- 1-1⁄3 cups plus 1/2 cup vegan sugar
- 3 tablespoons ground cinnamon
- 2 cups rice flour
- 1/4 cup ground flax meal
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil
- 1/2 cup unsweetened applesauce
- 2 tablespoons vanilla extract
1 Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
2 In a shallow bowl, whisk together the 1/2 cup sugar and 2 tablespoons of the cinnamon until evenly incorporated. Set aside.
3 In a medium bowl, whisk together the 1 1⁄3 cups sugar, the fl our, fl ax meal, baking soda, xanthan gum, salt, and the remaining 1 tablespoon of cinnamon. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough that resembles wet sand forms. Cover the bowl with plastic wrap and refrigerate for 1 hour.
4 Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar mixture and roll around to coat the dough all over. Place on the prepared baking sheets, about 1 inch apart. Gently press each cookie with a fork to help them spread. Bake for 7 minutes, rotate the baking sheets, and continue baking for 7 minutes more or until the cookies are crispy around the edges. Let stand on the baking sheets for 15 minutes before serving.
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Excerpted from Babycakes Covers the Classics by Erin McKenna. Copyright © 2011 by Erin McKenna. Photographs Copyright © 2012 by Tara Donne. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.