Have you ever tried Barbara’s Bakery Snackimals?
I guess I inadvertanly made a copy-cat recipe.
I made the Jelly Bean Delight cookies sans the jelly beans and when I asked Joseph if he liked them, he said, “Yah, they taste like those Snackimal cookies you buy for the kids.”
Since he really likes these cookies, I took that as a compliment.
Here’s the recipe (which again, is same as the Jelly Bean Delight cookies, without the jelly beans).
Snackimal Copy-Cat Cookies
GF, SF
Makes 2 1/2 dozen, small (1 1/2 tsp. cookie scoop) cookies
You will need:
- 1 1/4 c. brown rice flour (I made some in my Blendtec.)
- 1/4c. tapioca flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 tsp. salt
- 1/2 c. sucanant (unrefined sugar)
- 2 TBS. agave
- 1/3 c. raw cashews
- 1 1/2 TBS. ground flaxseed
- 1/2 c. almond milk
- 1 tsp. vanilla
Preheat oven to 375 F.
Sift flours, baking soda, powder, and salt. Sift in sucanant. In blender, blend cashews, agave, & milk. Add the vanilla.
Combine wet and dry ingredients. As with any cookie dough, do not over mix. It will be thick, so you don’t need to add more liquid, even though you may be tempted to do so.
Since there are no eggs, taste the dough now. Isn’t it delicious? I had to try REALLY hard not to eat the entire bowl. I just kept dipping and lickin‘ my fingers. I think I might like dough better than I like cookies. This is is some yummy dough, so watch out. You have been forewarned.
Since there are no eggs, taste the dough now. Isn’t it delicious? I had to try REALLY hard not to eat the entire bowl. I just kept dipping and lickin‘ my fingers. I think I might like dough better than I like cookies. This is is some yummy dough, so watch out. You have been forewarned.Use a non-stick cookie sheet and place dough by the teaspoonfuls (I used this cookie scoop) on the sheet.
Bake for 8 minutes. Let cool for 1-2 minutes, then carefully place cookies on cookie rack. Since these cookies are lower in fat and gluten free, they are fragile after coming out of the oven.
While I like cookies just out of the oven, I think these cookies are better if you eat them after they have cooled and hardened a bit, about 10-15 minutes after you pull them out of the oven.
Store in an an air tight container, but due to their high moisture content, eat within 1-2 days.
While I like cookies just out of the oven, I think these cookies are better if you eat them after they have cooled and hardened a bit, about 10-15 minutes after you pull them out of the oven.
Store in an an air tight container, but due to their high moisture content, eat within 1-2 days.
Nutrition Facts: Per 1 1/2 tsp. cookie: 55 calories, 1 g protein, 1 g fat, 1 g fiber.
[Want more healthy dessert ideas? Hop on over to the Diet, Dessert, & Dogs blog where this recipe and more, are listed.]
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