Gfcf Chocolate Snickerdoodles

• 14 cup sugar
• 12 teaspoon cinnamon
• 1 23 cups bob's red mill all-purpose flour
• 12 cup natural cocoa powder (not Dutch)
• 1 teaspoon baking soda
• 12 teaspoon xanthan gum
• 12 teaspoon cinnamon
• 14 teaspoon salt
• 12 cup canola oil
• 34 cup sugar
• 1 large egg
• 3 tablespoons rice milk (or other non-dairy, non-soy milk alternative)
• 2 teaspoons vanilla extract (GF)

1. Preheat oven to 350 degrees.
2. Grease a baking sheet with cooking spray, set aside.
3. Sift together the topping ingredients in a small bowl, set aside.
4. In a large bowl, sift together the flour through the salt.
5. Make a well in the center, set aside.
6. In a separate bowl, mix together the canola oil through the vanilla extract.
7. Pour the wet ingredients into the dry ingredients and beat until well blended.
8. At this point the cookie dough will not be terribly firm - you can refrigerate it if you like.
9. Scoop the dough and roll with your hands into walnut-sized balls and roll them in the sugar.
10. Place cookies two inches apart on the cookie sheet to allow for spreading.
11. Bake 10-12 minutes or until puffy and crackled.
12. Remove from oven and let rest one minute on the baking sheet before removing them to a wire rack to cool.

sugar, cinnamon, bobs red, natural cocoa, baking soda, xanthan gum, cinnamon, salt, canola oil, sugar, egg, rice milk, vanilla

Taken from www.food.com/recipe/gfcf-chocolate-snickerdoodles-399313 (may not work)