Recipe of Super Quick Homemade Vickys Almond Flour Snickerdoodles, GF DF EF SF

Vickys Almond Flour Snickerdoodles, GF DF EF SF.

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, vickys almond flour snickerdoodles, gf df ef sf. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can cook vickys almond flour snickerdoodles, gf df ef sf using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

1. {Take of ground flaxseed.
2. {Prepare of warm water.
3. {Take of softened sunflower spread / butter.
4. {Prepare of ground almonds / almond flour (1 & 1/2 cups), divided.
5. {Make ready of granulated sugar.
6. {Take of soft brown sugar.
7. {Get of vanilla extract.
8. {Prepare of baking soda / bicarb.
9. {Take of baking powder.
10. {Prepare of Topping.
11. {Take of granulated sugar.
12. {Get of soft brown sugar.
13. {Prepare of ground cinnamon.

Instructions to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

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.

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