baking · cooking · Dessert

Multigrain Snickerdoodles

I came across this recipe in the 2006 edition of King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains (King Arthur Flour Cookbooks), on page 308-09.

I veganized the recipe rather easily, by swapping out the eggs and using flaxseed meal. The barley flour can be made easily if you happen to have Barley Rolled Flakes on hand, which I do. Just whirl in a mini food chopper or blender and you have instant flour (which is the same way to make oat flour as well). Since the book lists weights as well as volume, I weighed the barley before grinding to get the right amount. For all the grains used, the cookies don’t taste “whole grain”, which is success to me. They are chewy, lightly sweet and toddler approved….

Multigrain Snickerdoodles

Ingredients:

  • ¾ cup non-hydrogenated margarine (1½ sticks) or unsalted butter (for non-vegan)
  • 1½ cups granulated sugar
  • 2 tsp baking powder
  • ¾ tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 1 Tbsp orange juice
  • 2 Tbsp flaxseed meal
  • 6 Tbsp cool water
  • 1 1/3 cups old-fashioned oats (4 5/8 ounces)
  • 1 cup whole barley flour or rolled barley flakes (4 ounces)
  • ¾ cup white whole wheat flour (3 ounces)

Coating –

  • 1/3 cup granulated sugar
  • 1 Tbsp ground cinnamon

Directions:

In a small bowl whisk the flaxseed meal and water together, let sit for 10 to 15 minutes to thicken.

Cream the margarine or butter, sugar, baking powder, salt and vanilla in a large bowl (by hand or with mixer).  Beat in the orange juice and flaxseed meal (whisk before adding). Add in the oats, barley flour and wheat flour, beating till combined. Cover the dough with wrap and refrigerate overnight.

Add the topping sugar and cinnamon to a gallon zip top bag. Preheat the oven to 350° and line two large baking sheets with parchment paper.

Using a 1 Tablespoon Disher, scoop out the dough, roll the scoops gently into balls and set aside. Add 6 balls at a time to the bag, seal and shake gently to coat. Put 12 balls on each baking sheet, press down with the bottom of a glass, till about ½” thick.

Bake one sheet at a time for 12 to 14 minutes. The cookies will be crackly on top and appear lightly wet on top when done. Remove and let cool a bit, transfer to cooling racks.

For soft cookies store in a zip top bag or air tight container once cooled. For crisp cookies allow to cool and sit out for the day or overnight, keep in a storage container.

Makes about 3½ dozen.

~Sarah

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