This past weekend child #4 wanted to make a favorite cookie of ours – snickerdoodles. She started out just fine, and then made a critical mistake. Instead of adding brown rice flour, she added brown sugar. A lot of brown sugar. So, what to do now? Well, I wasn’t about to waste all of those ingredients, so we got to work.
We added pecans to cut the sweetness and cranberries for tartness and flavor. We didn’t know how they would come out, or even exactly what we were doing, but God’s plans are perfect, and I try to listen. Here is what we did:
1 cup dairy-free butter
3/4 cup canola oil
1 1/2 cup sugar
4 1/2 cup brown sugar
1 tsp. salt
3 cups coconut flour
1 cup tapioca starch
2 tsp. xanthan gum
2, 12 oz. packages of fresh cranberries, coarsely chopped
2 cups chopped pecans
1 Tbsp. vanilla
Mix butter, oil, and sugars together. Add eggs, salt, and vanilla. Mix well. Stir in the coconut flour, xanthan gum, and tapioca starch. Mix in the pecans and cranberries. Drop by small cookie scoop onto a parchment-paper lined baking sheet. Dip a spoon into some coconut flour and flatten cookies slightly. They do not spread, so you can put them close on the pan.
Bake for 13 – 15 minutes at 350° F. Let cool for 10 minutes on the pan before removing to a cookie rack to finish cooling. Store in an airtight container. Enjoy!
Some of our best mistakes are our most delicious cookies!
NOTE: You may want to half this recipe, as we got two gallon sized bags full of cookies! Fortunately, child #3 was able to give them to teachers for Christmas. Otherwise, we’d have to have seen if they freeze well!
Everything should be easy to half, except the eggs. For that I would add two eggs and one egg yolk.