Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free

• 1 tbsp ground flaxseed
• 3 tbsp warm water
• 112 grams softened sunflower spread / butter
• 170 grams ground almonds / almond flour (1 & 1/2 cups), divided
• 150 grams granulated sugar
• 50 grams soft brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp baking soda / bicarb
• 1/4 tsp baking powder
• 3 tbsp granulated sugar
• 3 tbsp soft brown sugar
• 1 tsp ground cinnamon

1. Mix the flax and water and set aside for 10 minutes until gelatinous.
2. You can use an egg instead if you prefer
3. 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
4. Beat in the other half of the almond flour until all the ingredients are thoroughly incorporated.
5. The mixture will be stiff.
6. Cover the bowl with plastic wrap and chill in the fridge for 1 hour
7. Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment paper
8. Combine the topping ingredients in a small dish
9. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
10. Roll each ball in the topping mixture and put on the baking sheet 2 inches apart
11. For flatter/crisper cookies, press each one down with your fingers, keeping them about 1/4 inch thick.
12. If you bake them in the ball shapes they'll spread and form a more domed-shaped cookie
13. Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch
14. Remove the cookies to a rack and let cool for 20 - 30 minutes before serving.
15. They're fairly crumbly when they're hot but they stay together well once they're cool

ground flaxseed, water, sunflower, ground almonds, sugar, brown sugar, vanilla, baking soda bicarb, baking powder, sugar, brown sugar, ground cinnamon

Taken from cookpad.com/us/recipes/362727-vickys-almond-flour-snickerdoodles-gluten-dairy-egg-soy-free (may not work)