Snickerdoodles

• Course Dessert
• Cuisine Dairy-Free, Kid Friendly, Party Food, Vegan

Prep time

Cook time

Servings

Ingredients

• Cookies
• 2 1/2 Cups Bob's Red Mill One-to-One Gluten-Free Baking Flour
• 1 1/2 Teaspoon Baking Soda
• 1 Dash Salt
• 1/2 Teaspoon Cinnamon
• 1/2 Cup apple butter
• 3/4 Cup Vanilla Sugar
• 1/4 Cup maple syrup
• 3 Tablespoons Vanilla Almond Milk unsweetened
• 1 Tablespoon Vanilla Extract
• Coating
• 1/4 Cup Vanilla Sugar
• 2 Teaspoons Cinnamon ground

Instructions

1. Preheat oven to 350.
2. Line two large baking sheets with parchment paper or silpat.
3. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
4. In a large bowl, beat together apple butter, vanilla sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
5. In a wide, shallow bowl, combine remaining vanilla sugar and cinnamon for the coating.
6. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
7. Bake for 10-12 minutes, until the edges are lightly browned.
8. They may look under-done, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.