Gluten, dairy and egg-free Snickerdoodles

From The Healthy Gluten-free Life.

Makes 24 cookies.


1 cup brown-rice flour
½ cup sorghum flour
½ cup potato starch
¾ cup tapioca starch
1 tsp xanthan gum
1 tsp baking soda
2 tsp cream of tartare
½ tsp sea salt
1 cup non-dairy butter*
1 cup evaporated cane juice
1 tsp flax meal, mix with 2 tbsp hot water
3 tbsp unsweeten applesauce
topping 2 tbsp evaporated cane juice plus 1 tbsp cinnamon

1. Wisk dry ingredients together.

2. In large bowl, cream butter and sugar.

3. Add flax meal mixture and applesauce, mix until combined.

4. Fold in dry ingredients ½ cup at a time until fully incorporated. If the dough is too dry, add small amounts of water gradually unti it ressembles cookie dough.

5. Chill dough for one hour in refrigerator.

6. Roll dough into balls, roll in topping, then press down to flatten slightly, and place on parchment-lined cookie sheet.

7. Bake at 350° for 11-12 minutes or until edges begin to brown, do not overbake.

8. Cool on wire rack.

* Earth Balance Vegan Buttery Sticks.