One of the unexpected perks that I’ve received from blogging has been the community it has created. I really didn’t know what to expect when I started out 6 1/2 years ago, but over the years my life, and recipes, have crossed paths with so many people, it’s amazing. I’ve gotten to interact with many of you guys through the comments, emails, or chatting on Facebook – and also with other gluten free bloggers. I don’t see blogging as a competition (unfortunately, some bloggers do), and so when I see something by another blogger that catches my eye, or that I think you’ll like, I will gladly share it with you (this is usually through Facebook and Pinterest). And when this blogger is not only amazing at making recipes that are gluten free, but also egg and dairy free – I am blown away. Such is the case with Ms. Cara Reed. Cara authors the blog Fork and Beans. When you have asked me questions about substituting dairy or eggs in a recipe, I will often refer you to her site. She has been able to recreate pretty much anything in a gluten free, vegan form. She is also the author of a new cookbook, Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets, which was just published in August 2014 by Page Street Publishing, Co.
When Cara asked if I would like to review her cookbook, after seeing what this gal can do, I didn’t hesitate. I wanted to take a closer look at the recipes in her book, and share my thoughts with you guys. If you don’t already follow Cara’s blog, Fork and Beans, you should, I think you’d enjoy it.
I decided to make the Hot Cocoa Snickerdoodles. My family loves Snickerdoodles, so I knew that they’d love this chocolatey version that Cara created.

Gluten Free and Vegan Hot Cocoa Snickerdoodles
Recipe courtesy Cara Reed's cookbook, Decadent Gluten-Free Vegan Baking
Ingredients
- 1 1/4 cups (206 g) Cara's All-Purpose Blend (see Notes)
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (22 g) cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 Tablespoons (56 g) vegan butter (I used regular unsalted butter)
- 4 Tablespoons (56 g) non-hydrogenated shortening
- 1 Tablespoon (7 g) flaxseed meal plus 3 Tablespoons (45 ml) water, thickened for 5 minutes
- 1 teaspoon vanilla extract
- 1/2 cup (88 g) nondairy chocolate chips
- 2 Tablespoons (26 g) granulated sugar
- 1 teaspoon cinnamon
Instructions
- Whisk together the flour, cream of tartar, baking soda, xanthan gum, cinnamon, nutmeg, and salt.
- With an electric mixer, beat together the vegan butter, shortening, and 3/4 cup sugar until light and fluffy. Add the cocoa powder and flaxseed soaked in water until fully combined. Stir in vanilla extract. Slowly add the dry ingredients into the butter mix until just combined. Fold in the nondairy chocolate chips. Chill the dough for 30 minutes in the fridge.
- Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Mix together the 2 tablespoons sugar and 1 teaspoon cinnamon for rolling in a small, shallow dish. For each cookie, roll into a ball with your hands (a heaping tablespoon's worth), roll them in the cinnamon and sugar and place on the baking sheet. Gently flatten with the back of a fork. Bake for 13 to 15 minutes or until edges are slightly browned. Remove from the oven and allow to sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Cara's All-Purpose Blend:
3 cups (480 g) superfine brown rice flour
3 cups (538 gr) superfine sorghum flour
1 1/2 cups (288 gr) potato starch, not flour
1 1/2 cups (288 gr) arrowroot starch
With a spoon, scoop the flours into a measuring cup. Level with a knife and throw everything together into a gallon-sized baggie, seal tightly and shake vigorously until well combined. Keep stored in an airtight container.
My thoughts on the book:
This book is really gorgeous. I actually want my next book to be like this book. It is the perfect size, it has a lot of colour images, is soft cover, but it LAYS FLAT. So many books need to be held open to use them, and this one just nicely lays flat. I love that. The selection of recipes is great too – Cara doesn’t shy away from trying the hard things. The book is divided into chapters like Childhood Favorites – Cookies, Bars & Brownies – Donuts, Muffins,Scones & Biscuits – Cupcakes & Cakes – Breads & Pastries – Sauces, Toppings & Frostings. Even if you can’t have gluten, eggs or dairy, Cara has developed recipes that will not have you feeling deprived at all. The one and only drawback that I see to this book, is that it uses flour blends. I prefer my recipes to have individual flours and starches listed, so that I don’t feel like I have to make a flour blend for each cookbook I own. But, Cara does includes information on all the different gluten free flours, and gives you tips on making your own personalized flour blend as well. I decided to make a third of the flour blend recipe, which gives me enough to make a few recipes, but doesn’t tie up all my flours into one blend. Worked quite well.
