Tuesday, November 18, 2008

Snickerdoodle Cookies

Here's my favorite, tried-and-true, Snickerdoodle cookie recipe. It isn't crumbly at all
and no one could tell they were 'gluten free'. I hope you enjoy them as much as we do!

1/2 cup vegetable oil (or vegan margarine)
3/4 cup sugar
substitute for 1 egg (EnerG egg replacer)
1 tsp vanilla flavoring
1/2 cup potato starch
3/4 cup plus 2 Tbsp cornstarch
1/4 tsp baking soda
1 tsp baking powder
1 tsp xanthan gum*
1/2 tsp salt
2 Tbsp water


2 Tbsp sugar and
1/2 tsp cinnamon

1. Preheat oven to 350 F.

2. In a large bowl, cream together oil and sugar. Add egg
substitute and vanilla flavoring. Mix well.

3. Add potato starch, cornstarch, baking soda, baking powder, xanthan gum, salt,
and water. Mix well to eliminate any lumps. Dough will be sticky.

4. Lightly oil hands or spray them with nonstick spray to better handle dough.
Shape into small balls, using a slightly rounded teaspoonful of dough for
each cookie. Roll in sugar/cinnamon mixture.

5. Place on lightly greased baking sheet and press each ball to an even
thickness of about 1/3" and press to about 1/2".

6. Bake for 10 to 12 minutes. DO NOT OVERBAKE! These will be pale in color. A
single cookie should be removed at the shortest baking time to test for
doneness. Browning is not a good indicator for these cookies.

Makes 3 dozen.

*You may omit the xanthan gum if you use all-purpose flour instead of potato starch.
Also, you can replace the EnerG with a farm-fresh egg if you choose.

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