Friday, January 15, 2010

Maple Cinnamon Snickerdoodles


I made a lot of gluten-free cookies over the holidays, but my favorites by far were Kimberly's snickerdoodles. My only problem was that they were so chock full of sugar that I could feel the rush the second I ate them. I often get instant heartburn when I eat something I really shouldn't, and unfortunately, these cookies caused that reaction. I knew with every bite that it was too much sugar and not enough substance for my body. The recipe was so good though that I wanted to use it to make a healthier version.

What I ended up doing was replacing the sugar with maple syrup, an egg with flax seed meal, and tapioca flour with amaranth flour. The result was a soft and chewy cookie that I think I might actually like more than the original! And I didn't feel an immediate sugar rush with these! Now don't get me wrong...these cookies may be slightly healthier, but they're also still slightly indulgent. So they're really only for special occasions.

And what would be the perfect occasion to make these? A birthday! Tomorrow will be the first day of my elimination diet, so I certainly won't be eating these. But it's also my friend, Paco's birthday. Paco has Celiac Disease, and it was on his advice that I first tried eating gluten-free. So without his encouragement, I may never have discovered that gluten was the source of my depression. So thanks, Paco, and happy birthday! Hope you enjoy the cookies!


Maple Cinnamon Snickerdoodles (click here for the original recipe)
Print-Friendly Option

Ingredients:
1/2 cup butter
1/2 cup shortening
1 cup maple syrup
1 egg
1 Tbsp. flax seed meal
1 3/4 cup sweet white rice flour (a.k.a. glutinous rice flour)
2/3 cup potato starch
1/3 cup amaranth flour
2 tsp. xantham gum
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Directions:
  1. Cream the butter and shortening together.
  2. With a whisk or hand blender, completely mix in the maple syrup, egg, and flax seed meal.
  3. Stir in the rest of the ingredients until completely mixed.
  4. Chill dough in fridge for an hour.
  5. Preheat oven to 400 degrees.
  6. Form the dough into balls with your hands, and place on a greased cookie sheet. Don't flatten the balls, as they will spread while they bake.
  7. Bake for 8-10 minutes, until the edges just barely begin to brown.
Makes about 2 dozen cookies.

Now that I've made these and know the recipe works, I imagine I'll play around with it some more and try to add healthier flours and cut down on the maple syrup. But not this month...this month I'll be cooking and baking elimination diet style! Check back tomorrow to see how my first day of the smoothie cleanse goes.

This post is linked to Calling All CookiesFight Back Fridays, Tempt My Tummy Tuesday, and Slightly Indulgent Tuesdays.

15 comments:

Pam said...

Those look and sound so good!

Enjoy!

Heather said...

those sound delicious! and Happy birthday to you both :)

Aubree Cherie said...

These look so tasty! I wouldn't have thought they were gluten and processed sugar free if I had just seen the photos and not the recipe; they look so perfect. Yum!

~Aubree Cherie

Alea said...

Snickerdoodles used to be my favorite cookie, but I haven't had them since I've gone gf. I will definitely be giving these a try soon.

Lauren said...

First off, the photo is GORGEOUS. Seriously Iris, I love it! Love what you did with the recipe =D.

Michal said...

These look delish! Snickerdoodles have always been one of my favorite cookies because they have the word "snicker" in them. Silly? Yes haha but I havent had them since going vegan. I am making these today :)

Juanita said...

The taste of hot, cinnamon-ee biscuits straight out the oven has got to make my top 20 list of fave things to eat!

gfe--gluten free easily said...

Oh, those look and sound fantastic, Iris! Love the changes you made. Snickerdoodles have always been one of my favorites and I've made them since going gluten free, but wasn't happy with them. I'll try your recipe, but sub something else for the potato starch. Other than cornstarch, I have issues with starches.

Will let you know. Thanks!

Shirley

Dave 'Paco' Abraham said...

Thank you Iris for the Bday shout-out and for the AMAZING cookies. I know you gave me like a dozen but seriously, in just two days I'm nearly out of them. They're excellent all around... light, almost cakey consistency and truly rich flavor. Its time you open a gluten free restaurant and make these headliners of the dessert menu.

Iris said...

Glad you enjoyed them, Paco!

Shirley, hope you get a chance to make them!

Alexis AKA MOM said...

Wow that sounds like a great way to make them healthier and still yummy :).

Stopping by from TMTT

Lisa@BlessedwithGrace said...

The cookies look great! Thanks for linking your recipe to TMTT.

Nancy @SensitivePantry said...

Gosh. It just kills me that I don't have an oven. So many cookies that I want to bake. I can almost taste these. Can't wait to try them. Thanks for linking to the Calling All Cookies! exchange.

Anonymous said...

Hi - these look great. Just wondering how long they keep for/whether they are freezer suitable? Thanks!

Iris said...

Anonymous, you can definitely freeze them. Otherwise, I would give them a couple of days in an airtight container, but like most baked goods, they're much better fresh.

LinkWithin

Related Posts with Thumbnails