This guest post is from Jennifer Bragdon, a talented baker. You can find more of her gluten free recipes here. I also recommend reading her path to recovery. Jennifer helps run the Migraine Strong support group and is a fellow vestibular migraine warrior. I’ve been saving this recipe for cooler weather, and since today is slightly less than 90 degrees (a downright chilly 89 where I am), it felt like the right time. Don’t judge—pumpkin spice lattes are already showing up in my feed.
Snickerdoodles—just saying the name makes me smile. They’re the ultimate comfort cookie: a tender, slightly tangy interior with a crisp cinnamon-sugar exterior. Whether it’s the flavor, the texture, or the whimsical name, these cookies bring joy every time I take a bite. Baking them is comforting too—the simple rituals of measuring, mixing, and rolling the dough fill me with calm.
There’s research suggesting that creative, focused activities can help distract the mind from pain and reduce stress. Ping Ho, founder and director of the UCL Arts & Healing program, discussed how creative experiences can occupy the brain and crowd out stress during the 2017 Migraine World Summit. Lower stress supports immune health and recovery, which can be valuable for people who live with chronic pain conditions like migraine.
Baking may seem precise rather than purely creative, but it still lets your mind slow down and settle into focused concentration. For beginners, Snickerdoodles are an approachable recipe that builds confidence—no fancy ingredients required. You can even prepare the dough ahead of time, roll it into balls, and freeze them so there’s always a batch ready when company drops by. A little cookie-based stress relief sounds like a great plan to me.
You can find brown rice flour here and oat flour here.
Gluten Free Snickerdoodle Cookies
Pin
Rate
Ingredients
- 1-1/2 cups rice flour, *brown or white rice flour
- 1-1/2 cups oat flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 2 – 1/2 tsp ground cinnamon
- 1 cup unsalted butter (room temperature)
- 3/4 cup natural cane sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 tsp salt
Cinnamon Sugar Topping
- 1/4 cup natural cane sugar
- 1 tsp cinnamon
Instructions
-
Preheat the oven to 350°F (175°C). Mix the cinnamon-sugar topping in a small bowl and set aside.
-
In a medium bowl whisk together the rice flour, oat flour, 2½ tsp cinnamon, baking soda, cream of tartar, and salt. In a separate bowl, cream the butter and sugar until light. Add the eggs and vanilla, mixing until combined. Gradually add the dry ingredients to the butter mixture on low speed until just combined—do not overmix.
-
Scoop about a tablespoon of dough and roll it into a ball. Coat each ball in the cinnamon-sugar topping and place on a baking sheet. If you like, sprinkle a bit more topping on each cookie.
-
Bake at 350°F for 12–15 minutes for soft, puffy cookies or 15–17 minutes for crisper cookies.
-
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If baking from frozen dough, thaw the dough to room temperature before baking for best results.
Like this? Leave a comment below!