VANILLA BEAN SNICKERDOODLES

Vanilla Bean Snickerdoodles image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 12

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2 1/2 cup(s) gluten-free baking blend (or 2 cups white whole wheat flour)
1 1/2 teaspoon(s) baking soda
dash(es) salt
1/2 teaspoon(s) cinnamon
1/2 cup(s) apple butter
3/4 cup(s) vanilla sugar
1/4 cup(s) pure maple syrup
3 tablespoon(s) unsweetened vanilla almond milk
1 tablespoon(s) vanilla extract
FOR THE COATING
1/4 cup(s) vanilla sugar
2 teaspoon(s) ground cinnamon

Steps:

Preheat oven to 350. Line 2 large baking sheets with parchment paper or silpat. In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside. In a large bowl, beat together apple butter, vanilla sugar, maple syrup, and almond milk until well combined. Add vanilla, then add dry ingredients and mix until well combined.
In a wide, shallow bowl, combine remaining vanilla sugar and cinnamon for the coating. Lightly spray hands with nonstick spray, then roll dough into one inch balls. Roll in the sugar mixture to coat completely, then transfer to baking sheet. Repeat with remaining dough.
Bake for 10-12 minutes, until the edges are lightly browned. They may look underdone, but do not over bake. They will set more as they cool. Let stand for 5-10 minutes, then transfer to a wire rack to cool completely.