If you don't follow me on social media than you will NOT know that I took the plunge and started The Perfect Bite Bake Shoppe. You can also find the link over on your right for the actual web site!
I had a feeling that working full-time (in a new department), blogging and THEN opening a business would be difficult. But man. I. am. swamped.
No complaints from little ol' me, though. I am just super pumped that I can work on developing a brand for the business and set it apart from the blog.
To me, it was just too confusing. And if *I* was confused that probably means other people were, too. Separating the too means people have one direct avenue for orders and communicated with me in that way that will not interfere with the blogging stuff.
So you know, if you want, spread the word!
But the reason why we are gathered here today in holy cookie-tramony are...Snickerdoodles:
Aweeeee yeah. Look at that cinnamon. Look at that roundness. Look at those cinnamon sticks. Weeeoooo!
I like to test my cookies across multiple avenues.
My family. Duh. Extended family, of course. Co-workers. Children at the park. Okay, not the last one. But I go through multiple levels of social/familial circles.
I first tested this recipe before I went to visit my grandfather in the hospital. I wanted to bring him a treat that he could have that wouldn't tax his system.
They were a hit.
"What are these?"
- SNICKER- DOODLES
But the fact that no one had any idea what they were wasn't a problem. The most important part is that people ate them and said "THESE ARE GLUTEN FREE....AND VEGAN!?!?!"
You get a slight crispy crunchy exterior with a chewy interior and a warm cinnamon spice that will warm your soul.
Bring these to the next office party and watch the jaws drop when you tell them they're much healthier than the usual...snickely -- dingly...doodly? Er...cookie.
World's Healthiest Snickerdoodles
Yields 22- 24 Cookies
Gluten Free, Refined Sugar Free, Vegan
- 1 3/4 cups gluten free all purpose flour blend (equal amounts oat, coconut, tapioca and rice flour)
- 1/2 cup almond flour
- 2 tablespoons coconut milk powder (or other non-dairy milk powder)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon vanilla bean paste
- 1/4 cup cashew butter (or other mild tasting nut butter -- almond works well)
- 1/2 cup coconut oil, melted
- 2 flax eggs*
- 4 tablespoons unsweetened apple sauce
- 3/4 cup coconut sugar or palm sugar
- For cinnamon sugar 'dusting': 1/3 cup sugar of choice mixed with 1.5 Tablespoons Cinnamon
*For two flax eggs simply mix 2 tablespoons of flax seed and 6 tablespoons of water and allow to sit for 2-3 minutes until it gels together. You can also use Ener-G egg replacer. I did attempt to use chia once but it gels REALLY fast and didn't mix in properly. I have also successfully used 2 large eggs!
- Preheat oven to 350 degrees
- Line baking sheets with parchment paper (or use good quality non-stick pans!)
- In a medium bowl sift together all dry ingredients except the cinnamon sugar dusting!
- In a small bowl mix together the two tablespoons of flax seeds and 6 tablespoons water. Whisk together and place in the fridge until needed (it will take 10 or so minutes until they are gelled together sufficiently)
- Mix all wet ingredients, except flax eggs, in a large bowl until full combined and add in dry ingredients 1/3 at a time. Then add in flax eggs and stir together making sure all your dry ingredients are mixed in well.
- Dough will be very sticky! Scrape dough out of bowl and wrap in parchment paper -- place in the fridge for 15 - 30 minutes
- Once dough has chilled take 2-3 tablespoons of dough and roll gently into a ball -- then roll the ball of dough in the cinnamon sugar mixture
- Place dough ball on cookie sheet -- and this is important -- FLATTEN as much as you can until it's around 1/4 of an inch in thickness. Repeat until you have filled your cookie sheet.
- Bake each batch 15-18 minutes or until edge of cookies are dark golden brown and hard to the touch
- You should get two batches of around 10 cookies each -- repeat process for the second batch!
- Cool on a wire rack and keep in an airtight container (preferably tin) for 2-3 days
These actually stayed good for about 3-4 days but then I froze the rest to be safe.
Not that they will really last that long, let's be real.
I was inspired to make these cookies after I did this review. Because, honestly, I had never had a snickerdoodle before. AND THEY WERE SO DAMN GOOOOODDDDDDD!
I am a sucker for cinnamon. I used to hate the stuff from like...age 5-22 for some odd reason. Then I *thankfully* rediscovered it and now I put it on everything! Oats! Yogurt! Coffee! Tea! And now... cookies ;)
These giant cookies are now a must have in my repertoire. I have made them about a million times. Both with and without eggs if that's your preference. I did try chia eggs but they were REALLY gelatinous and weirded me out :(
It's officially Fall according to the calendar but the weather has actually been, shockingly, pretty nice here in Ontario.
I couldn't care less, though. On with the pumpkins, on with the orange and let's put cinnamon on everything!
Please forgive the harried fashion of this post. I have so many things on the go now that every few seconds I close my eyes, press my fingers on my eyeballs and just breathe. I tell myself *just get through this day.*
Maybe in a year or two I can take a nap ;)
PLEASE MAKE THESE and let me know how you like them! Also I could realllllyyyy use some suggestions for Halloween goodies because my brain is actually toast. Gluten free toast.
Until next time.... Have a snickly-dingly day.