Tag Archives: Cookie

Paleo and Vegan Snickerdoodles

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As I mentioned in my Wednesday post, I did a lot of baking this past weekend. In case you missed it, I posted a Bacon, Egg, and Cheese Biscuffin recipe that is really easy to make and fantastic for heating up in the mornings for a quick breakfast.

Bacon, Egg, and Cheese Biscuffin (Grain-Free)

I also made a huge loaf of gluten-free banana bread. In the microwave. No eggs, no gluten, sweetened with honey or maple syrup… Even I’m surprised by how amazing it turned out. I made it on a whim Sunday afternoon before I returned to school and as the oven was already being used to cook my food for the week, I “had” to resort to my second favorite cooking machine. Okay, so the oven and microwave are probably tied for first. They both have their perks (oven-cooked food tastes better and the microwave is lightning fast).

Microwave Banana Bread

But you’ll have to wait for the banana bread until next week. Today I’m sharing an equally amazing recipe for snickerdoodles. Again, I took a big gamble in making these. The recipe was inspired/adapted in part from How Sweet It Is. I wasn’t really feeling up to going to my brother’s basketball game on Friday night (Actually I haven’t been for the past few weeks, but that is a story for another day/health update 🙁 ). Instead my brother, who usually goes to a friend’s house after his games, asked me to make him something to take. After much debate we finally agreed on snickerdoodles.

I turned to How Sweet It Is for the recipe and they turned out wonderful. One note if you make her version- take them out of the oven even if they don’t look done. They will harden up a lot and then they will be difficult to eat. No one likes cookies that scrape the roof of your mouth raw. If you do make the same mistake I do though, never fear because a quick pop in the microwave for 15-20 seconds and they are soft again. See? Microwaves ARE amazing.

After making the cookies; however, I realized that my parents would be wanting some too, and let’s just say that I feel better about giving white sugar and flour to my basketball-playing brother than my middle-aged health conscious parents.

So I revamped the original recipe making it completely unrecognizable but still insanely delicious. No need to thank me. 😉

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Paleo and Vegan Snickerdoodles

Grain/Gluten/Wheat-Free, Dairy-Free, Egg-Free, Vegan, Nut-Free Option, Paleo-Friendly

Makes 10-12 small cookies

Ingredients:

  • 1/4 cup ground flaxseed + 1/4 cup water*
  • 1/4 cup coconut oil, melted*
  • 1/2 cup honey* (use maple syrup to make this vegan)
  • 1/3 cup coconut flour
  • 2/3 cup tapioca flour*
  • 2/3 cup almond flour*
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 3-4 tbsp granulated sweetener*
  • 1 tbsp cinnamon

Directions:

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. Combine the flaxseed and water in a small bowl. Let sit for about 5 minutes to thicken.
  3. Now mix together all of your wet ingredients (including the flax gel) in either a medium-sized bowl or a food processor. Then add your dry ingredients up to the sea salt and mix well. I used a food processor to mix all of the dough together so this was very quick, but mixing by hand will work just fine.
  4. In a separate bowl combine the 3-4 tbsp of granulated sweetener and cinnamon.
  5. After making the cinnamon topping, use a spoon to scoop out the previously made dough and use your hands to form small (approximately 1-1.5 inch wide) balls. The dough will be a little sticky so roll lightly to prevent your hands from becoming too messy. (If the dough seems way too wet you can add some additional flour to thicken it up, refrigerate for an hour to make it easier to handle, or coat your hands in melted coconut oil to prevent sticking).
  6. Take your dough balls and roll them in the cinnamon topping until completely covered. Space them out on the baking sheet. Then using your fingers press down on the dough balls to flatten the slightly.
  7. Bake for about 15 minutes or until they start to turn a light golden brown and are somewhat firm to the touch. Remove from the oven and place the cookies on a wire rack to cool. Enjoy!

*Substitution notes:

Ground chia seeds would probably work in place of the ground flaxseed. Two eggs could probably be used in place of the flax mixture. Butter/ghee would also be a delicious substitute for the coconut oil if you eat dairy. To ensure that these are vegan, use maple syrup in place of the honey. You could also use a granulated sweetener instead but you would need to add some moisture in the form of water or perhaps a nondairy milk. Adjust the flour as needed to compensate for the ingredient changes. Tapicoa flour and arrowroot flour are usually interchangeable in recipes from comments that I have seen from other bloggers. To make these nut-free use sunflower seed or pumpkin seed flour in place of the almond flour. I used granulated monkfruit for the cinnamon topping, but coconut sugar, granulated stevia or even date sugar would probably work too. I have only tried the recipe as stated above and these substitutions are just suggestions and I cannot guarantee the results if you make changes. Let me know in the comments if you make any alterations and how they turn out!

