Bella McKenzie

Snickerdoodles Recipe (Egg Free, Gluten Free, Soy Free, Vegan)

by Bella McKenzie on March 21st, 2013


We are in Week 3 of the March Madness Kitchen Desserts giveaway with Bob’s Red Mill (CLICK HERE, and scroll to bottom for more details), and my kitchen has had its floors full of gluten free flour and sugar, just because of you (I’m smiling when I say that).

gluten free dairy free soy free egg free snickerdoodle cookies sweetnsavorylifeYou 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 these, someone who cannot eat soy – very very hard.

Now I can eat soy – it is fine for me, but I have been doing a lot of thinking about people who cannot, and it is for that reason that I am actually making more recipes that are soy-free these days.

I realize it can be difficult, and I want to take the guess work out of your kitchen baking.

So…

My husband and I were just talking about this the other night while experimenting for the best gluten free vegan snickerdoodle that we could bake.
You try to duplicate a soft “glutenous” recipe. Or a fluffy “egg necessary” recipe, and bam! You mess up again.

That happens a lot when you are trying to bake, but don’t despair. Gluten free and vegan does not have to stay hard. It can get easier. So in light of trying to make it easier, a favorite cookie comes to mind.

Still thinking along the theme of March Madness, I have been attempting to make some of the top gluten free vegan desserts that you have been longing to make.

And then my favorite cookie came to mind.

Snickerdoodles!

I use to love thin and crispy to bite – yet soft and not crunchy, snickerdoodles!
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 were just perfect. Look at them!!

Gluten free, soy free, legume free, night shade free, dairy free, egg free, corn free, VERY free and delicious snickerdoodles (Whew!)
These have a nice cinnamony flavor with a hint of maple flavor. The vanilla is the teasing accent.
I know you will enjoy them. Talk about moist!
Makes 12-16 cookies
Ingredients:
1/2 cup Bob’s Red Mill (BRM) blanched almond flour (meal)
1/2 cup BRM white rice flour
1/2 cup cane sugar
1 tbsp brown sugar, optional
1 tbsp milled flax
1 tsp ground cinnamon
1/2 tsp guar gum
1/4 tsp baking soda
1/4 tsp sea salt
2 tbsp Earth Balance soy free buttery spread, melted
2 tbsp virgin coconut oil, softened
1 tbsp regular apple sauce
1/2 tbsp pure vanilla extract
Cinnamon-sugar topping:
2-3 tbsp sugar
1 tsp cinnamon
Directions:
1. In a mixing bowl, mix almond flour, rice flour, sugars, flax, cinnamon, guar gum, baking soda, and sea salt.
2. In a separate small mixing bowl, cream together butter, coconut oil, apple sauce, and vanilla extract.
3. Add the small bowl of creamed ingredients to the first bowl of flours. Mix together thoroughly. This cookie dough should be thick in consistency.
4. Once the dough is well mixed, form dough into a ball, and place it in the refrigerator for at least 30 minutes to 1 hour to chill. The longer the better…
5. After time has elapsed, preheat the oven to 325 degrees Fahrenheit and remove the dough from the refrigerator.
6. Begin forming 12 to 16 round equal sized balls out of the dough.
7. 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.
8.Line a baking pan with parchment paper, and begin placing each cookie on the sheet, about 2 to 3 inches apart from one another.
9. 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.
10. Bake for 13 to 14 minutes, and remove from oven (if you prefer crispy, you can bake another few minutes).
11. Allow to cool for about 20 minutes, then serve, or place in a glass container and allow to sit overnight (no need to refrigerate).
Author Information: Bella McKenzie
Bella McKenzie is a gluten free and vegetarian foodie specializing in both attractive and delicious modern cuisine. Her love for flavorful sweet and savory food, photography, and media are her driving forces behind her blog SweetnSavoryLife.com. You can follow Bella, and enjoy her journey sharing gluten free and vegan recipes on Twitter, Facebook, Pinterest, Twitter and Instagram.
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