Maple sugar (pure, dried, granulated maple syrup), adds an extra infusion of warmth into these soft and chewy snickerdoodles. For a more traditional recipe, cane sugar can be substituted for maple sugar.
Makes: 24 cookies
Free of: gluten and all top allergens
- 1 cup (250 mL) sorghum flour
- 3/4 cup (175 mL) Top 8-free chickpea/garbanzo bean flour
- 1/2 cup (60 mL) tapioca starch
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup (120 mL) maple sugar, divided
- 1/2 cup (120 mL) maple syrup
- 1/2 cup (120 mL) coconut oil*, melted
- 1 tsp vanilla extract
- 1 tbsp ground cinnamon
*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.
- Preheat oven to 350° F and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together flours, starch, baking powder, baking soda, xanthan gum and salt.
- In a medium bowl, whisk together 1/4 cup maple sugar, maple syrup, oil and vanilla. Add to dry ingredients and stir until the batter is completely smooth and fairly thick. Refrigerate 10 minutes.
- Combine 1/4 cup maple sugar and cinnamon in a small bowl. Scoop dough by the heaping tablespoon, roll into balls and gently toss in the cinnamon maple sugar to coat. Place dough balls about 1 1/2 inches apart on the prepared baking sheets and flatten slightly.
- Bake 10-12 minutes, or until barley browned around the edges and longer shiny on top. They should look a bit underdone. Cool 10 minutes, then remove to a wire rack to cool completely.
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