Tuesday, November 3, 2009

vegan snickerdoodle


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 cookie. These cookies spread quite a bit, so make them small and spread them out. Also, let the cookie sheets cool between batches.

We shared this with Allergy Friendly Lunchbox Love.

Snickerdoodles

Makes 60 cookies

Ingredients:

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

Preparation:

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.

Happy Cooking!

Kim and Megan

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2 comments:

  1. What can I substitute for the GF Oat flour? Anything? We don't eat Oats, not even GF

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  2. You should be able to substitute GF all-purpose baking mix (like Bob's Red Mill) and 1/2 teaspoon xanthan gum for the oat flour. I usually try to provide an oat-free variation, but I haven't tried this one yet. If you try it, let us know how it works out! I'm working on oat-free GF apple cider donuts. Hopefully, we'll have that post up within a week, so please check back.
    Happy Cooking!

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