Maple sugar (pure, dried, granulated maple syrup), adds an extra infusion of warmth into these soft and chewy snickerdoodles. For a more traditional recipe, cane sugar can be substituted for maple sugar.
Makes: 24 cookies
Free of: gluten and all top allergens
- 1 cup (250 mL) sorghum flour
- 3/4 cup (175 mL) chickpea/garbanzo bean flour
- 1/2 cup (60 mL) tapioca starch
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup (120 mL) maple sugar, divided
- 1/2 cup (120 mL) maple syrup
- 1/2 cup (120 mL) coconut oil*, melted
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
- Preheat oven to 350° F and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flours, starch, baking powder, baking soda, xanthan gum and salt.
- In a medium bowl, whisk together 1/4 cup maple sugar, maple syrup, oil and vanilla. Add to dry ingredients and stir until the batter is completely smooth and fairly thick. Refrigerate 10 minutes.
- Combine 1/4 cup maple sugar and cinnamon in a small bowl. Scoop dough by the heaping tablespoon, roll into balls and gently toss in the cinnamon maple sugar to coat. Place dough balls about 1 1/2 inches apart on the prepared baking sheets and flatten slightly.
- Bake 10-12 minutes, or until barley browned around the edges and longer shiny on top. They should look a bit underdone. Cool 10 minutes, then remove to a wire rack to cool completely.
*A Note on Coconut
Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
Recipe and photo by Hannah Kaminsky. Visit her online at Bittersweetblog.com.
Recipe first published in Allergic Living magazine.