Imagine this relatable scenario: it’s 6:30 am on the day of your child’s much-anticipated class holiday party, and your little one announces that she needs to bring treats for the entire class. To make matters more challenging, the treats must be both gluten-free and dairy-free to cater to the various dietary needs of her classmates. This moment can be both surprising and stressful, but don’t worry—I’ve been there too, and I have a delicious solution that can help you save the day.
Fortunately, I was able to whip up these delightful Cinnamon Sandies in just about 40 minutes, proving that you can be a superhero parent even on short notice. (I’m eagerly awaiting my Mother-of-the-Year plaque!) Below, you’ll find the simple recipe that can rescue you from last-minute chaos. These cookies are wonderful when paired with a comforting cup of tea, especially after you’ve dropped the kids off at school, making them a perfect treat for any busy parent.
Quick and Easy Gluten-Free & Dairy-Free Cinnamon Sandies Recipe
(Deliciously gluten-free, dairy-free, and incredibly quick to make!)
Before diving into the recipe, preheat your oven to 375°F, ensuring it’s at the perfect temperature to bake these scrumptious cookies!
1) Prepare the Dry Ingredients:
- 2 1/2 cups of gluten-free flour (I personally use Bob’s Red Mill 1:1 blend for optimal results)
- 1 1/2 teaspoons of baking powder
- 3/4 teaspoon of salt
- 1 1/4 teaspoons of cinnamon for a warm flavor
- 1/8 cup of almond flour for added texture
2) Mix the Wet Ingredients:
- 1 cup of organic cane sugar to sweeten
- 3/4 cup of sunflower oil for moisture
THEN ADD
- 2 eggs for binding
- 1 teaspoon of vanilla extract for flavor
- 1 tablespoon of maple syrup for a touch of natural sweetness
Mix these wet ingredients thoroughly until well combined and smooth.
3) Combine Wet and Dry Ingredients:
Carefully add the wet mixture to the dry ingredients. Stir diligently with a spoon until a smooth, cohesive dough forms, ensuring everything is well incorporated.
4) Shape the Dough into Balls:
Using your hands, roll the dough into small balls, approximately the size of ping pong balls. For an extra touch of sweetness, roll each ball gently in a plate of cane sugar before placing them on a parchment-lined cookie sheet. Ensure there’s about 1 1/2 inches of space between each cookie to allow for spreading while baking.
5) Bake to Perfection:
Place the cookie sheet in the preheated oven and bake at 375°F for about 15 minutes. I recommend rotating the tray halfway through to ensure even baking. Once done, let them cool on the tray for about 10 minutes before carefully transferring them to a container. Then, rush out the door to school with your delicious treats!
Sending you love and an organic sugar buzz from our kitchen to yours,
