I’m back! I have wrapped up another school year and I am officially off for part of the summer. I will be running a summer program for 5 weeks in July and Aug. It feels so good to be back in the kitchen with my creative mind at work. This is a gluten-free, dairy-free, egg-free, nut-free and vegan version of one of my childhood favorites. I just finished eating a couple with a cold glass of vanilla coconut milk beverage. Yum!
Snickerdoodles – Gluten-free, Dairy-free, Egg-free, Nut-free and Vegan
1/2 c. Spectrum organic butter flavored shortening
1/2 c. sugar
1 Tbsp. flax meal + 2 Tbsp. hot water
1/2 tsp. GF vanilla
1 c. sorghum flour
1/4 c. potato starch (not flour)
1/4 c. millet flour
1/4 tsp. salt
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. xanthan gum
2 Tbsp. sugar
2 tsp. cinnamon
Preheat oven to 350. In small bowl combine flax meal and hot water. Set aside for a few minutes to gel. In mixer bowl, cream shortening, 1/2 c. sugar. Add flax gel and vanilla. Beat until light and fluffy. In smaller bowl combine sorghum flour, potato starch, millet flour, salt, cream of tartar, baking soda and xanthan gum. Add to creamed mixture. Beat on low to combine.
Combine remaining sugar and cinnamon in a small dish. Roll dough into small balls. I used the Pampered Chef small scoop. They are about 1 inch balls. Roll in cinnamon and sugar. Place 2 in. apart on parchment paper lined baking sheets. If you do not have parchment paper, then lightly grease the baking sheets.
Bake about 8 -10 minutes. I used convection bake for 10 minutes and mine came out a little crunchy.
Enjoy with you favorite non-dairy milk.
Yield: about 2 dozen cookies
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