A gluten-free version of the Mexican Chocolate Snickerdoodles from Vegan Cookies Invade Your Cookie Jar. I think normal snickerdoodles are boring, but these are crispy on the edges, chewy in the middle, and spicy-sweet with chocolate, cinnamon-sugar, and cayenne. They’re complex without being overpowering, and they’ll please both adventurous and traditional cookie-lovers alike. These are sturdy–perfect for dipping in dark, dark coffee.
Gluten-free adjustments: I replaced the 1 2/3 cups of all-purpose flour with 1 2/3 cups + an extra 1/8 cup of Bob’s Red Mill All-Purpose Gluten Free Baking Flour. I also added 1/4 teaspoon of xanthan gum. (I got it super cheap from the bulk bin at my local co-op.) These were also so easy–one bowl, came right off the baking sheet, crackled beautifully. They were perfect right out of the oven but got harder, and next time I’ll underbake them a few minutes.
I don’t listen to the Beatles much (I’ve always been a Stones girl), but whenever I do, I’m in love with them all over again. I baked these listening to Let It Be.
“Everybody had a good year/Everybody let their hair down”