Wednesday, September 28, 2011

Snicker Snacks



This recipe was found in the book,
Enjoy Life's Cookies for Everyone!
Most new concoctions must be adapted
to our needs due to allergies.
The beauty of this one is that
it is already free of the 8 most common allergies.
Gotta love that!

Substitutions were made in the form of
flour mix, olive oil and sucanat,
 just because that's what we prefer to use.
They turned out scrumptious!
Lil' Guy even asked me to use less sugar next time.
Go figure...

Sensational Snickerdoodle Cookies
(Enjoy Life's Cookies for Everyone)

2/3 C superfine sugar (or sucanat)
1/3 C vegetable oil (or light olive oil)
2 t vanilla extract
1/2 C tapioca flour
1 C white rice flour
1/2 t cream of tartar
1/2 t baking powder
1/4 t salt
1-2 T rice milk
1/2 C white or brown sugar (opt)
1 T ground cinnamon (opt)

In food processor, add sugar, oil and vanilla. Pulse to combine. 
Add in flour, cream of tartar, powder and salt.
Pulse dough while adding rice milk.
(I added an extra tablespoon).
Process until smooth (40 seconds).
Pinch off 1-2 t of dough and roll into a ball.
Preheat oven to 350 degrees.

Combine sugar and cinnamon in small bowl.
Roll cookie balls in mixture.
Place dough balls on parchment-lined cookie sheet.
Flatten with fork if desired.
Sprinkle a bit more of the sugar-cinnamon mixture on top.
Bake 10-12 minutes or until golden.
Cool on wire rack.
Enjoy!