I have always referred people to Fork and Beans when they are looking for egg or dairy substitutions, and Decadent Gluten-Free Vegan Baking: Delicious, Gluten-, Egg- and Dairy-Free Treats and Sweets is an extension of the blog – if you require gluten free and vegan recipes, definitely add this cookbook to your bookshelf. Even if you don’t need the vegan part, it is easy to use these recipes using regular dairy (butter, cream cheese, etc).
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katrina mcdonagh says
my favourite cookie is a snickerdoodle!
Karen S. says
I would have to say my favorite cookie is the Canadian Honey Drop. Now I need to figure out how to make them gluten free! The recipe is in the Betty Crocker Cookie cookbook.
Jenny says
Looking forward to shortbread and sugar cookies! 🙂
Rhonda says
Butterscotch-flavored cookies. Is that a name? 🙂
Carol says
Looks delicious! Do want to make these 🙂
Janet says
Peanut Butter Blossoms are my favorite cookie 🙂 Thanks for the giveaway!!
Amy A says
One of the hardest questions ever! My absolute favourite (prior to cooking GF for my family), is a cut out sugar cookie with heaps of icing, preferably from Wegman’s. Yum!
Cara @ Fork and Beans says
Lady, you are such a gift to not only the gluten free world but to my life as well. You make everything brighter with your talent in the kitchen and your ability to create community. Thank you so much, Jeanine, for the BEAUTIFUL review. My heart is just so happy right now. Much love! xo
S. Harris says
My favorite cookie is oatmeal chocolate chip! I haven’t had a good once since going gf 🙁
Jeanette says
So nice to have options as I only need to be gf, but others need more so if I can do all that and still taste great, why not! I look forward to trying this.
Jeanette says
My favorite is chocolate chip with sunflower seeds!
Kerry Prill says
Your iced sugar cookie cutouts, hands down winner! Your shortbread is a close second 🙂
Michele says
I have two favorite types of cookies. I love the cut-out cookies that my children make bake and decorate. Every cookie is an edible work of art and one-of-a-kind. And my second favorite kind of cookie are the ones that are still warm from the oven….out of this world addictive. In all honesty I have a really hard time picking ONE favorite cookie (I’ve never met one I’ve never liked), but since I’m anxiously waiting to start my Christmas baking I’ll say gluten free whipped shortbread cookies. Thank you Jeanine for perfecting those magical melt-in-your-mouth bites of heaven.
Dawn says
I love a good chocolate chip cookie with pecans or walnuts. I haven’t enjoyed a good
one since going GF.
linda tanzini says
I’ve been toying with vegan recipes. I cook mostly glutenfree vegitarian ,vegan triples the challenge
but this book would help alot. Sure going to try the doodles. Linda
Ashley says
I love crispy almond butter chocolate chip cookies. Going to try this Snickerdoodle recipe asap!!! Sounds amazing. Always looking for good vegan, gluten free recipes.
Mrs. T says
These sound so delicious! My hubby loves both snickerdoodles and chocolate, so I am going to have to try these!
Mrs. T says
Oh, and *my* favorite cookie? Good question! Your gluten free whipped shortbread cookies are fantastic and may just be my favorite.
Dana Coughlin says
Mexican Wedding Cakes/Russian Tea Cakes
Lisa says
Great review of the book. Thank you for bringing her to my attention. Love your posts!!!!
Natalie Hutchison says
What a great looking resource this book would be to have! I have been gluten free for 6months now after being diagnosed gluten intolerant. Your website and resources have really helped make the transition much easier. Thanks Jeanine 🙂
Jenny C says
baking gluten free now for 6 months for my10 year old who was recently diagnosed with celiacs. This book looks great! Love your blog too! Beautiful pictures!
Deirdre says
I miss my grandmother’s Russian Teacakes.
Pamela says
One of my new favorite gluten free cookies is Peanut Butter Oatmeal Chocolate Chip. Turns out perfect every time and freeze really well. Would love to win the cookbook as I have a granddaughter who is dairy intolerant and her mommy needs help with snack alternatives. Love your blog.
gfchopstix says
I love Cara’s site! She has such a great sense of humour, and her recipes are awesome. I’m new to your site, Jeanine, so look forward to trying out your recipes too. Such a pity that your give-away is not international. Oh well, maybe next time?!
Rachel says
Chocolate chip cookies! I don’t know if I’ll ever be able to find a gluten free one as good as the ones I used to make before having to bake gluten, dairy and egg free.
Mary Wikle says
My favorite cookie is chocolate chip!!
Kerri says
these look delish! Love the fork and beans blog.
ally says
Love the fact that it lays flat – that can be very irritating in the kitchen when you are already looking for extra hands! Nice detail in your review, thank you!