Recipe: Super Nutty Snickerdoodle-doos (Gluten-Free)

What sort of word is Snickerdoodle, anyway?  A silly one, that’s what.  And these are silly biscuits.

No, actually, they aren’t all that silly.  In fact, as biscuits go, they are quite responsible.  They are not too sweet, a little bit chewy, and have a nice, nutty, cinnamon sort of taste that begs to be paired with a nice glass of milk.  I don’t actually like walnuts very much, but these biscuits somehow sneak around that, despite being really rather walnutty, and convince me that I want to eat more.  This is perhaps less responsible biscuit behaviour, but then, it is probably unfair to blame the biscuit for the fact that I want to eat it, don’t you think?

The mix of nuts is based purely on how much was left in a bunch of open packets of nuts that I found on my kitchen bench.  I think walnuts, pecans and cashews make a nice mix, and have the sort of dark nutty taste that pairs well with spices (I think of pistachios or almonds as having a lighter nutty taste.  Cashews are somewhere in the middle and could go with either) but the proportions could easily be varied, as could the nuts themselves.


Your Shopping List (or leftovers list, as the case may be)

100 g walnuts
60 g pecans
40 g roasted cashews
1 tbsp cornflour
1/2 tsp baking powder
1/2 tsp cinnamon
100g caster sugar
1 egg
cinnamon sugar to sprinkle

Now what will you do with it?

Preheat the oven to 180°C, and line a tray with baking paper.

Put the nuts, cornflour, baking powder and cinnamon in a food processor, and process until you have a fairly fine crumb.  Add the sugar and process briefly to combine.

Transfer to a bowl, and knead in the egg.  This will give you a rather wet, sloppy  dough.  Sorry.  If you feel like trying to halve an egg, be my guest.

Wet your hands, roll the mixture into little balls (large marble sized), flatten them a little, and place well apart on a baking tray.  They will spread alarmingly, so consider yourself warned.  You should get about 16 discs.


If you are more organised than me, you could pour a little cinnamon sugar onto a plate and dunk the balls in them before flattening them out, but honestly, they are quite sticky, so my lazy solution of sprinkling cinnamon sugar over everything on the tray might actually turn out to be the sensible solution, too.


Bake for about 18 minutes, checking after 12 minutes to be sure that they haven’t turned into batter monsters and erupted into the oven or each other.  I’m not sure what you should do if either of these things have happened, because it’s probably too late.  But if you spot them about to erupt, you might want to see if you can transfer some of them to another tray, or alternatively, evacuate the building lest they come after you.

Cool five minutes on the baking tray before transferring to a cooling rack.  Serve with a glass of milk.  Soy milk is fine.  Nut milk would probably be redundant.



These biscuits are once again gluten free, low fructose and dairy free, but are obviously choc-full of nuts and egg. Now that I think about it, I feel that I missed an opportunity to make these biscuits vegan or egg free by replacing the egg and sugar with honey or maple syrup, so that would be my first tip to you if you are trying to veganise these biccies.  This recipe is  lowish in sugar (about 6g per biscuit), but by no means sugar-free or especially low-GI.

You could vary your combination of nuts or your proportions, and there are lots of other spices you could use – cardamom might be nice, or a standard mixed spice.  Gewurzhaus has a chocolate spice mix that might be rather good too.  The choice is yours!  The spirit of these biscuits is very much ‘use stuff up’, so whatever is in your pantry is fair game.


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