Snickerdoodles

Very similar in texture to Dreena Burton's chocolate chip cookie recipe, this one has just the right amount of chew and thickness to feel like you're really eating a REAL cookie. It would for sure hold up being dipped in milk. James is a big fan of these cookies, and hopefully you, too, will soon see why. :)

I really did make them as small as she suggests, and it's a nice size (which is saying a lot coming from me, because I usually think bigger is better). I've made these twice, once using whole wheat flour instead of spelt in an even exchange, and another using a mix of almond and oat flour. Either way works!

Snickerdoodles

From Plant Powered Kitchen

3/4 cup + 1 T spelt flour (or whole wheat, or almond)
1/4 cup + 2 T oat flour
1/3 cup coconut sugar
1 tsp baking powder
¼ tsp rounded baking soda
¼ tsp cinnamon
¼ tsp salt
¼ cup maple syrup
2 tsp vanilla
3 T organic neutral-tasting oil (I used melted coconut oil)

For coating:
2 tsp coconut sugar
1 tsp cinnamon

1. Preheat oven to 350. Line a baking sheet with parchment paper. 

2. In a medium bowl, combine dry ingredients and mix well (sifting as needed). 

3. In a small bowl, combine wet ingredients. Add wet to dry, stir until just combined. 

4. Put the mixture in the fridge for about 5 minutes, while you prepare the coating in a small bowl.

5. Gently roll small spoonfuls of batter (about 1/2 Tablespoon each) into balls. Once they are all formed, roll each ball in the coating and place on the lined pan. DO NOT FLATTEN THEM. 

6. Bake for 10 minutes, remove from oven, and let cool for just one minute before transferring to a cooling rack. Don't overbake or let them sit on the hot pan for long because they'll dry out. .