Last week my oven broke. I didn’t discover that it wasn’t working until I went to put snickerdoodle blondie batter in to bake and noticed that it didn’t preheat. My husband took a look at the oven and decided that he needed a new part before he could fix it. So I had raw batter and disappointed children.
I pulled out the waffle maker and made a batch of waffle cookies. They were good, but very crumbly, so I pulled out the Donut Maker. My daughter declared the snickerdoodle doughnuts the best doughnuts EVER. However, I am pretty sure that anybody could get that reaction if they put cookie dough in a doughnut maker; it wouldn’t even matter what flavor cookies you were making. I thought the doughnuts were good, but in my opinion, they were too sweet and too oily.
I decided that snickerdoodle doughnuts were a good idea, but I wanted to modify the recipe to make them a little less like a tire shaped cookie and a little more like a doughnut. These doughnuts are only slightly less indulgent than cookies and should still be regarded as a dessert rather than a breakfast item!
I made the batter and then sprinkled the cinnamon sugar on top before I started baking the doughnuts:
The doughnut maker only makes 5 doughnuts at a time and this recipe makes 18 doughnuts. Before putting in the last batch I noticed that I still had quite a bit of cinnamon-sugar left so I sprinkled some in the bottom as wll as sprinkling it over the top:
- ¾ cup white rice flour
- ½ cup tapioca flour
- ¼ cup potato starch
- ¾ teaspoon xanthan gum
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 egg, beaten
- ½ cup softened butter (I used coconut oil)
- ¾ cup + 1 tablespoon milk (I used almond milk)
- 1 cup Cinnamon Chips
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- In a medium bowl, mix flours, potato starch, xanthan gum, sugar, baking powder, and salt.
- Add egg, milk, butter, and vanilla. Beat with an electric mixer on low speed just until mixed.
- Stir in cinnamon chips.
- In a small bowl combine sugar and cinnamon.
- If using a donut maker, fill the bottom portion until it is just full. Sprinkle sugar over each of the doughnuts. Close the lid and cook for 7 - 9 minutes or until the donuts are brown. Remove the doughnuts and allow them to finish cooling on a cooling rack.