This is a sponsored post written by me on behalf of Glutino.
All opinions are 100% mine.
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.
At the party everyone brings one kind of their favorite holiday cookie to share. It doesn't need to be fancy or complicated, just filled with love. It's simple and fun! Everyone ends up with different kinds of treats, along with great new recipes!
One of my new favorite cookie recipe is this Gluten Free Chocolate Dipped Snickerdoodles. Thanks to my friends at Glutino, I am able to create this amazing gluten free treat. It starts with their basic Sugar Cookie Mix, and is morphed into a deliciously soft and cinnamon covered piece of heaven. What's even better is that they are dipped in milk and/or white chocolate and covered with Glutino Peppermint Yogurt Covered Pretzels and Glutino Chocolate Covered Pretzels.
Glutino sugar cookie mix and pretzels are a few simple and tasty options to have on hand if you have any gluten free eaters in your house. I love being able to take their products and create my own fun holiday treat. Plus, in our house "Santa" is gluten intolerant, so we have to make sure there are options for him to enjoy when he comes on Christmas eve!
WHAT INGREDIENTS DO I NEED?
- 1 box Glutino Gluten Free Sugar Cookie Mix
- 1 cup chopped Glutino Peppermint Yogurt Covered Pretzels
- 1 cup chopped Glutino Chocolate Covered Pretzels
- 3 tablespoon applesauce
- 1 ripe banana
- 1 teaspoon vanilla extract
- 4 tablespoon sugar
- 2 tablespoon ground cinnamon
- Preferred amount of semi-sweet chocolate chips
- Preferred amount of white chocolate chips
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 1 box of Glutino Sugar Cookie Mix, along with 1 teaspoon of vanilla extract, and mix ingredients thoroughly. Once the dough is mixed, place it in refrigerator and let it chill for about an hour. This will make it easier to roll into balls later.
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 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, chop approximately 1 cup of Glutino Peppermint Yogurt Covered & Chocolate Covered Pretzels into pieces and set aside.
In the microwave, melt milk chocolate chips and/or white chocolate chips. I did both, just to make sure everyone was happy.
To assemble the cookies, simply dip one side of each cookie in your preferred melted chocolate and top with the chopped pretzels. 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 No Bake White Chocolate Cinnamon Cookies via Flippin' Delicious.
Peppermint Bark Cookies via Gluten Free Baking.
Dark Chocolate Salted Pretzel Cookies via Maebells.
Lemon Currant Butter Cookies via The Pretty Bee.
Cream Cheese Peppermint Pretzel Cookies via Jojo and Eloise.
Gluten Free Peanut Butter Reindeer Cookies via Gluten Free Frenzy.
Gluten Free Chocolate Dipped Snickerdoodles
Ingredients
- 1 box Glutino Gluten Free Sugar Cookie Mix
- 1 cup chopped Glutino Peppermint Yogurt Covered Pretzels
- 1 cup chopped Glutino Chocolate Covered Pretzels
- 3 tablespoon applesauce
- 1 ripe banana
- 1 teaspoon vanilla extract
- 4 tablespoon sugar
- 2 tablespoon ground cinnamon
- Preferred amount of semi-sweet chocolate chips
- Preferred amount of white chocolate chips
Instructions
- In a large bowl, beat together 3 tablespoon of applesauce and 1 ripe banana.
- Add in 1 box of Glutino Sugar Cookie Mix, along with 1 teaspoon of vanilla extract, and mix ingredients thoroughly.
- Once the dough is mixed, place it in refrigerator and let it chill for about an hour. This will make it easier to roll into balls later.
- 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 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, chop approximately 1 cup of Glutino Peppermint Yogurt Covered & Chocolate Covered Pretzels into pieces and set aside.
- In the microwave, melt milk chocolate chips and/or white chocolate chips. I did both, just to make sure everyone was happy.
- To assemble the cookies, simply dip one side of each cookie in your preferred melted chocolate and top with the chopped pretzels.
- 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!
Angelina-JoJoandEloise says
I bet your kitchen smelled AMAZING while baking these! I hear you on the difficulty staying fit during the holidays.. 🙂
Chandice Probst says
Yummy!
Raia says
Wow, those sound amazing. 🙂 Thanks so much for sharing them at Savoring Saturdays!