Cooking with food intolerances

Snickerdoodle Cookies October 21, 2012

1 1/2 c. sugar

1/2 c. soy free Earth Balance

1/2 c. palm shortening

2 chia or flax eggs (2 Tbs. seeds + 6 Tbs. water; let chia goo set 1 minute, flax goo needs to sit 10 minutes)

2 3/4 c. gluten-free flour blend (I use Pamela’s gluten-free baking mix)

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. baking powder

pinch of salt

2 Tbs. water

1 Tbs. canola or mild olive oil

Cinnamon sugar for rolling: 1/4 c. sugar + 2 tsp. cinnamon

Mix all ingredients except cinnamon sugar. I use my big scoop and roll into balls, then roll in cinnamon sugar. Place on insulated baking sheet and flatten slightly. Bake in preheated 400F oven for 10-12 minutes.



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