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Nutrition Facts

Serving Size 1 (138g)

Recipe makes 4 servings

Calories 642
Calories from Fat 294 (45%)
Amount Per Serving %DV
Total Fat 32.7g 50%
Saturated Fat 5.3g 26%
Monounsaturated Fat 9.8g
Polyunsaturated Fat 16.0g
Trans Fat 0.1g
Cholesterol 188mg 62%
Sodium 293mg 12%
Potassium 166mg 4%
Total Carbohydrate 83.4g 27%
Dietary Fiber 2.9g 11%
Sugars 44.3g
Protein 6.0g 12%

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Snickerdoodle, Non-Dairy & Gluten Free (Tastes Completely No

Recipe #392438 | 20 min | 10 min prep | add private note

By: Chef #1398409
Sep 29, 2009

We've been having a family reunion of sorts. My youngest visiting cousin is allergic to egg whites, most females in the family are lactose intollerant, & most of the family has gluten intollerances. Baking challenges, yay!

SERVES 4 -8 , 8 muffin top sized cookies (large) (change servings and units)

Ingredients

  • 1 1/4 cups brown rice flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil, spread
  • 4 egg yolks
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon

Directions

  1. 1
    Preheat oven to 375° for non-stick or 400° for any other.
  2. 2
    Bake for 10-14 minutes.
  3. 3
    Mix dry ingredients then add egg yolks & butter spread.

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