Gluten-free Snickerdoodles (with vegan option)

“Baking cookies is comforting, and cookies are the sweetest little bit of comfort food. . . .”--Sandra Lee

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Years ago, back in the days of the VHS tape cassettes, when my daughter, Maddie, was quite young, she had her fair share of age-appropriate videos.  These were special treats as her TV time was limited. John, my husband, and I are both educators, and we strongly believed then–and still do–that screen time should be limited, especially before the age of five years.  Therefore, these videos were not watched daily, but rather saved for “special times,” such as holidays, sick days, and weekends. 

One of her favorites was Barney: Night Before Christmas.  It was 57 minutes of so much saccharine sweetness that John and I felt cavities forming, if not in our teeth, then in our minds! It used to drive us crazy with its terrible acting and poorly written script. Regardless, Maddie loved it, and she especially enjoyed singing along with the Barney closing jingle. I can still recall the way in which she would plead for her Dad and I to join her in singing it’s catchy refrain, followed by a group hug. 

One line from this video, ultimately became–and still remains–a running joke in our family.  Let me set the stage for you.  Magically, a flawlessly dressed and styled girl wakes up to find snow has fallen just in time for Christmas Eve.  Poof! Out of nowhere, a perfectly coiffed mom, garbed in stereotypical Christmas attire, emerges to hug her daughter at the window.  As Mother and daughter turn away from the window, in walks the doting Dad carrying boxes of Christmas decorations,“just in time for Christmas Eve too!”  Suddenly, Dad feigns hunger like Santa, so Mom suggests that she should bake cookies.

Ooo! Snickerdoodles cooling on a wire rack!

“Ooo–snickerdoodles?” says Dad, rubbing his hands together.

“Chocolate chip?” asks Daughter in a sing-song voice.

Mom smiles methodically in assent, as both parents make their way through the Christmas greeting card house and disappear behind a swinging door to presumably bake cookies.  Twenty or so minutes later, both parents will reappear, no worse for the wear, carrying a large Christmas basket filled with piles of Instagram worthy cookies–had social media been around then. 

The days of Maddie’s Barney obsession are long past; however, if I state that I am going to bake cookies, John, and/or Maddie, will both mimic the lines from the video.  John especially loves to say, “Ooo–snickerdoodles?” and dramatically rub his hands together as if teaching a primary science lesson on friction. As inside family jokes go, it never gets old! 

Gluten-free and vegan? Yes!

Therefore, this past Christmas week, I decided to be ironic and make those Barney dreams come true!  I researched and cobbled together my own version of gluten-free snickerdoodle cookies!  As an added twist, John inadvertently played the role of doting dad by scavenging stores for cream of tartar, the secret ingredient to these magical cookies, since it was out-of-stock at the store I most often frequent.  

Barney may have magic, but snickerdoodles have cream of tartar.

My family and I recommend giving these cookies a try.  At first glance, they may seem quintessentially Barney–simple and sweet. Unlike Barney, however, the cookies are not overly-sweet.  Instead, they are soft, pliable, and slightly complex in flavor due to the combined tang of the cream of tartar and the spice of the cinnamon.  Nonetheless, when you bake this recipe, don’t be surprised to discover that your home has been transformed into an idyllic world filled with singing dinosaurs, cued laughter, and a lovey-dovey theme song that won’t leave your head . . . “I love you, you love me . . . .

You get a cookie, and you get a cookie, and . . .

In the meantime, feel free to drop me a line anytime. Let me know your thoughts and/or suggestions. I always enjoy engaging with readers.

From my home to yours, I wish you sweet baking experiences!

A few of the tricks to making gluten-free, and vegan, snickerdoodles!
Blend the cinnamon and sugar first!

Gluten-free Snickerdoodles (with vegan option)

Ingredients for topping:

¼ cup sugar

2 teaspoons cinnamon

Ingredients for cookies:

1 cup softened butter (You can substitute vegan butter for this if desired.)

1 ½ cup sugar

2 large eggs (You can substitute with *flegg.)

1 tablespoon vinegar

2 teaspoons pure vanilla extract

3 cups all-purpose, gluten free flour

2 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Directions:

If using flegg, mix first, and set aside.

