Food Encounters

 Snickerdoodle Cookies 
{Vegan & Gluten Free}

1 cup Smart Balance Light
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon Energy Egg Replacer
1 tablespoon water
1 tablespoon apple sauce
1 1/4 cups tapioca flour
1 3/4 cups brown rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon


Preheat oven to 350°F. Mix vegan butter, 1 1/2 cups sugar, apple sauce, and the egg replacer concoction thoroughly in a large bowl.

Combine flours, baking powder, xanthan gum, baking powder and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.

Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.

Scoop 1 inch balls of dough into the sugar and cinnamon mixture. A small dough scoop helps a lot with this part since the dough will be sticky and on the softer side. Coat by gently rolling balls of dough in the sugar mixture.

Place on chilled ungreased cookie sheet and bake 15 minutes.

Remove pan immediately and enjoy this delicious gluten free and vegan delight!

Mia Inge of Against the Grain Bakery is supplying our gluten free and vegan friends with many tasty treats. Follow her on the Against the Grain Bakery Facebook page to see what’s hot out of the oven.

Twitter: @AgainstGrainLLC

*Pink flower fabric provided by Fabrika Fine Fabrics

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