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We hope you got insight from reading it, now let’s go back to vickys almond flour snickerdoodles, gf df ef sf recipe. To make vickys almond flour snickerdoodles, gf df ef sf you only need 13 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook Vickys Almond Flour Snickerdoodles, GF DF EF SF:
- Take 1 tbsp of ground flaxseed.
- Provide 3 tbsp of warm water.
- Provide 112 grams of softened sunflower spread / butter.
- Provide 170 grams of ground almonds / almond flour (1 & 1/2 cups), divided.
- You need 150 grams of granulated sugar.
- Get 50 grams of soft brown sugar.
- Get 1/2 tsp of vanilla extract.
- Take 1/4 tsp of baking soda / bicarb.
- Provide 1/4 tsp of baking powder.
- Get of Topping.
- Provide 3 tbsp of granulated sugar.
- Use 3 tbsp of soft brown sugar.
- Provide 1 tsp of ground cinnamon.
Steps to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:
- 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 / 350°F 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.
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