Wednesday, August 8, 2012

Snickerdoodle Cookies - Allergy friendly

Gluten Free, Dairy Free, Soy Free, Egg Free, Corn Free

1 T. ground flax in 3 T. boiling water (equals one large egg)
3 T. canola oil (or 1/4 c. butter or shortening)
1/4 c. pureed beans (or 3 T. oil or 1/4 c. butter or shortening)
3/4 c. + 1 T. sugar
3 T. vanilla sugar (or use 3/4 t. vanilla extract and 3 T. sugar)
1/2 c. oat flour
1/2 c. brown rice flour
1/2 c. white rice flour
1/4 t. salt
1 t. baking soda
1/2 t. cream of tartar

     Preheat oven to 350 degrees. Mix flax and boiling water, set aside for 5-10 minutes.  Mix oil, beans, and sugar. Add flax mixture.  Mix dry ingredients.  Add wet and dry ingredients. 
     Drop by tablespoon size into ¼ c. cinnamon and sugar mixture and coat well. Place on cookie sheet 1” apart.
      Cook at 350┬║  for  10 min= soft, won’t look done, let cool and will be gooey; or cook 12 min = crispy.   Let sit on sheet 1 minute then move to rack or towel to cool.      
                                         Serves  32 (1T.) ,   20 min-prep,  10-12  min-cook per pan, total time 50 minutes

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