Saturday, June 23, 2012

(696) vegan snickerdoodles

I suggest you go make these, immediately. 

I just made over 50 of these snickerdoodle cookies and I'm considering having them for dinner...but I guess I should eat something a little more substantial. maybe...

Snickerdoodle Cookies (from Babycakes NYC
-2 cups brown rice flour (I found this in the bulk section which was pretty cool!)
-1 tsp xanthan gum
-1/4 C flax meal
-1 tsp baking soda
-1 tsp salt
-1 1/3 C plus 1/2 C vegan cane sugar, divided
-3 T ground cinnamon
-1/2 C unsweetened applesauce
-3/4 C plus 2 T melted refined coconut oil or canola oil
-2 T vanilla extract
-Preheat oven to 325 F. Line two rimmed baking sheets with parchment paper and set aside.

-In a shallow bowl, whisk together the 1/2 C sugar and 2 T cinnamon until evenly incorporated. Set aside.

-In a medium bowl, whisk together the flour, flax meal, baking soda, salt, xanthan gum, 1 1/3 C sugar, and the remaining 1 T cinnamon. Add the coconut oil, applesauce, and vanilla extract and mix with a rubber spatula until a thick dough like wet sand forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.

-Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar-mixture and roll around to coat the dough all over. Place on the prepared baking sheets, about 1 inch apart. Gently press each cookie with a fork to help them spread. Bake for 7 minutes, rotate the baking sheets, and continue cooking for 7 minutes more, until the cookies are crispy around the edges. Let stand on the baking sheet for 15 minutes before serving.

Yields 36 (but I got many more!)

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