If these delicious cookies sound too good to be true...
....they almost are!
Baking is my first culinary love. I whipped these up for a friend, and I had loads of fun, working out the science of making a tasty Snickerdoodle. This is a remake on a classic American cookie...but I think you'll agree that for all this recipe is missing: gluten and animal products, it makes up for in taste.
I dare you to eat just one!
Ingredients:
1 ½ cups of Gluten-Free Flour mix
(with xatham gum added)
¾ cup natural Sugar
¼ cup Cornstarch
1 teaspoon of Baking Powder
½ teaspoon of Nutmeg
½ cup of Earth Balance margarine,
softened
¼ cup vanilla Soymilk or Almond milk
1 teaspoon Vanilla Extract (GF)
Also needed: ½ cup of natural sugar
3 tablespoons of ground cinnamon
Directions:
In a mixing bowl, combine all dry ingredients (flour thru nutmeg),
making sure they're stirred together well. Set them aside.
Using a whisk or mixer, blend all the wet ingredients.
A nice smooth paste should form. Add about a third of the
dry ingredients at a time and work into nice dough.
In a small bowl, mix the additional sugar and cinnamon.
Fold this into your dough, but don't completely stir it.
You want the cinnamon & sugar to ribbon through your cookies.
Place your dough in the refrigerator and preheat your oven
to 325*F. Line a baking sheet with parchment paper.
When your oven is ready to go, your dough will be too.
Using a spoon, scoop 1 inch piles of dough onto the
sheet in neat rows.
NOTE: these cookies expand while baking so leave sufficient room between
them or they'll bake together. On a regular 14" baking tray you should only be
able to get 3 across the tray.
*If you aren't going to serve these cookies right away, place them in a
resealable Tupperware and put them in your fridge. They'll stay as moist
and delicious as if they just came out of the oven.
Enjoy!
Makes 12-14 cookies.
This recipe is:
-Vegan
-Gluten-Free
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