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GF DF Refined Sugar-Free Snickerdoodles by Alyssa

These are perfect for a New Years Party! Make them for yourself or your friends with dietary restrictions. If you're making for others let me tell you: No prior GF baking knowledge is required! Just follow the recipe exactly and I promise it will turn out fine! You'll probably be surprised how good they are and want to make more for yourself and the rest of your guests!!

For all my Friends with allergies who want to know if these are for you let me save you a scroll, check out the ingredients here:

Ingredients: Palm Sugar, Maple Syrup or Haws Bees Honey, Coconut Oil, Apple Sauce, Vanilla, Eggs, Cinnamon, Bob's Red Mill 1-to-1 GF Flour Blend, Cream of Tartar, Arrowroot Starch, Baking Soda, and Salt.

Tips for Baking:

-Cream the Coconut Oil before had so it is smooth and blends well with the other ingredients. A few small beads of it undissolved won't be a big deal but you don't want large chunks that won't mix up in the batter. It's better to use newer Coconut Oil to avoid this so if you have a container of it that's been sitting around a while now might not be the best time to use it. You can also melt it to get the recipe smooth but note that you will then have to refrigerate it for longer before spooning it onto the pan. (And who wants to wait for that).

-Let the cookies cool on the pan. They will fall apart if you transfer them to a cooling rack before they set up. What I like to do is put a parchment paper on the cookie sheet and then slide it off onto the counter to let the cookies cool without having to pull out another pan. (I actually only have one cookies sheet anyway... I know! Who am I?)

Ok, onto the good stuff...


1/3 Cup Solid Coconut Oil (Creamed)

1 Cup Palm Sugar (also known as Coconut Sugar)

1/4 Cup of Maple Syrup or Honey

1/4 Cup of Apple Sauce

1 Tsp Vanilla

2 Eggs

Put all of the above ingredients in a stand-mixer and mix until smooth (make sure to scrape the sides to get any sticky ingredients like crystialized honey from clumping up there).

Whisk the following ingredients in a big bowl then add incrementally to the mixer:

1 3/4 Cup Bob's Red Mill 1-to-1 Baking Flour

1/4 Cup Arrowroot Starch (Tapioca Starch also works)

1/2 tsp Baking Soda

1/4 tsp Salt

1 tsp Cream of Tartar

3/4 tsp Cinnamon

Put Covered Mixer Bowl in the Fridge for at least an hour to set up (or if you're like me just put it in the freezer for as long as you can possibly stand to wait).

For the Top:

Mix together 1 1/2 tsp Cinnamon and 1/4 Cup of Palm Sugar to top cookies with after spooning them onto the cookie sheet.

Once Chilled spoon onto cookie sheet and add a sprinkle of the Cinnamon/Sugar mixture. bake at 350 (or 325 Convection) for 8-10 minutes or until they puff up and no longer have a raw 'shine' to them. (Undercooking will produce a doughy flat cookie and over cooking will produce a rock hard brick haha so just try to watch them and note what works best for your oven.)

These cookies spread to a pretty decent size when using a regular cooke dough scoop. I would recommend not putting more than 9 on a parchment lined full size sheet at a time.

let them cool before removing them from the parchment.

Enjoy! and Happy New Year! From the Haws Family Alyssa, Trent and Brighty

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