These cookies are a simple treat for anyone who loves ground cinnamon. My youngest prefers these cookies to anything chocolate.
Ingredients
- 0.66 cup (135 g) superfine sugar
- 0.33 cup (80 ml) vegetable oil
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (60 g) Bob’s Red Mill tapioca flour
- 1 cup (125 g) Bob’s Red Mill white rice flour
- ½ teaspoon (2.3 g) cream of tartar
- ½ teaspoon (2.3 g) baking powder
- ¼ teaspoon (1.5 g) salt
- 1 tablespoon (15 ml) rice milk, safe milk alternative, or water
- ½ cup (100 g) raw sugar
- 1 tablespoon (7 g) ground cinnamon
How to Make It
- Preheat oven to 350°F (180°C, or gas mark 4).
- In a food processor, add the sugar, oil, and vanilla and pulse a few times to partially combine ingredients. Add in the tapioca flour and the next 4 ingredients (through salt). Pulse dough while slowly adding in the rice milk.
- Process until smooth (about 40 seconds). Dough should look smooth but not firm. You should be able to pinch off a piece of dough and roll it into a soft ball without the dough sticking to your hands. If the dough appears watery, add in 1 tablespoon (8 g) powdered sugar at a time until dough reaches correct consistency. If dough is too dry, add 1 teaspoon (5 ml) of additional rice milk.
- Pinch off about 1 to 2 teaspoons (5 to 10 g) of dough at a time and roll into balls.
- Combine the sugar and cinnamon in a shallow bowl. Place a dough ball in the sugar mixture. With a spoon, sprinkle sugar mixture over the surface of the cookie.
- Place dough balls onto a baking sheet (about 10 per baking sheet). Flatten slightly. If desired, sprinkle more sugar mixture on top of each fl attened cookie
- Bake for 8 to 12 minutes or until cookies are golden brown around the edges. Remove with a spatula to a fl at surface or wire rack to cool completely
