Snickerdoodles have been a trying cookie for me to make and be satisfied with. I feel they either turn out too dry and or like a bland coffee cake that needs frosting. However, today is different. These things I am struggling not to eat the whole pan of, these things!, are my favorite snickerdoodle I have ever tasted. And I just ate lunch beforehand, so that’s not the hunger talking.
I initially started taking photos of this cookie making process because I wanted to share with you how to bake with aquafaba. “Aquafaba” you might ask? I don’t know which nerd decided to name the cooking liquid of beans/legumes, but someone did and that’s what we call it in a modern food world.
Let’s forget its somewhat confusing name: it’s amazing as a perfect egg replacer. You can even make meringue with it! To get aquafaba you don’t need to go to a specialty store, shoot, you don’t even need to go to a health store. Just strain out the liquid of a can of garbanzo beans or any beans. You can also use the liquid of beans you cooked up from scratch if you’re a food purist and have more free time than 99% of most humans.
Alright, so within the time of starting to type these past few paragraphs and I have now eaten 5 cookies (they’re small?) so my writing might be getting more s l u g g i s h.
But these cookies aren’t too heavy, in fact, they’re not heavy at all. They’re vegan because of replacing egg with aquafaba (which makes them more moist than eggs, really!) and replacing butter with coconut oil. I used coconut sugar which is low glycemic and gives a nice maple flavor. What’s more, I used only teff and sorghum flours which are both unrefined and full of protein. Cinnamon is also good for you, soooooo shoot, I guess it’s good I just ate 5 cookies. More please?
Enjoy these things, they’re actually my favorite cookies I’ve made in a long time. But don’t tell that to my other recent cookie posts. Their feelings might get hurt.
teff snickerdoodle cookies (vegan & GF)
|Serves||about 15 small cookies|
|Prep time||15 minutes|
|Cook time||10 minutes|
|Total time||25 minutes|
|Dietary||Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Dessert, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1/2 cup aquafaba (the cooking liquid from beans, I used garbanzo)
- 1 teaspoon pure vanilla extract
- 3/4 cups teff flour
- 1/4 cup sorghum flour
- 1/8 cup arrowroot starch
- 1 teaspoon baking powder (make sure it's gluten-free)
- 3/4 teaspoons ground cinnamon + more for dusting on top cookies before baking
- a pinch sea salt
|Step 1||If your coconut oil is not already liquid because it's cold where you are, melt it over a bain mairie. Pre-heat oven to 365 degrees F and line a baking sheet with parchment paper or a silpat.|
|Step 2||Combine melted coconut oil, coconut sugar, and vanilla in a large mixing bowl. Add aquafaba and combine until homogenous. Set aside.|
|Step 3||Mix together all dry ingredients in a medium mixing bowl with a whisk. Dump dry ingredients into wet and mix together with a spoon until combined. Scrape down the edges with a spatula and place in the fridge for at least 20 minutes or the freezer for about 5 minutes to harden up the coconut oil so you can physically roll the dough into balls.|
|Step 4||Once dough has hardened up, remove and roll balls that are about 1" in diameter and place a few inches apart on your prepared baking sheet. Sprinkle the top of each cookie with a few shakes of cinnamon. Bake for 10-12 minutes, or until the top is crispy and the edges are dark brown but the inside is not dried out.|
|Step 5||Try not to eat them all in one sitting. I may or may have not taken my own advice.|