When I first began my allergen-free journey, I absolutely believed that I would never have another cookie or cake again–let alone a great-tasting one. I was heartbroken at the thought of not celebrating birthdays with a cake and even more so at the thought that my children would have to share the same path. Fortunately, I found a few yummy treats here and there, but they were nothing compared to making them from scratch. When I found The Allergen-free Baker’s Handbook, I was ecstatic and enjoyed my first allergen-free Thanksgiving with yummy apple and pumpkin pies, baking powder biscuits, and blonde “brownies.” They were absolutely delicious!
After experimenting with alternative flours and ingredients over the next four years, I began to venture out and make my own creations, finally ending up with enough recipes to start an at-home bakery for those with allergies and food intolerances, Little Nook Bakery. My sister and I had such a vision for the bakery, but my primary business and family responsibilities outweighed what I could realistically do with the bakery. We have since closed the bakery and have agreed to sharing some of our recipes on this blog in hopes of putting together an eBook in the future with many more.
This first Little Nook Bakery recipe that I’m sharing here is one of our absolute favorites! With the heartiness of an oatmeal cookie and the invigorating aroma of cinnamon sweetness, these oatmeal snickerdoodles will have you dancing with joy. Welcome fall and this special time of gathering with these tasty treats that everyone in the family can enjoy!
In order to get started, you will need to prepare “Veronica’s Gluten-free Cookie Flour Blend.” This blend is perfect for moist and chewy cookies and fluffy pancakes! The ratios provided will give you enough for a couple of batches. Feel free to cut it in half if you only want to make enough for this recipe.
- 3 cups brown rice flour
- 1 cup sorghum flour
- 1⅓ cup potato starch (not flour)
- ⅔ cup tapioca starch/flour
- Whisk the flour ingredients in a bowl and seal in an airtight container for storage.
- 3 T water
- 1 T flaxseed meal
- 2½ cups Veronica's Gluten-free Cookie Flour Blend
- ¼ cup + 2 T sorghum flour
- 1 T egg replacer (dry--do not prepare according to the box instructions)
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tsp cinnamon
- ½ tsp xanthum gum
- ¾ cup palm oil shortening
- ½ cup + 2 T brown sugar
- ½ cup organic sugar
- 2 tsp vanilla
- ¼ cup + 2 T rice milk (or other alternative milk of choice)
- 2 cups gluten-free oats
- 2 T organic sugar
- 2 tsp cinnamon
- Preheat oven at 375º. Line cookie sheets with parchment paper.
- Warm water on the stove then add flaxseed meal. Stir and cover, then set aside for 5-10 minutes.
- Whisk in a large bowl: Veronica's gluten-free cookie blend, sorghum flour, egg replacer, cream of tartar, baking soda, salt, cinnamon, xanthum gum.
- Pour the following ingredients in a separate bowl, and mix on medium speed for 2 minutes: Palm oil shortening, brown sugar, evaporated cane juice.
- Add vanilla and flaxseed meal/water mix and mix for an additional 25 seconds.
- Add ⅓ of the dry ingredients, ½ of the rice milk, and alternate, finishing with the dry ingredients.
- Add and mix on lowest setting: Oats.
- Combine in separate bowl: Evaporated cane juice, cinnamon.
- Scoop out 1 T balls of cookie dough and roll in the cinnamon sugar until completely covered. Drop on cookie sheet and flatten slightly.
- Bake for 10 minutes in the oven, then allow to cool on cookie sheets for 5 minutes before transferring to a cooling rack.
Did you try this recipe at home? I’d love to hear from you! Please share in the comments below.