Friday, December 18, 2009

Cinnamon Sugar Cookies

These cookies are so good, no one will ever know they are allergen free. This is a modified recipe, I used to call these graham cracker cookies, I tested them with some modifications at a cooking class at the Whole Foods Market in Willowbrook last week, and most people thought they tasted like snickerdoodles. Blending these could make a really nice crust… hmmm. Let me know what you think.

Cinnamon Sugar Cookies
These cookies taste best when you use Bob’s Red Mill All Purpose Flour.



2 cups of all purpose allergen free flour
¼ teaspoon salt
3 teaspoons cinnamon
1 cup Earth Balance Soy Free Buttery Spread
1 cup sugar
1½ teaspoons water
1½ tablespoons canola oil
1 teaspoon baking powder

Preheat oven to 375°F degrees.
Combine flour, salt, baking powder and cinnamon together by sifting and set aside.
Blend sugar and Earth Balance together and mix with water and canola oil.
Fully blend in the flour mixture, adding small amounts at a time.
Make 1” balls and place on an ungreased cookie sheet. Use a fork to push down cookies (cross-hatching them looks good).
Bake for 9 minutes and put on a rack to cool.
The cookies are very delicate until they are fully cooled, be careful!

3 comments:

Jill said...

My 2yo son is allergic to wheat, dairy, eggs and peanuts, so baked good are especially trying. These are so good and so easy to make! We even rolled some out and used the cookie cutters. The dough is really soft, so it's not the easiest thing in the world, but it's definitely doable. It was worth the time and effort when I saw the look on my kids' faces over their masterpieces. Thanks so much!

Lisa Cooks Allergen Free said...

Thanks Jill, I am so glad they enjoyed them, these cookies are a bit more delicate than ones with all the allergens in them, but I think the taste is worth the effort. Enjoy!

Betsy said...

They look tasty - and what fancy napkins! Too cute!