This gluten free vegan coconut snickerdoodles recipe came from the book we reviewed called The Complete Coconut Cookbook by Camilla V. Saulsbury. The recipe was a total hit according to our little baker Maya. It is so nice to have alternative cookie recipes, whether you have dietary restrictions or not.
2/3 cup chickpea flour
1/2 cup coconut flour
1/3 cup potato starch
1-1/2 teaspoon gluten-free baking powder
1/4 teaspoon fine sea salt
1-1/4 cups coconut sugar, divided
2 tablespoons psyllium husk
1/2 cup well-stirred coconut milk (full-fat)
1/2 cup melted virgin coconut oil
2 teaspoons gluten-free vanilla extract
1-1/2 tablespoons ground cinnamon
In a large bowl, whisk together chickpea flour, coconut flour, potato starch, baking powder and salt. In a medium bowl, whisk together 3/4 cup coconut sugar, psyllium, coconut milk, coconut oil and vanilla until well blended. Let stand for 5 minutes to thicken.
Add the coconut milk mixture to the flour mixture and stir until just blended. On a large plate, combine remaining coconut sugar and cinnamon. Roll dough into 1-inch balls. Roll balls in cinnamon sugar to coat. Place balls 2 inches apart on prepared baking sheets. Press each ball down with your fingertips to flatten slightly.
Bake, one sheet at a time, in a preheated oven for 10 – 12 minutes or until cookies look dry on top and are lightly browned on the bottom. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely.