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