Gluten Free Chocolate Dipped Snickerdoodles

Originally posted December 16, 2015.

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These Gluten Free Chocolate Dipped Snickerdoodles are a must-make for your cookie swap. They're soft, chewy, rolled in a delightful mixture of cinnamon and sugar, then dipped is rich chocolate. It screams festive cheer!

 It's cookie baking season!  That time of year where cold weather, comfy sweaters, and hot cocoa go hand in hand. The most joyful occasions, and the most stressful at the same time.  There is no other time of year like it!

When it's time to party with friends or family, I like to simplify my life by hosting a holiday cookie swap.  It keeps me from baking crazy amounts of cookies and having them sit in my house all season.  

It's simple and fun!  Everyone ends up with different kinds of treats, along with great new recipes!

One of my favorite cookie recipe is this Gluten Free Chocolate Dipped Snickerdoodles.  It starts with a basic gluten free sugar cookie mix, a few simple modifications of my own to make them soft and chewy, and then dipped in chocolate!

Trust me, these gluten free snickerdoodles are a delicious cinnamon covered piece of heaven.

In our house "Santa" is gluten intolerant, so we always have to make sure there are options for him to enjoy when he comes on Christmas eve!

A couple secret swaps I make in this cookie recipe, are swapping the eggs and butter/oil on the sugar cookie mix packaging with applesauce and a ripe banana. The swap makes these cookies lighter and even more chewy.

WHAT INGREDIENTS DO I NEED?

• 1 box 15-16oz Gluten Free Sugar Cookie Mix (Betty Crocker , King Arthur, or preferred)
• 3 tablespoon applesauce
• 1 ripe banana
• 1 teaspoon vanilla extract
• 4 tablespoon sugar
• 2 tablespoon ground cinnamon
• Preferred amount of chocolate chips (milk chocolate, dark chocolate, carob chips, sugar free, etc)
• Preferred amount of white chocolate chips for drizzle (if desired)

HOW DO I MAKE GLUTEN FREE CHOCOLATE DIPPED SNICKERDOODLES?

To create my Gluten Free Chocolate Dipped Snickerdoodles, start by beating together 3 tablespoon of applesauce and 1 ripe banana.  Next, add in the gluten free mix, along with 1 teaspoon of vanilla extract. Mix ingredients until you have a smooth batter.  

Once the dough is mixed, place it in refrigerator and let it chill for about 1-2 hours.  This will make it easier to roll into balls later. This dough is sticky.

While the cookie dough is chilling, mix together 4 tablespoon of sugar and 2 tablespoon of cinnamon in a small bowl.  When you are ready to bake your cookies, form the dough into 1 inch balls (using spoons or a cookie scoop) and roll in the cinnamon sugar mix.  

Place the dough balls on a prepared baking sheet (either greased or parchment paper lined) and bake at 350 degrees for approximately 10-12 minutes.  After baking, remove cookies from oven and let them cool completely.

Once the cookies have cooled, melt milk chocolate chips and/or white chocolate chips in a microwaves safe bowl.  I did both, just to make sure everyone was happy.  

To assemble the cookies, simply dip one side of each cookie in your melted chocolate and drizzle with white chocolate.  Set the cookies on a cookie tray or parchment paper to dry.  Once the chocolate has dried you are ready to pack them up and show them off at your next cookie swap!

Don't forget to check out more delicious gluten free cookie recipes below:

• Gluten Free Oatmeal Raisin Cookies
• Gluten Free Molasses Crinkle Cookies
• Flourless Mexican Hot Chocolate Cookies
• Gluten Free Funfetti Cake Mix Cookies
• Gluten Free Pecan Sandies
• Almond Flour Chocolate Peppermint Cookies
• Gluten Free & Dairy Free Chocolate Chip Cookies

Gluten Free Chocolate Dipped Snickerdoodles

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Ingredients

• 1 box 15-16 oz Gluten Free Sugar Cookie Mix
• 3 tablespoon applesauce
• 1 ripe banana
• 1 teaspoon vanilla extract
• 4 tablespoon sugar
• 2 tablespoon ground cinnamon
• Preferred amount of chocolate chips
• Preferred amount of white chocolate chips

Instructions

1. In a large bowl, beat together 3 tablespoon of applesauce and 1 ripe banana.
2. Add in 1 box of Sugar Cookie Mix, along with 1 teaspoon of vanilla extract, and mix ingredients thoroughly.
3. Once the dough is mixed, place it in refrigerator and let it chill for 1-2 hours. This will make it easier to roll into balls later. This dough is sticky!
4. While the cookie dough is chilling, mix together 4 tablespoon of sugar and 2 tablespoon of cinnamon in a small bowl.
5. When you are ready to bake your cookies, form the dough into 1 inch balls and roll in the cinnamon sugar mix. Place the dough balls on a prepared baking sheet (either greased or parchment paper lined) and bake at 350 degrees for approximately 10-12 minutes.
6. After baking, remove cookies from oven and let them cool completely.
7. In the microwave, melt milk chocolate chips and/or white chocolate chips.
8. Dip one side of each cookie in your preferred melted chocolate and drizzle with the white chocolate.
9. Set the cookies on a cookie tray or parchment paper to dry. Once the chocolate has dried you are ready to pack them up and show them off at your next cookie swap!