YIELD: 24 COOKIES
Some speculate that Snickerdoodles have German roots, while others believe that the name “Snickerdoodle” was just another whimsical cookie name made in the nineteenth-century New England tradition.
Regardless of the source of the name, these cookies are another childhood favorite.
2 tablespoons flaxseed meal 4 tablespoons water ½ cup non dairy margarine ½ cup non hydrogenated shortening 1½ cups sugar, plus 4 tablespoons for rolling 1 teaspoon vanilla extract 2 teaspoons cream of tartar 2 teaspoons baking soda ½ teaspoon salt 1 cup sorghum flour 1 cup millet flour ¾ cup potato starch 1 teaspoon xanthan gum 1 tablespoon cinnamon, for rolling
• Preheat oven to 375°F. • In a small bowl, mix the flaxseed meal with the water and allow it to rest for at least 5 minutes, or until thick. • Cream together the margarine, shortening, and 1½ cups sugar until smooth. Mix in the prepared flaxseed meal, vanilla extract, cream of tartar, baking soda, and salt. • In a separate bowl, combine sorghum flour, millet flour, potato starch, and xanthan gum. Slowly combine the flour mixture with the sugar mixture and mix vigorously (or use an electric mixer set on medium-low speed) until a stiff dough forms. • In another small bowl combine the 4 tablespoons sugar with the cinnamon. • Roll dough into 1-inch balls and then roll each dough-ball into the cinnamon sugar mixture. • Place 2 inches apart on an ungreased cookie sheet and bake for 9 minutes. • Remove from oven, sprinkle with a touch more sugar, and let cool on cookie sheet for about 5 minutes. • Transfer the cookies to a wire rack and let cool for at least 20 more minutes before handling. Store in airtight container for up to 1 week.
These tender cinnamon sugar–speckled cookies need a lot of space when baking. Be sure to place them at least 2 inches apart on a cookie sheet or the cookies will merge together.