I spotted this post on Lisa Thiele's facebook page, and just had to check it out. Lisa's blog, With Style & Grace, is packed full of creative ideas, and she has included lots of recipes, including gluten free goodies like this. I'll be trying this one with the kids this weekend, they'll love making the ice dream sandwiches! Thanks for sharing Lisa, and the pictures make me drool.
Here's the link to Lisa's post, and I've included the recipe below
{Vegan/Gluten-free} Snickerdoodle Recipe
Print this Recipe{Recipe adapted by Oh She Glows}
Ingredients
- 1 cup gluten-free flour mixture – I used Pamela’s. If you don’t want to make them gluten- free, you may use whole wheat pastry flour or all-purpose flour
- 1/3 cup + 1 tablespoon sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 flax egg (1/2 tbsp ground flax + 1.5 tbsp warm water)
- 1/4 cup Earth Balance (vegan option) or butter (non-vegan option)
- Cinnamon sugar for rolling: 1 tbsp sugar + 1 tsp cinnamon, mixed together
First, prepare the the flax egg (1/2 tbsp ground flax + 1.5 tbsp warm water) and set aside. In a medium sized bowl cream together the sugar, Earth Balance, and vanilla until well combined. Add in flax egg and beat for about 1 minute.
In another bowl, whisk together the cream of tartar, baking soda, flour, and cinnamon. Slowly add the dry mixture to the wet mixture, mix until combined. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for 1 hour.
Preheat oven to 375 degrees. Lay Parchment paper over your baking sheet. Roll 1 to 2 tablespoons of dough into a ball. Roll the ball in cinnamon sugar mixture, press the ball with a fork to flatten slightly. Repeat until you’ve gone through the cookie dough.
Bake for 10-12 minutes. For chewy cookies, bake for 10 minutes; crispy cookies, bake for 12 minutes.
Cool for about 10 minutes. Enjoy!
