Gfcf Chocolate Snickerdoodles

Ingredients

Topping

• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Dry Ingredients

• 1 2/3 cups bob's red mill all-purpose flour
• 1/2 cup natural cocoa powder (not Dutch)
• 1 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Wet ingredients

• 1/2 cup canola oil
• 3/4 cup sugar
• 1 large egg
• 3 tablespoons rice milk (or other non-dairy, non-soy milk alternative)
• 2 teaspoons vanilla extract (GF)

Directions

1. 1

   Preheat oven to 350 degrees. Grease a baking sheet with cooking spray, set aside.

2. 2

   Sift together the topping ingredients in a small bowl, set aside.

3. 3

   In a large bowl, sift together the flour through the salt. Make a well in the center, set aside. In a separate bowl, mix together the canola oil through the vanilla extract. Pour the wet ingredients into the dry ingredients and beat until well blended.

4. 4

   At this point the cookie dough will not be terribly firm - you can refrigerate it if you like.

5. 5

   Scoop the dough and roll with your hands into walnut-sized balls and roll them in the sugar.

6. 6

   Place cookies two inches apart on the cookie sheet to allow for spreading. Bake 10-12 minutes or until puffy and crackled. Remove from oven and let rest one minute on the baking sheet before removing them to a wire rack to cool.