Snickerdoodles {Egg, Gluten, Dairy, & Soy Free}


Today is a beautiful day for something baked and cinnamon. I have very specific taste buds right now, so I wanted to share the joys of baking with spice with this beautiful snickerdoodle recipe.

But first I will let you in on something...

You know, I use to say that going vegan was the toughest thing in the world. And I do not try to deny it, baking without eggs can be - and is - difficult.

Add to that going gluten free (yep) - hard.

Add to that, some people simply cannot eat soy - I know that is very hard.

I realize it can be difficult, and so I decided while pondering this recipe that I want to take the guess work out of snickerdoodles - because they can be a hard cookie to master.

So, in light of trying to make it easier, and in light of the fact that I have a taste for something cinnamony and sweet, I want to share with you a successful, delicious, warm snickerdoodle.


I use to love thin and crisp - yet soft and not crunchy, snickerdoodles (very specific, I know) !

And yes, while from time to time I know I can pay $5 for a little box of Dr. Lucy's Cinnamon Thins cookies (which are very good by the way), I really wanted something that I did not have to crunch, and that would be much more affordable - of course!

These were just perfect. Look at them!!


Gluten free, soy free, legume free, night shade free, dairy free, egg free, corn free, VERY free and delicious snickerdoodles (Whew!)

These have a nice warm flavor. The vanilla is the teasing accent. I know you will enjoy them. Talk about moist!

Makes 12-16 cookies

Ingredients:

1/2 cup Bob's Red Mill (BRM) blanched almond flour (meal)
1/2 cup BRM white rice flour
1/2 cup cane sugar
1 tbsp brown sugar, optional
1 tbsp milled flax
1 tsp ground cinnamon
1/2 tsp guar gum
1/4 tsp baking soda
1/4 tsp sea salt
2 tbsp Earth Balance soy free buttery spread, melted
2 tbsp virgin coconut oil, softened
1 tbsp regular apple sauce
1/2 tbsp pure vanilla extract

Cinnamon-sugar topping:
2-3 tbsp sugar
1 tsp cinnamon

Directions:
In a mixing bowl, mix almond flour, rice flour, sugars, flax, cinnamon, guar gum, baking soda, and sea salt.

In a separate small mixing bowl, cream together butter, coconut oil, apple sauce, and vanilla extract.

Add the small bowl of creamed ingredients to the first bowl of flours. Mix together thoroughly. This cookie dough should be thick in consistency.

Once the dough is well mixed, form dough into a ball, and place it in the refrigerator for at least 30 minutes to 1 hour to chill. The longer the better...

After time has elapsed, preheat the oven to 325 degrees Fahrenheit and remove the dough from the refrigerator. 

Begin forming 12 to 16 round equal sized balls out of the dough. 

Once you have created the dough, in a separate small bowl, add the cinnamon sugar topping, and gently roll each dough ball in the mixture.

Line a baking pan with parchment paper, and begin placing each cookie on the sheet, about 2 to 3 inches apart from one another. 

Flatten the balls now on the parchment paper, just a little (really a little), and once the oven is heated, place them in the oven.

Bake for 13 to 14 minutes, and remove from oven (if you prefer crispy, you can bake another few minutes).

Allow to cool for about 20 minutes, then serve, or place in a glass container and allow to sit overnight (no need to refrigerate). 


Baking is just so fun!

4 comments:

Molly (Sprue Story) said...

Free of all that AND cream of tartar-free? Impressive! I always find myself deciding not to make Snickerdoodle recipes because I don't feel like buying cream of tartar just for them. Those look delicious. :)

purplelarkspur said...

Yum! These look delicious!

larkspurpurple (at) gmail.com

Norma said...

These look delicious. Do you know if they can be made using honey or pure maple syrup?

Alex Chick said...

Looks good. Unfortunately I have found that Bob's Red Mill flours are often cross contaminated. And Earth's Balance soy free butter contains xanathin gum which is corn based. This is a good gluten free / dairy free recipient but I'm afraid to try it with soy and corn allergies.

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