I’ve now eaten three of these cookies thinking it will help inspire this post. Honestly, that’s me rationalizing eating three cookies.

Lately, when I find a “must make” recipe I immediately think, how can I make this gluten-free? I’m not as concerned about it being vegan, I can still eat eggs, it’s just the gluten & dairy I have to avoid. When I came across this recipe and saw, “flax egg“. Excuse me? How does that work? So I tried it and whatever the science is, it worked. Depending on your preference (or allergies), you have three options with this recipe, 1. gluten-free flour; 2. whole wheat pastry flour; OR 3. all purpose flour.

These cookies are nice and light with the perfect amount of cinnamon and sugar. They’re also incredibly easy to make and SO freakin’ good! I made these crispy, but if you want them softer, just decrease the cooking time.

I stashed a small ziplock full of these cookies in the freezer, which we pull out shortly after dinner and the smiles on our faces – you’d think we were kids in a candy shop. Anyone else like frozen cookies? I might actually like frozen cookies better… maybe. Am I alone on this one? Anyone?

Alright, I’m ready for Summer. Apparently someone got my message because it’s suppose to be in the 70′s today. Just in time for me to take off to Seattle  – not until Thursday though.

I decided that these crispy cookies needed a companion, ice cream. My husband likes the real deal, vanilla bean ice cream. I go with the coconut milk creamy vanilla. We’re both happy campers.

Another idea, crumble a cookie or two up and mix into your ice cream. Mmm…

{Created & Photographed by With Style and Grace}

{Vegan/Gluten-free} Snickerdoodle Recipe

Print this Recipe

{Recipe adapted by Oh She Glows}

Ingredients

• 1 cup gluten-free flour mixture – I used Pamela’s. If you don’t want to make them gluten- free, you may use whole wheat pastry flour or all-purpose flour
• 1/3 cup + 1 tablespoon sugar
• 1/4 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon of cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 flax egg (1/2 tbsp ground flax + 1.5 tbsp warm water)
• 1/4 cup Earth Balance (vegan option) or butter (non-vegan option)
• Cinnamon sugar for rolling: 1 tbsp sugar + 1 tsp cinnamon, mixed together

Directions

First, prepare the the flax egg (1/2 tbsp ground flax + 1.5 tbsp warm water) and set aside. In a medium sized bowl cream together the sugar, Earth Balance, and vanilla until well combined. Add in flax egg and beat for about 1 minute.

In another bowl, whisk together the cream of tartar, baking soda, flour, and cinnamon. Slowly add the dry mixture to the wet mixture, mix until combined. Use your hands to knead together the dough. Shape the dough into a ball and wrap it in plastic wrap. Place in the fridge for 1 hour.

Preheat oven to 375 degrees. Lay Parchment paper over your baking sheet. Roll 1 to 2 tablespoons of dough into a ball. Roll the ball in cinnamon sugar mixture, press the ball with a fork to flatten slightly. Repeat until you’ve gone through the cookie dough.

Bake for 10-12 minutes. For chewy cookies, bake for 10 minutes; crispy cookies, bake for 12 minutes.

Cool for about 10 minutes. Enjoy!

We put the leftover cookies in the freezer – delicious!

Be Sociable, Share!

•