Friday, March 31, 2017

Snickerdoodle Cookies

My kids have been loving these Enjoy Life cookies the past few months- I think because I love to bake so many GF treats that their version of a 'treat' is actually something coming from a crinkle wrapper or box. Which I guess I understand- and these cookies are some of the best out there for allergy-free treats. But even still I thought maybe if me and the kids tried to make our own version of the 'snikerdoodle cookie' that maybe we could like that one too and not have the begging for boxed treats every time we go to the store together. I know- that is a pretty tall expectation- but I thought we could at least give it a try.
They turned out pretty good...very simple ingredients and flavors, but still a yummy treat or easy take-along goody for travels and snack times. Our homemade cookies were much more crispy and crunchy with a cinnamon coated crunch than the soft boxed version. So it was a bit different but still loved by all. They almost reminded me of cinnamon coated graham crackers- the ones that you would want to dip in your kid-sized milk cup or as an adult maybe a nice cup of tea. The pictures of these cookies may not be that appealing, but don't let that stop you if you get the urge for some cinnamon sugar crunch goodness. Happy baking and ENJOY! Much love, xoxo
Snickerdoodle Cookie Recipe
{gluten, dairy, nut, soy, seed, egg and refined-sugars-free}
1 cup of finely ground GF certified oat flour or buckwheat flour
(or if you prefer you could use a mix of both above flours)
1/3 cup of white rice flour
1/3 cup of tapioca flour
1/3 cup of potato starch
1/3 cup of coconut palm sugar
1 ts. of baking soda
1/2 ts. of sea salt
1/4 ts. of baking powder
1/4 cup of pure maple syrup
1/4 cup of unsweetened applesauce
1/2 cup of softened coconut oil

In a small blender mix 1/4 cup of each coconut sugar, tapioca starch, and ground cinnamon. This will make a cinnamon sugar powder to roll each cookie in.

In a medium mixing bowl, mix all of the dry ingreidnets, and then add in the wet and mix together well. It should be a slightly sticky dough and then you take a TB sized ball and roll it out and then roll it in the cinnamon sugar powder. Then place the cookie balls on the cookie baking sheet and press down with your palm or with the bottom of a glass jar or cup. This recipe will make about 2 dozen TB sized cookies. Bake in a 350 degree oven for 12-14 minutes depending on your oven and desired cookie crunch. Pull from oven and let cool for 15-20 minutes to avoid cookie crumbling while still super hot. Store in container or cookie jar on the counter and ENJOY!
I love how sometimes loving certain store-bought-goodies bring out your own cooking and baking creations. That is what these cookies were for us in our kitchen and hope that you give then a whirl or do some kitchen experimenting on your own. Much love and happy baking as always, xoxo

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