Gluten Free CBD Snickerdoodle Cookies with Cinnamon Caramels

Yields 30 Cookies


1 Cup (8 oz) Unsalted Butter at room temperature

1 Cup (7oz)  Suga

2 whole Eggs

1 Tablespoon Vanilla

3 -1/4 (14oz) Cup Oat Flour

2 Teaspoons Cream of Tartar

2 Teaspoons Cinnamon

¼ Teaspoon Kosher Salt or Sea Salt

For Rolling:

¼ Cup Sugar

1 Tablespoon Cinnamon

¼ Teaspoon  Clove

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

15 – 30  Cinnamon Caramels cut into small pieces

Note: If you use a full caramel for a cookie, each cookie will be 25 mg. If you use half a caramel for a cookie, each cookie will be 12.5mg.

Preheat the oven to 350 degrees

Place the sugar and butter into a mixing for an electric mixer. Using the paddle, cream the butter and sugar until light and fluffy. Add one egg and mix, then thoroughly incorporate the other egg and the vanilla.

Combine the oat flour, cream of tartar, cinnamon, and salt, and mix thoroughly. With the mixer on low speed, slowly add the oat flour to the butter-sugar mixture until fully incorporated. Once the oat flour mixture is fully incorporated, turn the mixer off.

Mix all the items for rolling in a small ball and set aside.

Use your tablespoon to make balls out of the dough. Scoop 1-1/2 to 2 tablespoons of dough and roll into balls. Roll the balls into the cinnamon sugar mix and place on a sheet pan lined with parchment paper or a silicon mat. Press the balls down so that they are wider than tall.  Once the balls are pressed, add your diced caramels to the top.

Bake for 10-12 minutes until the edges are set and lightly brown; the center should be soft.

Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool.

Once cool, place them in an airtight container for up to four days, or you can freeze them for up to 3 months.

Bon Appetit!

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