Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, vickys almond flour snickerdoodles, gf df ef sf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vickys Almond Flour Snickerdoodles, GF DF EF SF is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Vickys Almond Flour Snickerdoodles, GF DF EF SF is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys almond flour snickerdoodles, gf df ef sf using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

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

Instructions to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

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
10. Ready to serve and ENJOY!

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