Mix sugar and cinnamon together, and set aside.

Preheat the oven to 350 degrees.

Place parchment paper on a cookie sheet.

In a large mixing bowl, mix together butter and sugar until light and fluffy.

Mix in egg, vinegar, and vanilla, scraping down sides as needed, until creamed well.

Add in cream of tartar, baking soda, and salt until well blended.

Mix in flour, a cup at a time, until dough forms.

Using tablespoon, or cookie scoop, scoop out small amount of dough, and roll into balls

Roll each ball in cinnamon sugar mixture and place on the prepared cookie sheet.

If you prefer a flatter, crisper cookie, flatten each dough ball with a spoon, otherwise for fluffier, more soft cookies, leave as is.

Bake 8-12 minutes, depending upon how soft you prefer your cookies.

Allow cookies to cool 2-4 minutes on pan before removing to a cooling rack.

Store cookies in an airtight container.

*flegg=egg substitute: Per egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water.  Set in refrigerator 15-20 prior to mixing dough

Are you hungry yet?

Indulgent Chocolate Chip Brownie Bars aka “Brookies”

“Every moment of light and dark is a miracle.”–Walt Whitman

Remember the rhyme that went something like this . . . 

“Rain, rain go away. 

Come again another day. 

Little Sally (Insert any name.) wants to play.  

Rain, rain go away.” 

Well, I’ve rewritten it.

2020, go away.

Don’t come back another day.

Little Stephie (Insert any name.) wants to play.

2020, please go away.

Photo by Evie Shaffer on Pexels.com

Let’s face it, folks, 2020 has been a challenging year for the entire world on so many levels.  It seems to me that just when I think it can’t get any worse, it can, and it does!  Sometimes I feel like we’re living in the Old Testament days alongside Job.  Okay, okay, that is perhaps a bit of an exaggeration. However, it does feel, at times, that there is a dark and menacing cloud hovering over the edges of life that will not dissipate.

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“All you need is love.  But a little chocolate now and then doesn’t hurt.”–Charles M. Schulz

Therefore, trumpet trill please, I present you with a newly created recipe idea . . . Light, triumphing over darkness.  Sweetness overcoming bitterness.  All symbolically baked up into  one luscious, (fairly) guilt-free indulgence. . . or, so I thought it was a new idea.  (Insert daughter popping my bubble here.)

Photo by Miguel u00c1. Padriu00f1u00e1n on Pexels.com

My daughter, Madelyn, introduced me to the name of my so-called creation when I shared with her my, “exciting new recipe idea.”

“Uhm, Mom.  You know that’s not a new thing, right?  Mixing brownie and chocolate chip cookie dough is not new–not even close.  Look it up.  It’s called a “brookie.”

Since when?  I never heard of it.  

“Brookie.  Really?  It’s a thing?  I didn’t first create it?”

“No, Mom, you didn’t.”

Cue the pom-pom shaking teenager from a long-ago video-vine, with which Maddie used to tease me as the unknown teen looked straight into the viewer’s eyes and stated, “You ain’t special.”

“Huh, I guess I am not so clever after all.”

“Sorry, Mom.”

Nonetheless, even if I am not as special or as innovative as I thought,  I will still share my recipe for the so-called “brookies” with you, courtesy of the kind people at Swerve. 

Early into the start of 2020, my brother, Scott, and I were talking via phone when he asked me if I had heard of a new sweetening product called Swerve.  At the time, he described it as the sweetener that he was using to regularly make lemonade in order to remain low-carb.  He added that it did not upset his digestive system as other sweeteners tend to do.  Since I also have an extremely sensitive stomach too, I was definitely interested in giving the product a try.

This was early in the pandemic when there were numerous shortages, especially in the baking aisles of grocery stores.  I was fortunate enough on my next shopping trip to pick up what appeared to be the last package of Swerve in-stock.  Trying it first in my green tea, I found I liked the taste–not possessing that fake chemical after-taste–nor was it overly sweet.  Plus, it did not upset my stomach.

