Snickerdoodles contain so many of my first independent baking adventures in my childhood home in the San Francisco Bay Area, which is one of the reasons I love them so much.
The recipe I used was from the New Fannie Farmer Baking Book by Marion Cunningham. Ms. Cunningham was something of a Bay Area celebrity, at least for people who loved to cook and eat, which made the book that much more fun to follow. I am certain that the reason I chose snickerdoodles as the first recipe to try from the book is largely the name, but the homey flavor and crisp-soft texture won me over at first bite.
Some snickerdoodle recipes produce a flat, cracked-top cookie, but Ms. Cunningham’s recipe yielded plump cookies with a slightly cake-y texture, so that is what I’ve come to prefer and what I aimed to reproduce with my chickpea flour rendition. My recipe, like hers, also includes nutmeg in addition to cinnamon, which I think gives them holiday flair; I love it, but feel free to add cinnamon to the dough if that’s what you prefer.
If you are wondering about the applesauce, it is in the recipe to provide a touch of moisture to the dough in light of my use of coconut oil in place of butter in this recipe. Without the applesauce, I found the cookies to have a great crispy exterior, but not enough of a tender center; with it, they are just to my liking. Happy baking!Print
- 1–3/4 cups chickpea flour
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup virgin coconut oil, warmed slightly until soft
- 1 cup PLUS 3 tablespoons natural cane sugar, divided uses
- 1 large egg
- 2 tablespoons unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together chickpea flour, nutmeg, baking powder and salt.
- In a large bowl, beat the coconut oil and 1 cup sugar with an electric mixer on medium speed until well blended. Add egg, applesauce, and vanilla, beating well.
- Gradually add flour mixture to coconut oil mixture, beating at low speed just until blended.
- Combine cinnamon remaining 3 tablespoons sugar in a small bowl. Roll dough into 1 -inch balls, and roll in sugar mixture. Place on prepared baking sheets, and flatten slightly.
- Bake in preheated oven for 9 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Transfer to wire racks, and cool completely.