Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free

1. 1

   Mix the flax and water and set aside for 10 minutes until gelatinous.

2. 2

   You can use an egg instead if you prefer

3. 3

   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

4. 4

   Beat in the other half of the almond flour until all the ingredients are thoroughly incorporated.

5. 5

   The mixture will be stiff.

6. 6

   Cover the bowl with plastic wrap and chill in the fridge for 1 hour

7. 7

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

8. 8

   Combine the topping ingredients in a small dish

9. 9

   Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.

10. 10

    Roll each ball in the topping mixture and put on the baking sheet 2 inches apart

11. 11

    For flatter/crisper cookies, press each one down with your fingers, keeping them about 1/4 inch thick.

12. 12

    If you bake them in the ball shapes they'll spread and form a more domed-shaped cookie

13. 13

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

14. 14

    Remove the cookies to a rack and let cool for 20 - 30 minutes before serving.

15. 15

    They're fairly crumbly when they're hot but they stay together well once they're cool

* Per serving · 4 servings · Values may vary.

No additional tips available.