Thursday, February 14, 2013

Cinnamon Thins (gluten-free & soy-free & nut-free)

What are cinnamon thins? Well its kind of like a hybrid between a ginger snap, a snicker doodle and a crisp. Its softy, chewy and thin all in one. Does that sound yummy or what?

wont you try a short stack of cinna thins?

3/4 cup brown rice flour
1/2 cup sweet white sorghum
1/2 cup tapioca flour/starch
1/4 cup potato starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon (more if you like cinnamon)
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 cup sugar

1/2 cup oil
1/4 cup rice milk
1 teaspoon vanilla extract
3 Tablespoons unsweetened applesauce

preheat oven to 350F

In a bowl whisk together all of the dry ingredients. Slowly stir in your oil, rice milk, vanilla extract and applesauce. The cookie dough may seem a bit moist but that's perfect consistency.

Using a cookie scoop or a tablespoon, scoop the cookie dough and drop them onto a parchment line sheet pan at least 2 inches apart, press them down slightly.  Bake the cookie dough for 12-15 minutes until slight golden brown.

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