(Recipe) 1-Bowl Snickerdoodle Cookies

Fluffy, naturally sweetened snickerdoodle cookies made in 1 bowl.
The perfect vegan, gluten-free cookie everyone can enjoy!

(Recipe) 1-Bowl Snickerdoodle Cookies (Vegan + Gluten-free)

Prep Time: 45 mins
Cook Time: 12 mins
Serves 18 cookies

Fluffy, naturally sweetened snickerdoodle cookies made in 1 bowl. The perfect vegan, gluten-free cookie everyone can enjoy!

Ingredients

COATING

  • 24 g coconut sugar or organic cane sugar
  • 1/2 tsp ground cinnamon

COOKIES

  • 112 g softened vegan butter (1/2 cup = 1 stick // or sub dairy butter if not vegan // we prefer Earth Balance, Miyoko’s*, or organic cultured dairy butter)
  • 96 g coconut sugar or organic cane sugar (sub up to half the sugar w/ stevia*)
  • 45 ml aquafaba (liquid from a can of chickpeas // not whipped), or 3 Tbsp (45 g) pumpkin purée*, or 1 small chicken egg (we liked aquafaba best)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp cream of tartar (optional adds tanginess — if you don’t have, omit)
  • 1.25 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 210 g gluten-free flour blend* (if not gluten-free, sub all purpose flour but use less as it’s drier and more absorbent*)
  • 140 g almond flour (not almond meal)
  • 14 g cornstarch or arrowroot starch (cornstarch yields slightly fluffier texture)

Instructions

  1. Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
  2. Prepare the coating for later by adding coconut sugar or organic cane sugar and cinnamon to a small bowl and mixing to combine. Set aside.
  3. Add softened butter of choice to a large mixing bowl and beat until creamy and smooth — about 1 minute.
  4. Add sugar of choice and mix on medium speed until fluffy and light — about 1 minute. Then add chickpea brine (aquafaba, or other egg substitute) and vanilla and mix again, scraping down sides as needed.
  5. Add baking powder, cream of tartar (optional), ground cinnamon, and sea salt, and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch or arrowroot and stir with a wooden spoon until the ingredients are combined.
  6. The dough should be thick and almost difficult to mix at this point. If too soft, add 1 Tbsp gluten-free flour blend and almond flour at a time until a thick, moldable dough is formed. Then cover and transfer dough to the refrigerator. Optional: Chill dough for 30 minutes, which helps yield a slightly more well-formed cookie (we tested it both ways and both work well).
  7. Use a cookie scooper or Tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will still be soft, so be gentle. Roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a glass to smash slightly.
  8. Bake for 10-12 minutes, or until slightly golden brown and expanded (some cracks are normal — they won’t expand a ton). Remove from the oven and let cool on a baking sheet for 10 minutes. Then enjoy!
  9. Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.
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