Wannabe Snickerdoodle Cookies (Vegan & Gluten Free)
Author: Cradle Rocking Mama (Carrie Summers)
Recipe type: dessert, Christmas cookies
Serves: 20 cookies
- 1 small banana
- ½ c. sunbutter
- ½ c. milk (we used cashew milk)
- 2 tsp. vanilla
- ⅔ c. sorghum flour
- ⅔ c. rice flour (I plan to use almond for my next attempt)
- 1 tsp. baking powder
- 1 tsp. arrowroot starch
- For the coating:
- ⅓ c. sugar
- 2 tsp. cinnamon
- (For my next attempt:
- ¼ c. maple syrup
- 1½ tsp. cinnamon
- The added liquid will probably mean a slight increase in flour quantity, as well.)
- Set your oven to 350 degrees.
- In a bowl, mash the banana completely.
- To the banana add all the liquid ingredients: sunbutter, milk and vanilla. (And maple syrup if attempting my planned tweaks.)
- In another bowl, mix your dry ingredients together: the flours, baking powder, and starch (and cinnamon if doing the tweaks).
- Pour the dry ingredients into the wet ingredients, stirring until cookie dough forms.
- In a small bowl, mix the cinnamon and sugar until well combined.
- Using spoons, scoop out small portions of cookie dough and roll into approximately 2 inch sized balls.
- Roll the balls of dough into the cinnamon sugar mix, coating completely.
- Place each cookie on a parchment lined cookie sheet.
- Use your fingers to gently press the cookies into a slightly less rounded shape; dust tops with sugar if so desired.
- Bake for 12-14 minutes at 350 degrees.
- Enjoy your healthier version of a wannabe snickerdoodle cookie!
Recipe by at https://cradlerockingmama.com/wannabe-snickerdoodle-cookies-vegan-gluten-free/
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