Preheat the oven to 375°F. Line one large baking sheet with parchment paper.
In a small bowl, stir together 2 Tbsp sugar and the cinnamon. Set aside.
In a stand mixer bowl or medium sized bowl, combine ½ cup sugar, ghee, and 2 Tbsp water. Beat on medium high for 3 minutes.
Meanwhile, in a separate bowl, combine the millet flour, sorghum flour, rice flour, potato starch, cream of tartar, salt, vanilla, and baking soda. Stir until the ingredients are blended together well.
Add the egg replacer to another small bowl. Stir in 1 Tbsp + 1 ½ tsp water. Let sit for 1 minute.
Add the egg replacer to the creamed ghee mixture. Beat on medium high for 1 minute.
Add the flour mixture to the creamed mixture. Mix on low just until the flour is incorporated.
By hand, roll pieces of dough into 18 evenly sized balls, slightly smaller than a golf ball. Roll each one in the cinnamon sugar. Then, place it on the baking sheet.
Bake for 12 – 18 minutes. A shorter bake time will result in softer cookies, and a longer bake time will result in crunchy snickerdoodles.
Transfer the cookies to a cooling rack to cool completely.
Store in an air tight container.
An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients.
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