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Friday, July 27, 2018

Homemade Gluten Free Vegan Snickerdoodles Recipe -- Easy, Frugal, and Delicious


Since I ground gluten free flour a couple of days ago for the first time in months (to be able to make gluten free pizza for the family), I finally had gluten free flour to use in my house, so decided to make cookies for the family. The thing is, I didn't have any special ingredients like chocolate chips, peanut butter, jam, etc... to make the types of cookies that came to mind, so I turned to the internet looking for ideas. They suggested that I make snickerdoodles, a soft and chewy cinnamon sugar coated cookie, and I'm glad I did so! It wasn't easy to figure out how to make it, as so many of the snickerdoodle recipes I found called for butter or cream of tartar, and I didn't want to use either of them.
In the end I based my recipe off of this one, which was both vegan and without cream of tartar, and even though cream of tartar is generally used to get the signature texture, it worked perfectly without them, and they taste just as good as the best store bought gluten free snickerdoodles, at least in my opinion. This recipe, therefore, is a good option for people such as Muslims or Mormons that avoid wine byproducts, such as cream of tartar, or people like myself that simply can't get their hands easily on cream of tartar.

These cookies are absolutely delicious and frugal, made without any ingredients that are "weird" or that I don't have in my house on a regular basis. (Ok, xanthan gum may be "weird" but its a standard in gluten free homes.) So they're the perfect pantry staple recipe.
Additionally, they are free of all the top 8 allergens, and good for vegans and gluten free people alike.
My kids adored these. My husband thought they were great but a little too sweet. So note if you're not a fan these might be too sugary for you.


Homemade Gluten Free Vegan Snickerdoodles Recipe -- Easy, Frugal, and Delicious

Ingredients:
2 cups 2 tablespoons gluten free flour mix (I used my gourmet gluten free flour mix, but any gluten free flour mix is fine, homemade or store bought)
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup sugar
1/2 cup oil (I used melted coconut oil, but I'm pretty sure that this would work with any oil)
1/4 cup almond milk or other dairy free milk or water
1 teaspoon vanilla extract
3 tablespoons jaggery syrup, honey, maple syrup, or date syrup
3 tablespoons sugar
1 teaspoon cinnamon

Instructions:
1. Mix the sugar and oil, then add the milk/water and vanilla extract and syrup.

2. Mix the dry ingredients together other than the last two (cinnamon and sugar).

3. Add the dry ingredients to the wet and mix well until uniform.

4. Mix the cinnamon and sugar together (I used the same container that I used to mix the dry ingredients, saving myself from needing to wash more dishes).

5. Make little balls out of the dough. Slightly flatten them so you have a thick patty shape, and dip into the cinnamon and sugar, coating them on both sides.

6. Place them on a lined cookie sheet, with a little space in between then to spread out (because they will).

7. Bake exactly 9-10 minutes, making sure not to overcook them. They will still be soft when you remove them from the oven, but will harden upon cooling.

8. Let fully cool, remove, and then store in an airtight container.

Enjoy! This recipe makes approximately 20 large cookies.

Are you a fan of snickerdoodles? Do you usually make them yourself or purchase them? If you make them, what do you put in them? Does this look like a recipe you'd try?


2 comments:

  1. mmm I want to make these now!

    ReplyDelete
  2. So good! I made these today except that I added cinnamon and ginger to the mix and I didn't roll them in cinnamon and sugar so they were really more like ginger cookies especially when they got hard, but then I love ginger and cinnamon. They were really, really, really good!! And I am so thankful to you for giving us this recipe. I had a little tea party with the little ones and they loved the cookies. Not having to use eggs was wonderful, and I used coconut sugar and Truvia, and manuka honey.

    Heads up though, I baked them at 350 degrees which was just a guess as I just copied and pasted the recipe but that wasn't mentioned in the directions. I halved the recipe and it still gave me so many cookies, delicious cookies. Thank you so very much for sharing this❣

    ReplyDelete

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