Tuesday, November 3, 2009
6:02 PM by Kim Lutz2 comments
Who wants a light, crispy, sweet cookie? Well ... it turns out everyone who tried these cookies! Kids love them, but so do grown-ups with a cup of coffee or tea. Non-hydrogenated vegan buttery spread (like soy-free Earth Balance) adds a great flavor to this simple-seeming vegan snickerdoodle cookie. These cookies spread quite a bit, so make them small and spread them out. Also, let the cookie sheets cool between batches.
Makes 60 cookies
2 1/4 cups oat flour (GF oats blended to a fine powder)
1/2 cup potato starch
1 tablespoon plus 1/2 teaspoon baking powder, divided
1/4 teaspoon salt
1/2 cup applesauce
1 cup non-hydrogenated, vegan buttery spread
1 1/2 cups plus 1 tablespoon sugar, divided
1 teaspoon cinnamon
In a medium bowl, combine oat flour, potato starch, 1 tablespoon baking powder and salt. Whisk together.
In a large bowl, combine applesauce with 1/2 teaspoon baking powder.
Mix in buttery spread and 1 1/2 cups sugar. Blend well.
Mix dry ingredients into wet.
Chill dough in the refrigerator for 1/2 hour.
Preheat oven to 350.
Line cookie sheets with parchment paper.
In a small bowl, combine 1 tablespoon sugar with 1 teaspoon cinnamon.
Drop batter by the teaspoon onto cookie sheets.
Sprinkle with cinnamon-sugar mixture.
Bake 10 minutes.
Transfer to cooling racks.
My new book, Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.