Gluten Free and Vegan Mexican Chocolate Snickerdoodles

06_05_2015_01

It’s been a long while since I baked anything because our oven is so totally unreliable and I’ve wasted a lot of good ingredients attempting to bake things. These are from a while back but I didn’t share them for some reason… they are seriously tasty so I’m sharing them now and dreaming about the day we get a new oven.

06_05_2015_04As with many of my previous cookie baking endeavors, this recipe comes from The Post Punk Kitchen but I’ve adapted it to be gluten free. Follow the recipe as Isa lays it out on her blog but in place of the 1-3/4 cups flour I used this blend:

Gluten Free Blend

1/2 cup sorghum flour (a heavy, sweet flour good for cookies and cakes)
1/2 cup tapioca starch (a bland starch used to thicken)
3/4 cup white rice flour (a fairly bland, inexpensive flour)
2 tsp xanthan gum (to bind it all together)

As I have mentioned in my previous posts about adapting cookies to be gluten free, the dough is not the same consistency as you would expect from cookie dough, it’s much softer and goopier. If the measurements above leave you with a dough that is way too mushy to be workable, add another 1/4 cup of sorghum flour to the mix. Check out my post on vegan cookie sandwiches where I first used this blend of GF flours for more details/rambling.

06_05_2015_03After blending the dough I rolled them completely in the sugar and cinnamon blend before placing them on a parchment lined cookie sheet.

06_05_2015_05 06_05_2015_02It’s seriously hard to not eat these all in one sitting!! ❀

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