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CINNAMON SNICKERDOODLES sunflower oil sugar non-dairy milk vanilla flour flour baking soda salt cinnamon mixed CHOCOLATE SNICKERDOODLES sunflower oil sugar non-dairy milk vanilla chocolate flour cocoa baking powder salt sugar GINGER SNICKERDOODLES sunflower oil sugar molasses non-dairy milk vanilla flour baking soda powdered ginger ground nutmeg salt cinnamon mixed
Viewed: 29 - Published at: 8 years agoIngredients
- FOR THE CINNAMON SNICKERDOODLES:
- 1/2 cups Expeller Pressed Sunflower Oil
- 1 cup Unrefined Sugar
- 1/4 cups Maple Syrup
- 3 Tablespoons Non Dairy Milk (I Use Rice Milk)
- 2 teaspoons Vanilla Extract
- 1-2/3 cup Unbleached White Flour
- 1/3 cups Unbleached Cake Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 1 Tablespoon Cinnamon Mixed With 2 Tablespoons Sugar For Dipping
- FOR THE CHOCOLATE SNICKERDOODLES:
- 1/2 cups Expeller Pressed Sunflower Oil
- 1 cup Unrefined Sugar
- 1/4 cups Maple Syrup
- 3 Tablespoons Non Dairy Milk (I Use Rice Milk)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Chocolate Extract
- 1-2/3 cup Unbleached White Flour
- 1/2 cups Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoons Salt
- 2 Tablespoons Sugar For Dipping
- FOR THE GINGER SNICKERDOODLES:
- 1/2 cups Expeller Pressed Sunflower Oil
- 3/4 cups Unrefined Sugar
- 1/3 cups Molasses
- 3 Tablespoons Non Dairy Milk (I Use Rice Milk)
- 1/2 teaspoons Vanilla Extract
- 1-3/4 cup Unbleached White Flour
- 1/2 teaspoons Baking Soda
- 3 teaspoons Powdered Ginger
- 1/2 teaspoons Ground Nutmeg
- 1/2 teaspoons Salt
- 1 Tablespoon Cinnamon Mixed With 2 Tablespoons Sugar For Dipping
Method
- For the cinnamon snickerdoodles:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the oil, sugar, maple syrup, rice milk and vanilla.
- Sift together the flours, baking soda and salt. Mix the dry ingredients into the wet ones until everything is well blended.
- Using a 1 1/2" scoop, form round balls of dough (about walnut size). Press the dough into the cinnamon sugar mixture, flattening it into a 1/2" disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread.
- Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.
- For the chocolate snickerdoodles:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the oil, sugar, maple syrup, rice milk and extracts.
- Sift together the flour, cocoa, baking soda and salt. Mix the dry ingredients into the wet ones until everything is well blended.
- Using a 1 1/2" scoop, form round balls of dough (about walnut size). Press the dough into the sugar, flattening it into a 1/2" disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread.
- Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.
- For the ginger snickerdoodles:
- Preheat your oven to 350°F.
- In a large bowl, whisk together the oil, sugar, molasses, rice milk and vanilla.
- Sift together the flour, baking soda, ginger, nutmeg and salt. Mix the dry ingredients into the wet ones until everything is well blended.
- Using a 1 1/2" scoop, form round balls of dough (about walnut size). Press the dough into the cinnamon sugar, flattening it into a 1/2" disc. Put the cookies on a cookie sheet sugar side up, leaving a few inches between the cookies; they will spread.
- Bake for 11 minutes. Allow to cool for 3 to 4 minutes before removing them from the pan.
