Snickerdoodles

About: 

I first found this recipe for “skinny snickerdoodles” on a blog called “Chocolate-Covered Katie, The Healthy Dessert Blog” She has a ton of wonderful recipes some gluten-free and some vegan so I just changed up a few things to make this recipe completely vegan and gluten free. I have made these cookies a few times and everyone loves them (even my friends who CAN eat dairy and gluten!) If you roll the cookies to be about 1 inch in size, you will make about 12-14 cookies.

 

What You Need: 

• 3/4 cup gluten-free flour (I use King Arthur gluten free flour)
• 1/4 tsp baking powder
• 1/4 tsp salt 
• 1/4 tsp + 1/8 tsp baking soda 
• 1/4 cup white sugar
• 1/2 tsp pure vanilla extract
• 1 and 1/2 tablespoons non-dairy milk (I use light silk)
• 1/4 cup vegan butter (I use earth balance)
• 1/4 cup cinnamon
  
• 1/2 cup sugar 

How To Make:

• Preheat your oven to 330 F
• Combine the dry ingredients in a medium sized bowl and mix very well and set aside
• In a larger bowl melt the vegan butter and add the remaining wet ingredients and mix
• Pour the dry ingredients into the bowl of wet ingredients and mix into a dough and set aside
• Combine the cinnamon and sugar to make a mix 
• Create 1 inch rolls of dough and roll them in the cinnamon/sugar mixture and set on an un-greased baking sheet
• Place the sheet in the fridge until the cookie balls get very cold. If you do not care to have soft cookies then you can skip this step
• Bake for 9-10 minutes, they will look a little underdone but after you let them cool you will find they are perfect! 

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