Maple-Doodle Cookies (Gluten-Free)

 When I think of my brother, I think of Snickerdoodles. But, because I’m still rolling in maple sugar (pun!) I knew that I wanted to tip my hat to my bro with a twist on his favorite cookie. Here’s to you brother, I miss you too.

Maple-Doodle Cookies (Gluten-Free)

½ cup butter, softened

½ cup sugar

½ cup Splenda

¼ tsp. baking soda

¼ tsp. cream of tartar

1 large egg white

½ tsp maple extract

1 1/3 cup rice flour*

1 Tbs. corn starch*

¾ tsp. xanthan gum*

2 Tbs. maple sugar

1 tsp. cinnamon

*If you don’t want to make these cookies gluten-free, substitute these three ingredients with 1 ½ cups of all purpose flour.

~Prep work: In a bowl with a lid (like a “Glad” or “Ziplock” container) combine the rice flour, corn starch, and xanthan gum; secure the lid. Shake the ingredients together until they are extremely well combined. In a small ramekin, combine the maple sugar and the cinnamon; stir and set aside.

~In the bowl of your mixer, combine the butter, sugar, and Splenda. Turn your mixer on medium speed and cream them together. Add the baking soda and cream of tartar and mix. Then, add the egg white and maple and mix together. Finally, add the flour mixture and mix until the dough comes together. Wrap the dough with plastic wrap and let sit in the fridge for about an hour before forming the cookies.

~Preheat oven to 375 degrees F. Line your baking sheets with parchment or silicone mats.

~Use a teaspoon to scoop the dough, roll it into a ball with your hands, roll each ball in the maple sugar/cinnamon mixture, then place on the baking mat. Flatten each ball with your fingers or the back of a spoon (or spatula). Bake for 12-14 min, until the edges start to slightly brown. Let cool on a wire rack then enjoy!