Not sure what kind of treat you’re in the mood for? How about a deliciously thin hybrid cookie that’s a mix between ginger snaps and snickerdoodles? Each bite is soft, chewy and bursting with cinnamon flavor. Even better, these cookies are vegan, and gluten, soy and nut-free, which means they’re a delicacy everyone can enjoy.
Makes 24 cookies
Ingredients
3/4 cup Bob’s Red Mill Brown Rice Flour
1/2 cup Bob’s Red Mill Sorghum Flour
1/2 cup Bob’s Red Mill Tapioca Flour
1/4 cup Bob’s Red Mill Potato Starch
1/2 tsp. Bob’s Red Mill Baking Powder
1/4 tsp. Bob’s Red Mill Baking Soda
1/2 tsp. Bob’s Red Mill Xanthan Gum
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup sugar
1/3 cup canola oil
1/3 cup rice milk, unsweetened
1 tsp. vanilla extract
3 Tbsp. applesauce, unsweetened
Directions
- Preheat oven to 350 degrees F.
- In large bowl, mix together brown rice flour, sorghum, tapioca flour, potato starch, baking powder, baking soda, xanthan gum, ground cinnamon, salt and sugar.
- Slowly stir in canola oil, rice milk, vanilla extract and unsweetened apple sauce. Mix until everything is fully incorporated.
- Using spoon, scoop dough and drop onto parchment-lined sheet pan at least 2” apart.
- Bake cookies for 12-15 minutes, until slightly golden brown.
