Snickerdoodles

• 4.2 ounces garbanzo bean flour (about 1 cup)
• 1.3 ounces potato starch (about 1/4 cup)
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 2 large egg yolks
• 3 tablespoons turbinado sugar
• 1 teaspoon ground cinnamon

1. Preheat oven to 350u0b0.
2. Weigh or lightly spoon flour and potato starch into dry measuring cups; level with a knife. Combine flour, potato starch, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.
3. Place butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed until blended. Add corn syrup, vanilla, and egg yolks, beating at low speed. Add flour mixture; beat at low speed until blended.
4. Combine turbinado sugar and cinnamon in a small bowl. Shape dough with moist hands into 1-inch balls. Roll balls in sugar mixture. Place 2 inches apart on a baking sheet lined with parchment paper; flatten cookies with the bottom of a glass. Bake at 350u0b0 for 8 to 10 minutes or until edges of cookies are golden brown. Cool completely on pan.

garbanzo bean flour, starch, baking soda, xanthan gum, cream of tartar, salt, butter, brown sugar, granulated sugar, corn syrup, vanilla, egg yolks, turbinado sugar, ground cinnamon

Taken from www.myrecipes.com/recipe/snickerdoodles-4 (may not work)