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Pumpkin Snickerdoodle Cookies: Gluten Free, Dairy Free, Vegan

11:59 PM



They say it's supposed to snow tonight. I say no, definitely not allowed—there will be no snow, no sleet, no frost, no 25˚ nights, none of this winter stuff until after Thanksgiving. No peppermint or Christmas trees either, people. The leaves are still falling; it's still the season for apple cobbler and pumpkin pie and cinnamon and nutmeg and squashes.



Tanya's been very busy with work holiday-prepping (Thanksgiving is a big deal for a bakery, as you'd imagine) and with the children's theater she volunteers for, so I've been subsisting on frozen soups from the freezer and lentil chips and these amazing cookies for the past week. It's more than enough—these cookies are really all I'd ever need. We adapted the recipe from the wonderful Vegan Heartland.



Ingredients:

2 1/4 gluten-free all purpose baking flour
(or 1 1/4 cups rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch)
1 tsp. xanthan gum (omit if your flour blend contains it)
3/4 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. all spice
1/4 tsp. salt
1/2 cup dairy-free butter alternative
1/2 cup sugar
1/4 cup brown sugar
1/3 cup pumpkin
2 tbsp. applesauce
1 tsp. vanilla

1. Sift Your Dry
In a medium bowl, sift together your flours, baking powder, cinnamon, nutmeg, ginger, all spice and salt. Set it aside.

2. Mix Your Wet
In a large bowl, cream together your butter alternative, sugar, brown sugar, pumpkin, applesauce and vanilla. Incorporate your dry mixture, beating it well until it forms a dough.

3. Chill, Cut, Bake
Make your dough into a ball and cover it with plastic wrap. Chill it for at least one hour. Preheat your oven to 350˚F, then roll the chilled dough out onto a floured (with GF flour!) surface until it's about one inch thick. Use a round cookie cutter (or the top of a glass—be creative!) to cut medium-sized circles between 3 and 4 inches in diameter. Place them on a baking sheet lined with parchment and sprinkle cinnamon and sugar over the top. Bake your cookies for 10–12 minutes or until they turn a light golden brown.






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