Snickerdoodles

• 1 1/3 cups plus 1/2 cup vegan sugar
• 3 tablespoons ground cinnamon
• 2 cups rice flour
• 1/4 cup ground flax meal
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 3/4 cup plus 2 tablespoons melted refined coconut oil or canola oil
• 1/2 cup unsweetened applesauce
• 2 tablespoons vanilla extract

1. Preheat the oven to 325F.
2. Line 2 rimmed baking sheets with parchment paper and set aside.
3. In a shallow bowl, whisk together the 1/2 cup sugar and 2 tablespoons of the cinnamon until evenly incorporated.
4. Set aside.
5. In a medium bowl, whisk together the 1 1/3 cups sugar, the flour, flax meal, baking soda, xanthan gum, salt, and the remaining 1 tablespoon of cinnamon.
6. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough that resembles wet sand forms.
7. Cover the bowl with plastic wrap and refrigerate for 1 hour.
8. Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar mixture and roll around to coat the dough all over.
9. Place on the prepared baking sheets, about 1 inch apart.
10. Gently press each cookie with a fork to help them spread.
11. Bake for 7 minutes, rotate the baking sheets, and continue baking for 7 minutes more, or until the cookies are crispy around the edges.
12. Let stand on the baking sheets for 15 minutes before serving.

vegan sugar, ground cinnamon, rice flour, ground flax meal, baking soda, xanthan gum, salt, coconut oil, unsweetened applesauce, vanilla

Taken from www.epicurious.com/recipes/food/views/snickerdoodles-378080 (may not work)