Sunday, February 1, 2015
While Abby does fine with eggs most of the time, I do worry that if she lost eggs we would be lost. I had nofu in the fridge and decided to substitute nofu for egg. It worked perfectly! The coconut oil works well in snickerdoodles, it provides that nice almost chewy texture we all love.
3/4 cup C&H organic cane sugar
1/2 cup Tropical Traditions Coconut Oil
1 1/4 cup plus 2 tablespoons All purpose Gluten-Free Flour
1/4 cup nofu
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon homemade vanilla extract
1/8 teaspoon salt(we use pink himalayan)
3 tablespoons C&H organic sugar
1 teaspoon ground ginger
1/2 teaspoon cloves(you can just use cinnamon instead of ginger and cloves)
Heat oven to 400°F.
Combine 3/4 cup sugar,coconut oil and chickpea Nofu in blender; blend until creamy. Place nofu/coconut oil/sugar mix in bowl. Add all remaining cookie ingredients; beat at low speed until well mixed.
Combine all sugar/spice ingredients in separate small bowl; mix well.
Shape dough into 1-inch balls; roll in sugar/spice mixture. Place a couple inches apart on un-greased cookie sheet. Bake 8-10 minutes or until edges are browned.
(depending on your flour blend you may need more or less flour. I add flour until it is a drier dough and takes a bit of work to make each ball smooth.)