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 gluten free snickerdoodles were just perfect. Look at them!!
- ½ cup blanched almond meal
- ½ cup white rice flour
- ½ cup cane sugar
- 1 tbsp brown sugar
- 1 tbsp milled flax
- 1 tsp ground cinnamon
- ½ tsp guar gum
- ¼ tsp baking soda
- ¼ tsp sea salt
- 2 tbsp vegan soy free butter
- 2 tbsp virgin coconut oil, softened
- 1 tbsp regular apple sauce
- ½ tbsp pure vanilla extract
- For the cinnamon-sugar topping:
- 2-3 tbsp sugar
- 1 tsp cinnamon
- In a 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 45 minutes to 1 hour to chill. The longer the better.
- Next, 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 14 minutes, and remove from oven (if you prefer crispy, allow to remain a little longer)
- 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! ~Bella