Snickerdoodles

[Guest guest]

Here's my favorite, tried-and-true, cookie recipe. It isn't crumbly

at all. . .and even non-gf friends enjoy them (and cannot believe

there is no wheat in them).

 

Snickerdoodles

(a R. Ryberg recipe/adapted)

 

1/2 cup vegan margarine or oil (I use oil)

3/4 cup sugar

1 egg substitute

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

 

Topping:

 

2 Tbsp. sugar and 1/2 tsp. cinnamon

 

Preheat oven to 350 degrees. In a large bowl, cream together

shortening (oil) and sugar. Add egg substitute (or egg) and vanilla

flavoring. Mix well. Add poato starch, cornstarch, baking soda,

baking powder, xanthan gum, salt, and water. Mix well to eliminate

any lumps. Dough will be sticky.

 

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.

 

Place on lightly greased baking sheet and press each ball to an even

thickness of about 1/3 " (I press to about 1/2 " and prefer the

product). Bake for 10 - 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

Calories: 65 per cookie

Fiber: 0 grams

Fat: 9 grams

 

ENJOY! I hope your family enjoys these as much as mine does!

LaDonna