In a later discussion with Scott, he shared with me that he had successfully baked cupcakes using the Swerve confectioner sugar replacement.  Whaaat???  He remained impressed with the product.  Hmm . . .

That’s when I decided to give Swerve a try in my raspberry muffin creation that I shared last month both.  It baked up well, tasted great, and did not seem to affect the texture.  Best of all,  I still did not experience any negative gastrointestinal side effects!  However, when I shopped at my supermarket the following week, they were completely wiped out of all Swerve products. 

Much to my surprise that is when the good people at Swerve reached out to me, asking if I’d like to try out more of their products.  Little did I know how many products this company makes!  Wow!  All of the products they shared were gluten-free and grain-free–which especially works for me.  Additionally, according to their packaging, Swerve products are Keto/low-carb friendly, low-glycemic, diabetes friendly, tummy friendly, natural, zero added sugar, and all natural, “born and raised in New Orleans.”  Plus, I can remain plant-based when I bake with them by merely tweaking a few ingredients as you will see below. 

Additionally, while my first batch of “brookies” was baking, I discovered the Swerve company has an amazing website chock full of support, advice, recipes, and ideas.  Sure enough, as my so-called original recipe continued baking, I learned that they already had a “brookie” recipe on-line.  Maddie was right, I was indeed NOT special.  Cue the sigh and slumping shoulders as the spotlight fades into darkness on my so-called bright idea.  

Even if not as original as I once thought, I will still share my “brookie” variation with you.  I especially recommend this recipe when you feel a little dark and down, or not-so-special.  Simply the smell alone is enough to lift the spirits!  However, it’s the ooey-gooey texture and the combination of two different tastes that is, well, enlightening–reminding the taster that even in the midst of a challenging and dark moment, life can still have its light, sweet moments.

“Life is uncertain.  Eat dessert first.”–Ernestine Ulmer

From my home to yours, I wish you healthy, happy, homemade, and not-so-original sweet treats!

P.S.  A big shout out of thanks and gratitude to Stephanie Ferrari at FRESH Communications and the Swerve team for inspiring this not-so-original recipe!

Indulgent Chocolate Chip Brownie Bars aka “Brookies”

Ingredients:

1 package brownie mix (I used Swerve Sweets Brownie Mix.)

2 large eggs (I used a plant based replacement that I affectionately refer to as a “flegg” but it’s probably not original either!  See recipe below.)

½ cup oil (I used applesauce.)

½ cup water

1 + 2  tablespoons vanilla extract or powder (I used Organic Gold Vanilla powder.)

Optional add-in:  ½ cup chocolate chips (I used Enjoy Life 100% dark chocolate Morsels.)

1 package chocolate chip cookie mix (I used Swerve Sweets Chocolate Chip Cookie Mix.)

3 tablespoons milk, dairy or plant-based

3 tablespoons melted butter (or plant-based equivalent, i.e. applesauce)

Optional add in:  ½ cup favorite nut pieces or oats (I used gluten free oats.)

Directions:

If replacing eggs, make your “flegg” before beginning any other steps. 

Preheat the oven to 350 degrees.

Prepare a square baking dish by lining it with parchment paper, or coating it with nonstick cooking spray.  (I used a 9 x 9 pan.)

In a medium bowl, mix together the eggs with oil, 1 tablespoon vanilla, and water.

Add in brownie mix, and if desired, stir in chocolate chips and mix until combined.

Spread brownie batter over the bottom of the baking dish.

In another medium bowl, mix together milk and 2 tablespoons vanilla.

Stir in chocolate chip cookie mix, and if desired, add in nuts or oats.

Add in melted butter and mix until combined.

Gently spread chocolate chip batter over brownie batter. 

Bake for 40-50 minutes or until a toothpick inserted in the center comes out dry and the edges are set. Cover with foil about half-way through baking time (around the 20-25 minute mark) so that the top won’t get too brown.

Allow to cool.

Makes 12-16 servings.

Store in an airtight container.

“Flegg” egg replacement recipe:

2 tablespoons flaxseed (Chia seed works too.) 

6 tablespoons of water. 

Mix well and allow to sit for 20 minutes before mixing batter.