Food recipes
Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free
Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free Ingredients: seeds, flaxseed water, bottled, generic butter, without salt nuts, almonds sugars, granulated sugars, brown vanilla extract leavening agen...
Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free
Ingredients:
seeds, flaxseed
water, bottled, generic
butter, without salt
nuts, almonds
sugars, granulated
sugars, brown
vanilla extract
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, brown
spices, cinnamon, ground
Directions:
Mix the flax and water and set aside for 10 minutes until gelatinous.
You can use an egg instead if you prefer
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
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
Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Combine the topping ingredients in a small dish
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
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
Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch
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
Ingredients:
seeds, flaxseed
water, bottled, generic
butter, without salt
nuts, almonds
sugars, granulated
sugars, brown
vanilla extract
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, brown
spices, cinnamon, ground
Directions:
Mix the flax and water and set aside for 10 minutes until gelatinous.
You can use an egg instead if you prefer
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
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
Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
Combine the topping ingredients in a small dish
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
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
Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch
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