“AHHHHHH YES YES YES I DID IT! GUYS I DID IT!”
That was my reaction, a couple hours ago in my dorm, after I took the first bite of this cookie. My roommates just observed as I ran through our apartment, up and down the halls, way too excited about this cookie.
To be honest, I’ve never really gotten too excited about snickerdoodles before. But then again, I never really got this excited about anything until Cal Poly absolutely changed my life and my outlook and made everything feel like such a blessing. (I love it here – can you tell?)
About a month ago, a snickerdoodle from Bliss Wholesome Café, a vegan restaurant in downtown SLO, changed my life. My friend Claire broke off a piece of the one she ordered (which was the size of my face) and practically shoved it down my throat, insisting it was the best cookie I’d ever have.
It was. It was quite a life-changing (vegan and gluten-free) snickerdoodle, which I’m now addicted to.
Vegan and gluten-free anything is rarely life-changing. Long story short – Bliss Wholesome Café makes awesome cookies and ever since I tried one, I’ve been on a non-stop, all-out, cookie-baking mission to whip up my own mouth-watering, mind-blowing, life-changing snickerdoodle.
And guess what? I FINALLY DID IT. (Mine aren’t vegan, but they are gluten-free.)
This wasn’t my first try, ‘cause I’m not perfect. But hey, where’s the fun in cooking when you get it right the first time? I tried using garbanzo bean flour, which is what they employees at Bliss said they used to make theirs, and they were flat (and burnt, which was my fault). I tried coconut flour, and they tasted like little clouds of pure sugar…
…I tried brown rice flour, and voila. And they were warm, and moist, and chewy, and crunchy, and they rocked my world. So I screamed.
And ate like ten of them.
‘twas a good day with good snickerdoodles.
Makes about 15 large cookies
For the cookies:
1 ¼ cup brown rice flour
1/4 cup coconut oil, melted*
1/4 applesauce (unsweetened)*
1/3 cup agave
½ cup turbinado sugar
½ tsp baking powder
¼ tsp xanthan gum
½ tsp cinnamon
¼ tsp sea salt
1 flax egg
For the outer crust:
¼ cup turbinado sugar
1 tsp cinnamon
1. In a large bowl, combine the flour, xanthan gum, baking powder, cinnamon and sea salt. Set aside.
2. Whisk the flax egg, sugar, coconut oil, and applesauce in a bowl until creamy and light. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined.
3. Refrigerate 30-60 minutes. Stir together the cinnamon and sugar for the crust in a bowl and set aside.
4. Preheat the oven to 375 degrees. Scoop out the dough into golf ball-size portions and roll in the cinnamon sugar mixture. Place them on a baking sheet and bake for 12-14 minutes, or until they look brown and don’t deflate when you touch them.
5. Let them cool, and then devour them. But savor every bite. And then eat another one.
*I like to use applesauce and coconut oil because I find that using all oil makes for a heavy, crunchy cookies, while using all applesauce makes for a crumbly, obviously "healthy" one. I've found a happy-medium here :)