Snickerdoodles
Ingredients
Wet ingredients
-
½
tablespoon
ground flax seed
-
1½
tablespoons
water
-
⅓
cup
cane sugar
-
¼
cup
virgin coconut oil, melted
-
1
teaspoon
pure vanilla extract
-
½
tablespoon
almond milk (optional)
Dry ingredients
-
½
cup
gluten-free oat flour
-
¼
cup
almond flour
-
¼
cup
sorghum flour
-
2½
tablespoons
arrowroot powder
-
½
teaspoon
baking soda
-
¼
teaspoon
cream of tartar
-
¼
teaspoon
fine grain sea salt
-
pinch
cinnamon
Cinnamon sugar topping
-
1
tablespoon
cane sugar
-
1
teaspoon
cinnamon
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix ground flax seed and water in a small bowl to create a flax egg and set aside.
- In a medium bowl, combine cane sugar, melted coconut oil, and vanilla until well mixed. Add the flax egg and stir until combined.
- In another bowl, whisk together the dry ingredients: oat flour, almond flour, sorghum flour, arrowroot powder, baking soda, cream of tartar, salt, and cinnamon.
- Combine the wet mixture with the dry mixture and stir well. Knead the dough with your hands until it comes together, adding almond milk if necessary.
- Mix together the cinnamon and sugar for the topping.
- Take about 1.5 tablespoons of dough, roll into a ball, coat in cinnamon sugar, and place on the baking sheet.
- Bake for 10-11 minutes, adjusting time for desired crispiness. Let cool for a few minutes on the baking sheet before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
10-12 cookies
Calories
130
Total fat
7g
Total carbohydrates
15g
Total protein
2g
Sodium
95mg
Cholesterol
0mg
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