Chewy Vegan GLUTEN FREE SNICKERDOODLES

[Yvonne (Vonnie) Mostat, RN]

 

Turn your oven on to 350 degrees Fahrenheit  to pre-heat your oven. - USE A COOKIE SCOOP AND ROLL INTO EVEN BALLS -THEN   roll the balls into the sugar and cinnamon.

(I do not know which country these snickerdoodles come from ~ sop let's say "Made in the U.S.A."

WET INGREDIENTS:

1/2 CUP OF VEGAN BUTTER  _ I use regular butter for a richer flavor

1/2 Cup plus 2 tbsp. light brown sugar

1/4 Cup maple syrup   (Yes, Pancake Syrup)

2 tsp. Vanilla extract

2 tsp. Almond extract (Check it is G.F.),)

1/4 Cup of non dairy milk at room temperature  ( I have used my husband's coffee creamer, and also used 1/2 & half-cream

DRY INGREDIENTS:.

1 1/3 Cup of fine blanched almond flour -  THIS MAKES ALL THE DIFFERENCE

1 & 1/3 Cup of Bob's Red Mill One to One  flour - or for your second try use G.F. Flour that contains Xanthum Gum

1/2 tsp. baking soda

1/2 tsp. Baking Powder

1/4 tsp of salt

1 tsp. of cinnamon

1 tsp. Cream of tartar ** This makes all the difference, using Cream of  Tartar

Add the dry ingred. to the wet ingred. but not all at once

ROLL your dough into small balls, then roll them into the sugar and cinnamon  - You can try the raw cane turbinado sugar if you have it. The cookies do not seem as sweet with the turbinado sugar.

Once softened, add the light brown sugar and cream of tartar together using an electric mixer.  Have tried it both ways, but the softened butter really helps. If you want vegan butter, it helps too, but is much more expensive than regular butter.

FOR ROLLING:

Using an electric mixer saves time, but in a rush I have just creamed everything together and whip it

1/4 CUP OF GRANULATED SUGAR  ( I USED CAN SUGAR, BUT BROWN OR COCONUT BOTH WORK WELL so goes the Turbinado sugar.

2 tsp. cinnamon  ~ {I put the sugar and cinnamon on a plate big enough to roll your cookie balls into the sugar/cinnamon mixture

If you intend to use this Snickerdoodle gluten-free cookie again make notes on the side of the recipe to jog your memory as to how much sugar still makes that soft center.

INSTRUCTIONS:

MICROWAVE THE SOLID COCONUT OIL OR BUTTER ~ Microwave it but only until softened, not lumpy

{You can substitute the cream of tartar but leave out the baking soda. Substitute both for 2 tsp. baking powder. The results will not be quite the same, but will still be delicious} Cream of tartar is  an important ingredient that gives snickerdoodles their distinct flavor and texture. If you do not have Cream of tartar then eliminate the baking soda and baking powder.  It does not taste as soft inside the cookie. The results won't be the same but will still be delicious. This recipe ,you are the boss, so try both ways, and baking the cookies with ordinary flour still makes a good cookie but not as good without the cream of tartar The milk should be at room temperature so it doesn't cause the oil to completely harden while mixing the dough. If you let the finished dough harden in the fridge it is difficult to use hardened butter or olive oil, but the taste won't be the same. It is that cream of tartar that makes the soft centers.  If it was in the fridge, remove and microwave it for about 10 seconds to warm up. You can substitute the light brown sugar FOR COCONUT Oil, BUT THE COLOR WILL BE DARKER AND THE FLAVOR SLIGHTLY LESS SWEET. You want your milk at rom temperature so it doesn't cause the oil to completely harden while mixing the dough. {If you have relatives that are NOT Celiac use your regular flour, but ensure you are not breathing in the regular flour. It does makes a difference}
Take Note:  The cream of tartar is an important ingredient that gives Snickerdoodles their soft centers Transfer them to a cookie sheet that is lined with parchment paper. Ensure the balls are not very big and not too close together. I bake them for 10 - 14 minutes, 11 minutes is the ideal in my oven. Ovens are different. They should look really soft in the center when they cone out of the oven.  {Check he bottom of a cookie to see if it is just brown. They will harden after cooking as they cool, so avoid leaving them in for longer if you want them nice and soft.. They seem to harden a bit while cooling down.  They suggest after they come out of the oven use a cookie cutter and right after they come  out of the oven use the cookie cutter to create a perfect circle.  I have not had to do that with the Snickerdoodles that I make. It is all in the rolling of the small balls which makes your cookies perfectly round.  Let Cool on the baking sheet for about 10 minutes. 

1 cookie = 211 calories, 28 grams of carbohydrates, 2.7 grams of protein, 1.29 grams of fat, fiber 2.1 grams, sugar 13.6 grams.  After using this recipe I was surprised at the amount of sugar I used, so I tried it with less sugar. It was still a good snickerdoodle cookie with less sugar, and those of you that are diabetic or trying to eliminate or decrease the sugar from your diet.

I GUARANTEE YOU, WHEN YOU USE THESE gluten-free SNICKERDOODLES YOU WILL RETURN TO IT TIME AND TIME AGAIN.  They freeze well, just ensure they do not contact each other in the deepfreeze.

[Scott Adams]

As usual, these look amazing...thank you for sharing another great recipe!!