Name: Vickys Almond Flour Snickerdoodles, GF DF EF SF
Prep time: 22 min
Cook time: 28 min
Total time: 50 min
Ingredients: 1 tbsp ground flaxseed; 3 tbsp warm water; 112 grams softened sunflower spread / butter; 170 grams ground almonds / almond flour (1 & 1/2 cups), divided; 150 grams granulated sugar; 50 grams soft brown sugar; 1/2 tsp vanilla extract; 1/4 tsp baking soda / bicarb; 1/4 tsp baking powder; Topping; 3 tbsp granulated sugar; 3 tbsp soft brown sugar; 1 tsp ground cinnamon

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Vickys Almond Flour Snickerdoodles, GF DF EF SF

You can cook 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 :

Provide ground flaxseed.

Use warm water.

Provide softened sunflower spread / butter.

You need ground almonds / almond flour (1 & 1/2 cups), divided.

You need to prepare granulated sugar.

You need to prepare soft brown sugar.

Provide vanilla extract.

Use baking soda / bicarb.

Provide baking powder.

Provide Topping.

You need granulated sugar.

Prepare soft brown sugar.

Prepare ground cinnamon.

Short Tips:

If a recipe says to use a particular type of pan, then use that pan. If you merely own one nonstick pan, the most effective tip we will offer you is to wait for a good sale at a kitchen store, then get yourself a stainless steel pan and a cast iron frying pan. Additionally its good idea to replace cheap nonstick pans every few years, as the coating can wear down over the years.

instructions :Vickys Almond Flour Snickerdoodles, GF DF EF SF

Mix the flax and water and set aside for 10 minutes until gelatinous. You can use an egg instead if you prefer.

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.

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.

Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.

Combine the topping ingredients in a small dish.

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.

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.

Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch.

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.

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