Grain-Free and Vegan Snickerdoodles

Oh, and for those of you who love microwave baking as much as me, I also experimented in cooking one of these in the microwave. You’ll have to adjust the time to best fit your microwave power and size, but 50 seconds was just about perfect in mine. Place one of the dough balls on a plate covered in parchment paper, flatten with your fingers, then cook for 40 seconds (add 10 second intervals afterwards until done). Like with How Sweet Eat It Is’s original recipe, you’ll want to take these babies out when they are still pretty soft. Let them cool and they will get a little more sturdy. The first turned a dark brown in the center because I cooked it until it felt done 😯 . Learn from my mistakes!

Somehow I ended up talking more about microwaves today than I did about the recipe itself, which is baked in an oven. Oh well. I’ll just pull the “It’s almost Friday” or “my brain is a burnt marshmallow” cards. What’s that you say? I can only use them once in a lifetime? Bull. I can’t tell you how many times I was sent to jail or took a ride on the Reading Railroad in Monopoly when I was younger. Those cards came up FAR too often. I deserve this.

So yes… railroads, microwaves, marshmallow brains… um… Friday?!

Oh right. Happy Friday everyone!

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Questions for you:

What is your favorite kind of cookie? Mine are sugar cookies (made like snickerdoodles but without the cinnamon in the sugar topping. Sooooo good!).

Who is your go-to dessert blogger? I don’t really have a favorite. I just look up whoever!

How do you prevent your cookies from sticking? Oil/Spray? Parchment paper? Nonstick sheets? Silicon mats?

Grain-Free, Vegan Carob Chunk Cookie Bars

It has been over a week since I posted my last recipe, and quite a while since I posted a full-blown recipe that was not a pancake.

It has been even longer since I posted an allergy friendly recipe!

Last weekend I had quite a bit of time free to myself and instead of lounging around with my laptop I decided to bake instead.

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Grain-Free, Vegan Carob Chunk Cookie Bars

Wheat/Gluten/Wheat-Free, Dairy/Egg-Free, Nut-Free Option, Peanut-Free, Refined Sugar-Free, Paleo

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup carob powder
  • 1/4 cup ground flaxseed + 1/4 cup water
  • 1/2-1 ripe banana, mashed
  • 2-6 tbsp honey (replace with maple syrup to make vegan)
  • 1/4 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 1/4 cup almond flour (any other nut flour or seed flour will work)
  • 1/3 cup coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda

Directions: 

  1. Preheat oven to 350 degrees.
  2. Mix together the coconut oil and carob powder until well combined. Pour the carob sauce into a small loaf pan or large rimmed lid. Place in the freezer until solid (around 15 minutes for me).
  3. Combine ground flaxseed and water in a small microwave-safe bowl. Heat the flaxseed mixture in the microwave for approximately 2 minutes or until the water is all absorbed.
  4. Add the mashed banana, honey, coconut oil and vanilla extract to the flaxseed mixture. Stir until smooth.
  5. In a separate bowl mix all of the dry ingredients together. Then mix in the wet ingredients. Combine well.
  6. Take the carob out of the freezer and break into small chunks. Mix about 1/3 of the chunks into the cookie dough.
  7. Grease an 8×8 or 9×9 square baking pan with coconut oil and further line with parchment paper to prevent sticking. Evenly spread out the cookie dough in the pan. Top with another 1/3 of the carob chunks.
  8.  Bake for 20-30 or until golden brown and the cookie bars bounce back to the touch. Remove from the oven and slice into 9 pieces.

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Notes:  

  • If you are able to eat eggs you could probably substitute two eggs for the flaxseed + water mixture.
  • I used only 2 tbsp of honey and 1 small banana but my parents said that they would have preferred it to be sweeter. Next time I will use 1/2 banana and 6 tbsp honey.
  • I didn’t use all of the carob chunks and had some leftovers just for snacking. Depending on the size of yours and thickness you may end up needing them all. Also, if you don’t use carob a starch-free alternative would be cocoa. This would be much more bitter however (you could try experimenting with additional honey but that would probably not hold up/freeze as well).

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Shared at Food Forager.

Being finally able to post an egg-free and dairy-free recipe makes me incredibly excited. I felt like I was kind of abandoning the whole intent of my blog being for those with food allergies. While I will continue to post non-vegan recipes, I will also try to make more of an effort to post allergy friendly recipes as well.

Thanks for all of your really nice comments and insight on my post yesterday about my gastric emptying study results. I have more doctor appointments scheduled for my week off in between the end of my full time internship and the start of school/my part-time internship. They are mostly just to check-in but as always I’m hopeful that I will walk away with something new to try out!

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Have you been baking a lot this summer or just sticking the heat-friendly, non-oven recipes?

Have you ever tried carob before? Do you prefer its sweeter taste to cocoa?

What are your plans for the weekend?