When I give these to vegan friends, they think they’ve died and gone to heaven. Nobody can believe they’re vegan and gluten-free. They disappear as fast as I can bake them, so I make them in bulk and keep them in the freezer.
Recipe information
Yield
makes 24 2 1/2-inch cookies
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
Whisk together the flour mix, xanthan gum, baking soda, cream of tartar, and salt.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, granulated sugar, and brown sugar, mixing on medium speed until fluffy, about 2 minutes. Add the vanilla and egg replacer. Mix for 20 seconds.
Step 4
Add the flour mixture in two batches, mixing on low speed, alternating with the rice milk, and scraping down the sides of the bowl as necessary.
Step 5
Roll the dough into 24 heaping tablespoon–size balls (1 1/2 inches in diameter). Roll the balls in the cinnamon-sugar mixture until coated on all sides (they’ll look like Dunkin’ Donuts cinnamon Munchkins!).
Step 6
Place on the baking sheets 3 inches apart. Bake for 10 minutes in the center of the oven. Let cool for 10 minutes on the baking sheets before transferring to a cooling rack.
