Alisa Fleming ~ My family is dotted about geographically, so we aren’t always together at the holidays. To fill the void, my husband and I have created some of our own holiday traditions. One, for me, is cookie baking (his is cookie eating, naturally). Though most baking is done in the weeks prior to gift to friends and family, Christmas Eve and Christmas Day are my times to relax in the kitchen … no one to email, no posts to write, all the stores are closed, errands can’t be run … the perfect moments for some low-pressure experimental baking combined with some Christmas cheer.
This year, I will be working on making the scrumptious, seasonal gluten-free snickerdoodles recipe below both egg-free and vegan. Gluten-free vegan cookies are actually not very difficult, but up that a notch to grain-free and Houston, we have a problem. True, almond flour works pretty well, but my husband won’t touch almonds (and neither can many of you nut-free foodies), so coconut flour it is. Coconut flour actually offers a wonderful texture and a lightly sweet flavor that lends itself perfectly to gluten-free snickerdoodles. But, it has zero binding power. Most coconut flour recipes use loads of eggs (yes, the one below uses quite a few) to add both liquid (coconut flour soaks it up!) and baking “glue.”
Those of you who can eat eggs will likely love this recipe. The original base recipe is from JamieOliver.com, but I adapted it to be dairy-free, changed the sugars up a bit, and expanded on the directions. As is, this is a slightly cakey cookie (but with a rather addictive texture) that is just sweet enough – a nice step back from the sugar-rich holiday season.
I decided to use some coconut sugar to add depth to the flavor of these gluten-free snickerdoodles. If you prefer a refined sugar-free cookie, then I think you will really like my Grain-Free Coconut Crazy Cookies recipe in Dairy-Free & Gluten-Free: A Whole Food Cookbook.