If you live in NY or if you ever plan on visiting, one recommendation that I have for you (among many others that I have mentioned on this blog) is to visit my favorite bakery, Babycakes. Babycakes is the friggin cutest little vegan bakery in the Lower East Side. They make vegan or gluten-free muffins, cookie sandwiches, cupcakes, donuts…and the owner Erin McKenna is my alter-ego in another life. I would walk up to that bakery any day and ask for a job as a dish washer, if I didn’t have a rent i could barely afford as is and if I didn’t think I’d gain 100 lbs licking frosting off my fingers all day. Actually..that might be worth it…
Erin McKenna also recently put out a cookbook – Babycakes: Gluten Free Vegan Recipes from Donuts to Snickerdoodles.
These snickerdoodles were roommate tested and non-vegan approved. I made a few changes since I couldn’t find some of the ingredients but [miraculously] they turned out delicious, so enjoy!
(adapted from the babycakes cookbook)
- 1 1/3 cups plus 1/2 cup vegan sugar (I used organic brown sugar)
- 3 T ground cinnamon
- 2 c rice flour (I used gluten free all-purpose flour)
- 1/4 c ground flax meal
- 1 t baking soda
- 1 t xanthum gum
- 1 t salt
- 3/4 c plus 2 T coconut oil
- 1/2 c unsweetened applesauce
- 2 T vanilla extract