Simple Way to Make Any-night-of-the-week Vickys Almond Flour Snickerdoodles, GF DF EF SF

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys almond flour snickerdoodles, gf df ef sf. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Vickys Almond Flour Snickerdoodles, GF DF EF SF is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Vickys Almond Flour Snickerdoodles, GF DF EF SF is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys almond flour snickerdoodles, gf df ef sf using 13 ingredients and 9 steps. Here is how you can achieve that.

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

1. Get 1 tbsp ground flaxseed
2. Prepare 3 tbsp warm water
3. Prepare 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. Make ready 1/4 tsp baking powder
10. Take Topping
11. Get 3 tbsp granulated sugar
12. Prepare 3 tbsp soft brown sugar
13. Prepare 1 tsp ground cinnamon

Steps 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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