Tuesday, October 12, 2010

Gluten-Free, Vegan Cinnamon Snickerdoodles



















I have always loved to bake, but I never really learned to experiment until I started eating gluten-free. Until then, I simply followed recipes, and I'm not sure it ever occurred to me to play around with them. At least not to the extent that I do now. But with gluten-free baking, how can you not experiment? There are so many ingredients that I never even knew existed before. Amaranth flour, quinoa flour, millet... There are endless possibilities.  Did you know there's a difference between potato flour and potato starch? I didn't at first, but I can guarantee you that if you ever use potato flour in a recipe that calls for potato starch, you'll figure out the difference and you won't make that mistake again!

This here is an adaptation of an adaptation. First, I baked the original snickerdoodles and absolutely loved them. Then I made my own version by swapping in a few healthier ingredients. Now I've made them vegan so my housemate can eat them. Making these vegan was as simple as can be. The old flax meal trick has been working wonders for me. If I had known a few years ago that I would be able to make gluten-free, vegan snickerdoodles, I would have been surprised. Actually, if I think about it, I don't think I knew what gluten was a few years ago, so surprise might not be the right word. Stupefied. Nonplussed. Confused. What is this gluten of which you speak, and how does one become free of it? 

























Gluten-Free, Vegan Cinnamon Snickerdoodles 
Print-Friendly Option


Ingredients:
1 3/4 cup sweet white rice flour (make sure you get sweet white rice flour, not regular white rice flour; it makes a big difference!)
2/3 cup. potato starch
1/3 cup sorghum flour
2 tsp. xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
1 tsp. cinnamon (or more if you like your cookies with a strong cinnamon flavor)
1/4 tsp. salt
1 cup Earth Balance
1 cup agave nectar or maple syrup (I prefer maple syrup but I've made it with both and they're delicious either way)
2 Tbsp. flax seed meal
2 Tbsp. coconut milk
1 Tbsp. water

Directions:
  1. Whisk the dry ingredients together in a large bowl.
  2. In a separate bowl, mix the flax seed meal, coconut milk, and water. Let it sit a couple of minutes. 
  3. Mix the agave nectar and Earth Balance in with the flax seed meal until smooth.
  4. Stir the flour mix in with the liquid mix completely.
  5. Chill dough in fridge for an hour.
  6. Preheat oven to 400 degrees.
  7. 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.
  8. Bake for 8-10 minutes, until the edges just barely begin to brown.
Makes about 2 dozen cookies.





















Be forewarned. These go quickly. You might want to hide a cookie for yourself.





















This post is linked to Calling All Cookies, Slightly Indulgent Tuesdays and Gluten-Free Wednesdays


17 comments:

Cami said...

These look great and look like they have a texture closer than my pumpkin "snickerdoodles"... I may have to adapt your adaptation of an adaptation to be soy and flax free :) Great photos!

Iris said...

@Cami, I would love to see what you come up with if you end up adapting this recipe! I've found it to be pretty versatile, and no matter what changes I make, I end up with something tasty.

Pure2raw Twins said...

YUMMM I want one now :)

Susan said...

Thank you for this! Snickerdoodles are my daughter's favorite cooky. I can eat the Trader Joe's GF ones but she can't because in addition to being gluten and cow-dairy free, she is allergic to apples and TJs sweetens theirs with apple juice. I can't wait to make these for her!

Where can I get ground flax meal?

Iris said...

@Susan, I buy flax seeds and then put them in the blender and it grinds them well. The food processor doesn't work so well for this.

Kim-Cook it Allergy Free said...

Iris! These sound absolutely perfect!! Snickerdoodles are my favorite cookie, so much so that that was my nickname until I went away to college. I always get so excited when I see a new one, let alone a Vegan version! Yum!!

hunterslyonesse said...

They look so delicious and easy, too! My husband's family loves snickerdoodles at Christmas. His great-grandmother used to make them. I know what I'll be testing out for my new Christmas repertoire. :)

gfe--gluten free easily said...

Oh, look at those beauties! I love the close-up photos of the tender morsels and your advice to hide one of these snickerdoodles away. :-) Very, very cool that you adapted the adaptation and made your vegan roommate so happy. I have been amazed with flax meal, too. Great job, Iris!

xo,
Shirley

CinnamonQuill/GlutenFreeFeed.com said...

I really like the flour mix you've used here...must try it. These cookies look like the *real thing*! Well done!

Maggie said...

Can you believe I've never had a snickerdoodle? These look scrumptious! And your roommates must LOVE you!

Alea said...

Snickerdoodles are my favorite cookie! I can't wait to try your healthier version - they look great!

GF Gidget said...

OHHHH!!! Snickerdoodles are my favorite!

Tasty Eats At Home said...

These sound and look lovely! I too never experimented with baking until I went gluten-free, so I understand what you mean. It opens up a world of possibilities!

gringarl said...

OMG if my husband sees these I have to start making them right now, they are so perfect

Mhostly said...

Because I cannot find the non-soy Earth Balance sticks and also boxes of their non-dairy margarine is in very short supply where I can find this product, I'll have to sub Spectrum shortening - so I was wondering what you think about this substitute working for this recipe? Thanks!

Iris said...

Mhostly - Spectrum will work!

Iris said...

Mhostly - Spectrum will work!

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