Zutaten für Dairy Free Wheat Free Egg Free Snickerdoodles
- Dairy Free Margarine
- ¾ cup granulated sugar (plus ½ cup for cinnamon sugar coating)
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Baking Soda
- Vinegar
- Water
- Rice Flour
- Soy Flour
- 2 tablespoons ground cinnamon
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Zubereitung von Dairy Free Wheat Free Egg Free Snickerdoodles
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) vegan margarine and ¾ cup granulated sugar until light and fluffy.
- Add ¼ cup egg substitute (flaxseed egg or other preferred substitute) and 1 teaspoon vanilla extract. Mix well.
- In a separate bowl, whisk together 1 ½ cups gluten-free all-purpose flour blend, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a shallow dish, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon. This is your cinnamon-sugar coating.
- Roll rounded tablespoons (approximately ½ tablespoon) of dough into balls.
- Roll each dough ball in the cinnamon-sugar mixture until thoroughly coated.
- Place the coated dough balls onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
0g
Carbs
4g
