Recipe: Tasty Vickys Almond Flour Snickerdoodles, GF DF EF SF

Vickys Almond Flour Snickerdoodles, GF DF EF SF. This easy and delicious recipe utilizes blanched almond flour and pure maple syrup to create a healthy cookie without sacrificing the familiar favorite flavor you expect from a snickerdoodle! Almond Flour Snickerdoodles. posted by Marina Delio Made with almond flour and coconut oil, these snickerdoodles are naturally vegan and gluten-free. Crispy, chewy and easy-to-make gluten-free cookies! To make these cookies paleo you can use all coconut palm.

These gluten-free snickerdoodles are made with a combo of almond and oat flour. They're full of cinnamon flavor with the perfect chewy, but fluffy When I looked up "gluten-free snickerdoodles" most were made with a gluten-free flour blend and loaded with butter and white sugar. Learn how to prepare this easy Almond-Flour Snickerdoodles recipe like a pro. You can have Vickys Almond Flour Snickerdoodles, GF DF EF SF using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Almond Flour Snickerdoodles, GF DF EF SF

1. Prepare 1 tbsp of ground flaxseed.
2. You need 3 tbsp of warm water.
3. You need 112 grams of softened sunflower spread / butter.
4. You need 170 grams of ground almonds / almond flour (1 & 1/2 cups), divided.
5. Prepare 150 grams of granulated sugar.
6. It's 50 grams of soft brown sugar.
7. You need 1/2 tsp of vanilla extract.
8. It's 1/4 tsp of baking soda / bicarb.
9. Prepare 1/4 tsp of baking powder.
10. Prepare of Topping.
11. You need 3 tbsp of granulated sugar.
12. Prepare 3 tbsp of soft brown sugar.
13. You need 1 tsp of ground cinnamon.

Mix together almond flour, baking soda, and salt in a small mixing bowl. The BEST Snickerdoodle cookie recipe ever! Soft and chewy snickerdoodle cookies loaded with cinnamon-sugar. No chilling required so they can be made This easy Snickerdoodle Cookies recipe is truly the BEST.

Vickys Almond Flour Snickerdoodles, GF DF EF SF step by step

1. Mix the flax and water and set aside for 10 minutes until gelatinous. You can use an egg instead if you prefer.
2. Combine the spread, half of the almond flour, the white and brown sugars, flax egg, vanilla, baking soda and baking powder in a bowl and mix together.
3. Beat in the other half of the almond flour until all the ingredients are thoroughly incorporated. The mixture will be stiff. Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
4. Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.
5. Combine the topping ingredients in a small dish.
6. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across. Roll each ball in the topping mixture and put on the baking sheet 2 inches apart.
7. For flatter/crisper cookies, press each one down with your fingers, keeping them about 1/4 inch thick. If you bake them in the ball shapes they'll spread and form a more domed-shaped cookie.
8. Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch.
9. Remove the cookies to a rack and let cool for 20 - 30 minutes before serving. They're fairly crumbly when they're hot but they stay together well once they're cool.

Soft, buttery and chewy cinnamon-sugar cookies that are loaded with flavor! You can get almond flour online at www.honeyvillegrain.com or www.nuts.com The bob's red-mill brand doesn't work as well. You can get the arrow root powder. These refined sugar-free, almond flour snickerdoodles from Sweet Laurel Bakery are the best we've ever tried. These are essentially almond flour muffins.