A soft and pillowy cookie, covered with a crunchy later of cinnamon and sugar. Gluten free, low sugar, and flour free. These may be a Christmas classic, but they are a pretty special cookie year round. Adapted from Snickerdoodles on OhSheGlows.
3tablespoonsorganic cane sugarnot coconut or molasses sugar
2tablespoonsorganic cane sugar
Mix together all the dry ingredients in a medium sized mixing bowl.
In a small bowl, combine all wet ingredients, and mix well.
Add the wet ingredients to the dry, and stir until all the dry ingredients are mixed in.
The dough will be sticky. Although it's difficult, it's fine to take the dough and form the balls at this stage.
To make the dough easier to work with, refrigerate for 1 hour, or overnight. I've baked these both from the warm dough and from chilled dough, and both bake nicely and come out the same- except the chilled dough makes more uniform, nicely rounded cookies.
Use a ½ tablespoon measuring spoon to scoop the dough out. This measurement will yield 24 mid-sized cookies.
Roll each mound of dough into a ball, and coat with the cinnamon and sugar topping.
Bake for 10 minutes for a soft cookie.
For a crispier cookie, bake for 10 minutes, turn off heat, and leave the cookies in the oven for another 10 minutes.
*This recipe needs a really fine oat flour. Don't make it in a food processor. In a high speed blender, process oats for about 2 minutes. If you don't have a high speed blender, buy store milled oat flour. **Almond flour can be subbed.