Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys almond flour snickerdoodles, gf df ef sf. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Vickys Almond Flour Snickerdoodles, GF DF EF SF is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Almond Flour Snickerdoodles, GF DF EF SF is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Make ready 1 tbsp ground flaxseed
- Prepare 3 tbsp warm water
- Get 112 grams softened sunflower spread / butter
- Prepare 170 grams ground almonds / almond flour (1 & 1/2 cups), divided
- Take 150 grams granulated sugar
- Make ready 50 grams soft brown sugar
- Get 1/2 tsp vanilla extract
- Get 1/4 tsp baking soda / bicarb
- Make ready 1/4 tsp baking powder
- Take Topping
- Get 3 tbsp granulated sugar
- Take 3 tbsp soft brown sugar
- Get 1 tsp ground cinnamon
Steps to make Vickys Almond Flour Snickerdoodles, GF DF EF SF:
- Mix the flax and water and set aside for 10 minutes until gelatinous. You can use an egg instead if you prefer
- 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
- 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
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper
- Combine the topping ingredients in a small dish
- 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
- 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
- Regardless, bake them for 14 - 16 minutes until starting to brown and are slightly crisp-feeling to the touch
- 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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