Snickerdoodles

Snickerdoodles

makes 22 cookies

Ingredients

• 1 cup vegan margarine
• 1 1/2 cups sugar
• 2 tbsp flaxseed meal mixed with 4 tbsp water
• 1 tbsp vanilla extract
• 2 tsp cream of tartar
• 2 tsp baking soda
• 1/2 tsp salt
• 1 cup sorghum flour
• 1 cup millet flour
• 3/4 cup potato starch
• 1 tsp xanthan gum
• 4 tbsp sugar
• 1 tbsp cinnamon

Instructions

1. Preheat oven to 375 °F.
2. Cream together margarine and sugar until smooth. Mix in prepared flaxseed meal, vanilla extract, cream of tartar, baking soda, and salt.
3. In separate bowl, combine sorghum flour, millet flour, potato starch and xanthan gum. Slowly combine flour mixture with sugar mixture and combine vigorously (or using an electric mixer set on med-low speed) until a stiff dough forms.
4. In another small bowl combine the 4 tbsp sugar with the 1 tbsp cinnamon.
5. Roll dough into 1 inch balls and the roll each dough-ball into the cinnamon sugar mixture.
6. Place two inches apart on ungreased cookie sheet and bake for 9 minutes.
7. Remove from oven, sprinkle with a touch more sugar, and let cool on cookie sheet for about 5 minutes.
8. Next, transfer the cookies to a wire rack and let cool at least 20 more minutes. If you try and mess with them too early on, they will most certainly break.  :(  I know how sad broken cookies make me feel, so don’t let this happen to you.
9. If you are very patient, they will firm up once they have properly cooled down. :)

Source: allysonkramer