Step-by-Step Guide to Prepare Award-winning Vickys Almond Flour Snickerdoodles, GF DF EF SF

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys almond flour snickerdoodles, gf df ef sf. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Almond Flour Snickerdoodles, GF DF EF SF is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Almond Flour Snickerdoodles, GF DF EF SF is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook vickys almond flour snickerdoodles, gf df ef sf using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

1. Take 1 tbsp ground flaxseed
2. Prepare 3 tbsp warm water
3. Get 112 grams softened sunflower spread / butter
4. Take 170 grams ground almonds / almond flour (1 & 1/2 cups), divided
5. Take 150 grams granulated sugar
6. Take 50 grams soft brown sugar
7. Get 1/2 tsp vanilla extract
8. Take 1/4 tsp baking soda / bicarb
9. Take 1/4 tsp baking powder
10. Take Topping
11. Make ready 3 tbsp granulated sugar
12. Make ready 3 tbsp soft brown sugar
13. Take 1 tsp ground cinnamon

Instructions to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:

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

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