VelvetGluten-Free Snickerdoodles
Inspired by techniques from King Arthur Baking, America's Test Kitchen and NYT Cooking.
Soft, tangy cinnamon-sugar cookies made with a 1:1 gluten-free flour blend, baked until puffed and crackled with a chewy centre.
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Method
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Free sugars
Free sugars: 10.4 g per serving
20.8 % of the 50 g daily maximum · 41.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- 2 large metal baking trays lined with baking paper
- stand mixer or electric hand whisk
- shallow bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 136 kcal |
| Protein | 1.1 g |
| Carbohydrate | 19.2 g |
| of which sugars | 10.5 g |
| of which free sugars | 10.4 g |
| Fat | 6.3 g |
| of which saturates | 3.8 g |
| Fibre | 0.4 g |
| Salt | 0.26 g |
Protein per 100 kcal
0.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
