P.S. & Co.™ SNICKERDOODLES

Our second week of baking is all about streamlining techniques and execution.  Let’s get you started to be baking like a professional – it’s easier than it sounds! 

First step: grab your kitchen scale

Second step: no more measuring cups (and save on dishes, yay!)

Third step: learn the basic procedures to work with vegan butter, “egg”, and other gluten-free flours.

Do you love Snickerdoodles? 

It’s one of those milder cookies that I don’t usually go for, but I must admit, the chewy texture gets me on board.

Here is the eighth of twelve P.S. & Co™. cookie recipes dropping this holiday season.

Yields about 20 large cookies.

 

 

INGREDIENTS

Wet ingredients

595 grams very dark maple syrup

288 grams organic cold-pressed olive oil

38 grams unsweetened vanilla extract

 

Dry ingredients

1275 grams organic almond flour

260 grams organic arrowroot flour/starch

28 grams baking soda

50 grams cinnamon

50 grams maple sugar or coconut sugar

15 grams sea salt

 

PROCEDURE

1.     Preheat oven to 350 degrees Fahrenheit and line sheet tray with parchment. 

2.     Place almond flour, arrowroot, baking powder and sea salt in food processor. Pulse to combine.

3.     Add olive oil, maple syrup, and vanilla, to the dry mixture.  Pulse until combined.

4.     Grab an ice cream scoop (doesn't matter the size, a large scoop yields a large cookie, a small scoop yields a smaller cookie. Use what you have!)

5.     I like to use a measuring cup, line the bottom with a square of parchment paper, and press each cookie scoop to about 1/4" thickness. The measuring cup makes a pretty perfect circle.

6.     Make your cinnamon sugar recipe (1:1 ratio) and sift the cinnamon sugar recipe on top of each cookie.

7.     Bake for about 7-9 minutes or until outer edges are golden brown and tops begin to show cracks.  Cookies will slightly puff as they bake.

8. Set on rack and cool to room temperature.

9. Enjoy at room temperature for a softer chew.

10. Store the remaining cookies in the fridge if consuming within 2-3 days or the freezer if you'd like to keep these for weeks. Allow the cookie to come to room temperature for best enjoyment.

The eighth recipe from our 12 days of P.S. & Co.™ Cookie recipes will hit the spot for Snickerdoodle fans.

Happy baking and drop a comment if you have questions or just to let me know how these cookies turned out for you! - Andrea