Vickys Almond Flour Snickerdoodles, Gluten, Dairy, Egg & Soy-Free - ground flaxseed

Method

• 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 / 350F 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