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The Fast Way to Cooking Yummy Vickys Almond Flour Snickerdoodles, GF DF EF SF

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Vickys Almond Flour Snickerdoodles, GF DF EF SF

We hope you got benefit from reading it, now let’s go back to vickys almond flour snickerdoodles, gf df ef sf recipe. You can have vickys almond flour snickerdoodles, gf df ef sf using 13 ingredients and 9 steps. Here is how you achieve it.

Here are the ingridients that are needed to produce a perfect Vickys Almond Flour Snickerdoodles, GF DF EF SF:

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

Ready with the ingridients? Below are the procedures on preparing 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.

Vickys Almond Flour Snickerdoodles, GF DF EF SF. I love using almond flour, it's one of my favourite ingredients now we're GF. You can still use all purpose in these but you'll probably need a little extra. The almond flour makes them utterly delicious though and keep any leftover cinnamon sugar topping in a jar for sprinkling on your French To. Vickys Christmas Pudding Cookies, GF DF EF SF NF This is a basic sugar cookie recipe with added cocoa but decorating them in this way is really cute for Christmas.

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