Yields:
1 Serving
Difficulty: Easy
Welcome back to another lactose free recipe. This post features three delicious classic cookie recipes; cinnamon snickerdoodles, chocolate crinkle and delicious almond cookies.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Snickerdoodle Cookies
- Chocolate Crinkle Cookies
- Almond Cookies
Instructions
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Snickerdoodle Cookies
- Preheat your oven to 190°C (375°F) and line a large cookie tray with baking paper.
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In a small bowl add the 1/3 cup of white sugar and the cinnamon. Mix well. This will be the topping for the cookies.
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In a large bowl sift together the flour, cream of tartar, baking soda, cinnamon and salt. Mix well and set aside to be used later.
- Beat together the margarine and sugar together until smooth.
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Add in the vanilla essence, egg and egg yolk. Mix well.
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Add the flour mixture in three parts. Mix well making sure to scrape down the sides of the bowl.
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Measure out the dough into tablespoon sized pieces. Roll into balls and place in the cinnamon sugar you prepared earlier.
- Roll around so the dough is completely covered in the sugar.
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Place onto a baking tray and press down slightly to flatten. Repeat this process until you fill up the tray. Make sure to leave a gap in between them.
- Bake each tray for 10 to 15 minutes.
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Move the cookies to a wire rack to cool completely.
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Congratulations you have made delicious snickerdoodle cookies. Serve, devour and enjoy.
Chocolate Crinkle Cookies
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In a large bowl add the cocoa powder, sugar and vegetable oil. Mix well.
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Add in the eggs one at a time mixing well in between. Add in the vanilla and mix well too.
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Add in the flour, baking powder and salt. Mix well.
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As the mixture is quite soft it needs to be chilled for several hours. Cover the bowl with clingwrap and place in the fridge for one to four hours.
- Preheat your oven to 170°C (350°F) and line a large cookie tray with baking paper.
- Place the icing sugar in a large bowl.
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Measure out the dough into tablespoon sized pieces. Roll into balls and place in the icing sugar.
- Roll the dough around so they are completely covered in the sugar.
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Place onto a baking tray. Repeat this process until you fill up the tray. Make sure to leave a gap in between them.
- Bake each tray for 10 to 15 minutes.
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Move the cookies to a wire rack to cool completely.
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Congratulations you have made delicious chocolate crinkle cookies. Serve, devour and enjoy.
Almond Cookies
- Beat together the margarine and sugar together until smooth.
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Add in the almond essence, vanilla essence, egg yolks and salt. Mix well.
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Mix in the almond flour, baking powder and plain flour.
- Place the dough in the fridge for an hour so it hardens up and becomes easier to work with.
- Preheat your oven to 170°C (350°F) and line a large cookie tray with baking paper.
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In a small bowl mix the egg and water.
- Measure out the dough into tablespoon sized pieces.
- Roll into balls and place onto the baking tray.
- Flatten down and brush with the egg mixture.
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Place an almond in the centre of the cookie.
- Repeat this process until you fill up the tray. Make sure to leave a gap in between them.
- Bake each tray for 13 to 17 minutes until they are golden.
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Move the cookies to a wire rack to cool completely.
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Congratulations you have made delicious almond cookies. Serve, devour and enjoy.
