing about the muffin recipes is that they are also dairy-free because we use olive oil as the fat content. It’s a lean and clean healthy fat.
But cookies work better with butter. And since we found this awesome European goat butter from Meyenberg, I’ve been diving into making all kinds of gluten-free cookies.
Like these peppermint dark chocolate cookies and chewy brown sugar chocolate chip cookies. Next I just had to make snickerdoodle cookies because we love them! Who doesn’t love a snickerdoodle cookie? A fluffy, chewy sugar cookie wrapped in sugar and cinnamon. Pure joy.
Clean Ingredients for Snickerdoodle Cookies
Sorghum flour is naturally gluten-free and high in fiber, protein, minerals and antioxidants. Millet is an ancient grain that is really good for you, too. It is gluten-free and a great source of protein, fiber, vitamins and minerals.
We add sweet rice flour to the sorghum and millet to lighten up the texture a bit and make it easier to be fluffy and chewy. I also add guar gum instead of xanthan gum because it is better for the gut bugs. Xanthan gum can be disruptive to the bacteria in our gut microbiome. It is common in gluten-free baking to replace the gluten, but I really prefer using guar gum.
I use use organic cane sugar because it is not sprayed with glyphosate/Round-Up. And of course, the wonderful goat milk butter (I digest A2 casein much better than the A1 form in cow milk). Cream of tartar is the added leavening agent in snickerdoodle cookies that gives them their unique fluffy texture.
Making the Cookies
I could make a giant batch, but I like to keep sweet treats to a limit. So we bought a smaller stand mixer. And it is a little tricky when you try to mix the butter and sugar together because even for a smaller mixer, it doesn’t happen easily. You have to keep scraping the sides and mixer down to get it to blend well and made a nice creamed mixture.
So keep scraping down the sides and the mixer tool. Eventually you will get a nice firm batter when you add in the dry ingredients. Then you can form it into a ball and wrap it in plastic wrap to refrigerate.
Once you take it out of the fridge, and unwrap the plastic wrap, pinch off a small handful of the dough and roll into ball. Dip it into the sugar and cinnamon coating. Slightly flatten and make sure it is throughly coated in the sugar/cinnamon mixture and then place on the parchment paper covered baking sheet.
Bake for about 15 minutes. The edges of the cookies should start to brown. Let cool before removing from the baking sheet. If you don’t let it cool, the cookies may crumble. They need to cool so that they will be soft, a little crunchy on the outside, and chewy and fluffy on the inside.
Storing the Cookies
We kept them in an air-tight container on the counter. They didn’t last very long because they were so good, so I don’t really know how long they would actually last. Sorry. But my guess is probably no longer than a week. Hope you enjoy!
Gluten-Free Sorghum Millet Snickerdoodle Cookies
Fluffy and chewy gluten-free snickerdoodle cookies made with organic cane sugar, goat butter, millet, sorghum, and sweet white rice flour, cream of tartar and rolled in sugar and cinnamon.
- 3/4 cup organic cane sugar
- 1/2 cup goat butter softened
- 1/2 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup millet flour
- 1/2 cup sweet white sorghum flour
- 1/2 cup sweet white rice flour
- 1 tsp guar gum
- 1/2 tsp baking soda
- 1 tsp cream of tatar
- 1 tsp cinnamon
- 3 tbsp organic cane sugar
Add the cane sugar and softened butter to a small stand mixer. Beat until well blended and creamy, scraping down the side several times (4-5 minutes). Add the egg, vanilla extract, and salt. Continuing mixing until well blended.
In another small bowl, mix together the millet, sorghum, sweet white rice flour, guar gum, baking soda, and cream of tartar. Mix well. Add to the wet ingredients. Mix until well combined.
Remove the dough from the mixer and form into a ball. Cover with plastic wrap and place in the refrigerater for about 20 minutes.
Meanwhile, mix together the cinmmon and sugar for the coating in small bowl. And prepare a large baking sheet with parchment paper. Preheat the oven to 350 degrees F.
When the dough has chilled, remove the plastic wrap. Pinch of a small handful of the dough and roll into ball. Dip into the sugar coating. Slightly flaten then place on the parchment paper covered baking sheet.
Bake for about 15 minutes. The edges of the cookies should start to brown. Let cool before removing from the baking sheet.