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Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 1 minutes
Serving : 30
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Prepare the ingredients before making Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free for your family or friends.

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

  • 1 tbsp ground flaxseed
  • 3 tbsp warm water
  • 112 grams softened sunflower spread / butter
  • 170 grams ground almonds / almond flour (1 & 1/2 cups), divided
  • 150 grams granulated sugar
  • 50 grams soft brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda / bicarb
  • 1/4 tsp baking powder
  • Topping
  • 3 tbsp granulated sugar
  • 3 tbsp soft brown sugar
  • 1 tsp ground cinnamon

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

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Mix the flax and water and set aside for 10 minutes until gelatinous. You can use an egg instead if you prefer
  • Step 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
  • Step 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
  • Step 4
  • Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
  • Step 5
  • Combine the topping ingredients in a small dish
  • Step 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
  • Step 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
  • Step 8
  • Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch
  • Step 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
Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free Reviews

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