Recipe: Tasty Vickys Almond Flour Snickerdoodles, GF DF EF SF

Vickys Almond Flour Snickerdoodles, GF DF EF SF. Almond Flour Snickerdoodles. posted by Marina Delio Made with almond flour and coconut oil, these snickerdoodles are naturally vegan and gluten-free. Crispy, chewy and easy-to-make gluten-free cookies!

Learn how to prepare this easy Almond-Flour Snickerdoodles recipe like a pro. Mix together almond flour, baking soda, and salt in a small mixing bowl. See more ideas about Recipes, Food, Foods with gluten. · Paleo Chocolate Bread made with almond flour (no coconut!) and a simple list of ingredients. You can cook Vickys Almond Flour Snickerdoodles, GF DF EF SF using 13 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Vickys Almond Flour Snickerdoodles, GF DF EF SF

1. You need 1 tbsp of ground flaxseed.
2. It's 3 tbsp of warm water.
3. Prepare 112 grams of softened sunflower spread / butter.
4. You need 170 grams of ground almonds / almond flour (1 & 1/2 cups), divided.
5. Prepare 150 grams of granulated sugar.
6. Prepare 50 grams of soft brown sugar.
7. You need 1/2 tsp of vanilla extract.
8. You need 1/4 tsp of baking soda / bicarb.
9. It's 1/4 tsp of baking powder.
10. You need of Topping.
11. Prepare 3 tbsp of granulated sugar.
12. It's 3 tbsp of soft brown sugar.
13. Prepare 1 tsp of ground cinnamon.

This bread is moist, almost cake-like! These refined sugar-free, almond flour snickerdoodles from Sweet Laurel Bakery are the best we've ever tried. You can get almond flour online at www.honeyvillegrain.com or www.nuts.com The bob's red-mill brand doesn't work as well. You can get the arrow root powder.

Vickys Almond Flour Snickerdoodles, GF DF EF SF instructions

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.

We use blanched- fine almond flour. We have not tested this recipe with coconut flour. This is "Almond Flour Snickerdoodle Cookies" by Wholeness Center on Vimeo, the home for high quality videos and the people who love them. These gluten free snickerdoodles are the classic, super-soft cookies you remember, with that classic, crisp cinnamon-sugar crackle outside. He is not GF and he is incredibly supportive of my choice to go GF.