30 Mar Snickerdoodles
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| Prep Time | 15 minutes |
| Cook Time | 12-18 minutes |
| Servings |
cookies
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Ingredients
- 1/2 cup white sugar
- 2 Tbsp white sugar
- 2 tsp ground cinnamon
- 1/3 cup ghee
- 5 Tbsp water
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1/4 cup potato starch
- 1/4 cup white rice flour
- 3/4 tsp cream of tartar
- 3/4 tsp salt
- 1/2 tsp vanilla powder
- 1/2 tsp baking soda
- 1 Tbsp Bob's Red Mill Egg Replacer
- 1 1/2 tsp Bob's Red Mill Egg Replacer
Ingredients
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Rate this recipe!
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Instructions
- 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.
Recipe Notes
Notes:
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.