GLUTEN FREE

SNICKERDOODLES

While made with healthier ingredients, these cookies are chewy in the center and crisp around the edges, just like a traditional cookie.

Cashew butter Coconut oil Egg Vanilla Organic cane sugar  Baking soda Cream of tartar Sea salt Cinnamon Oat flour* Arrowroot powder

WHAT YOU NEED

In a medium sized mixing bowl, combine the cashew butter, coconut oil, egg, and vanilla, add the sugar, baking soda, sea salt, cinnamon, and cream of tartar. Stir to mix these ingredients in.

ONE

Add the oat flour and arrowroot flour, and stir until it forms a sticky dough. Refrigerate the cookie dough for about 30 minutes.

TWO

Form the cookie dough into a ball, and roll it in the cinnamon and sugar mixture.

THREE

Add the cookie dough balls to a baking try with room around each to allow for spreading. Use a fork to press down the cookie dough balls into a flattened round shape.

FOUR

They are so delicious and simple, you’ll make them over and over again!