Tuesday, December 9, 2014

Gluten Free Vegan Snickerdoodles



Gluten Free Vegan Snickerdoodles


Recipe by Gluten Free Baking By Rachelle-Rachelle Himmelman

You know what? I really LOVE cookies of all varieties and tis the season for lots of cookies.
I find myself getting more and more creative in this type of baking, gluten free vegan that is.  
I want to thank each one of you who come to this blog looking for recipes, I enjoy creating tasty treats that others can also enjoy.  Today the weather here is so windy I just hope I can finish this post before the power decides to go out, with the kids at school and hubby at work the house is amazingly quiet this morning with the exception of the cat snoring, yes I said the cat is snoring.  LOL!
Snickerdoodles have always been a favorite of mine.  When I was a little girl my dad used to ask me to make him Snickerdoodles after dinner for his dessert.  I have very fond memories of baking as a child.  Enjoy~

Prep time: PT15M
Cook time: PT11M
Total time: PT2H26M

 Yield: 3 dozen

 Ingredients:
  • 1 cup Non Hydrogenated Shortening
  • 1 cup Organic Cane Sugar
  • 3 tablespoons Organic Maple Syrup
  • 4-1/2 tablespoons SO Delicious Coconut Milk or Milk of Choice
  • 2 teaspoons Pure Vanilla Extract
  • 2-3/4 cups All Purpose Gluten Free Flour (I Used Bavaria Mills)
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Sea Salt
  • 2 teaspoons Cream of Tarter
  • 4 tablespoons Organic Cane sugar
  • 1-1/2 teaspoons Ground Cinnamon
Cooking Directions:
  1. In a stand mixer add shortening and sugar.
  2. Cream mixture and scrape the sides of the bowl.
  3. Slowly add maple syrup, milk, and vanilla.
  4. Cream together until combined.
  5. Add gluten free flour, baking soda, sea salt, and cream of tarter and cream until ingredients come together.
  6. Refrigerate at least two hours.
  7. Preheat oven to 365 degrees F.
  8. Using a small cookie scooper make dough balls and roll in cane sugar and cinnamon to coat.
  9. Place cookies on silpat or parchment lined cookie sheet.
  10. Bake for 10 minutes.
  11. Leave on cookie sheet to cool for 5 minutes, then remove them to a wire rack to finish cooling.


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12 comments:

  1. AnonymousJanuary 4, 2015 at 6:54 AM

    I made these last night with Bob's Redmill gf baking flour and they are wonderful! Thank you so much!

    ReplyDelete
  2. UnknownMay 5, 2016 at 4:10 AM

    Really Nice Post.Thanks For Sharing.Divine Bakery store provides delicious, moist, Gluten free baking mix; Bake at home Preservative, Celiac disease free and pure quality ingredients products.

    Gluten Free

    ReplyDelete
  3. JessicaAugust 1, 2019 at 4:38 AM

    Hi,
    Mind-blowing! Love It Dear, As an regular reader I did not comment as far way, However, This post make me enjoyable and made my day. Since the morning I was bore in my cooking. The reason was a blender. I have a mixer that had a problem so that I can't cook properly. As a mentor of mine please suggest me a best stand mixer
    thanks

    ReplyDelete
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    Also, the steel bowl is absolutely smooth and so there are no real ridges inside the bowl for anything to stick to. best stand mixer

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