This playful snickerdoodle recipe comes straight from the pages of the debut cookbook from Cara Reed (of Fork and Beans), Decadent Gluten-Free Vegan Baking. This gorgeous book is chock full of Cara’s seriously decadent baked goods and seductive photos from one of my favorite food photographers, Celine Steen. A wonderful resource for those eating a gluten-free vegan diet.
Go getcha a copy today! In the meantime, enjoy these delicious cookies.
Thanks to Page Street Publishing for Sharing (above Photo by Celine Steen)
Hot Cocoa Snickerdoodles
Printed with Permission from Page Street Publishing
A fun twist on the classic snickerdoodle, this version bursts with cinnamon and nutmeg. The perfect melt-in-your-mouth cookie, it will make you believe you are drinking a cup of cocoa. You might even be tempted to cover these with a big batch of nondairy whipped cream. I won’t judge.
Makes 2 dozen cookies
• 1¼ c/206 g Cara’s All-Purpose Blend (see below)
• ¾ c /150 g granulated sugar
• ¼ c/22 g cocoa powder
• 1 tsp cream of tartar
• ½ tsp baking soda
• ½ tsp xanthan gum
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
WET
• 4 Tbsp/56 g vegan butter
• 4 Tbsp/56 g non-hydrogenated shortening
• 1 Tbsp/7 g flaxseed meal plus 3 Tbsp/45 ml water, thickened for 5 minutes
• 1 tsp vanilla extract
ADD-IN
½ c/88 g nondairy chocolate chips
FOR ROLLING
• 2 Tbsp/26 g granulated sugar
• 1 tsp cinnamon
Whisk together all of the dry ingredients except the sugar and cocoa powder in a medium bowl. With an electric mixer, beat the vegan
butter, shortening and sugar until light and fluffy. Add the cocoa powder and flaxseed soaked in water until fully combined. Stir in
vanilla extract. Slowly add the dry ingredients into the butter mix until just combined. Fold in the nondairy chocolate chips. Chill the
dough for 30 minutes in the fridge.
Preheat oven to 350°F/180°C. Line a baking sheet with parchment paper.
Mix together the sugar and cinnamon for rolling in a small, shallow dish. For each cookie, roll into a ball with your hands
(a heaping tablespoon’s worth), roll them in the cinnamon and sugar and place on the baking sheet. Gently flatten with the back of a fork. Bake for 13 to 15 minutes or until edges are lightly browned. Remove from the oven and allow to sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Cara’s All Purpose Blend
Makes 9 cups/1498 g flour blend total
3 c/480 g superfine brown rice flour
3 c/538 g superfine sorghum flour
1 1/2 c/288 g potato starch, not flour
1 1/2 c/288 g arrowroot powder
With a spoon, scoop the flours into a measuring cup. Level with a knife and throw everything into a gallon-sized plastic baggie, seal tightly and shake vigorously until well combines. Keep stored in an airtight container.
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