Red Meat Allergy Friendly Tigernut Flour Snickerdoodle Cookies
Total time42 min
Prep time20 min
Cook time12 min
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Learn more āIngredients
18 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the dough
- 2 cups tigernut flour
- 2 tbsp arrowroot starch
- Ā½ tsp baking soda
- 1 tsp cream of tartar
- Ā½ tsp ground ceylon cinnamon
- Ā¼ tsp fine sea salt
- ā cup coconut oil, melted and cooled
- Ā¼ cup honey
- 1 tsp vanilla powder
For the cinnamon coating
- 2 tbsp honey
- 1 tsp ground ceylon cinnamon
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Line a large baking sheet with parchment paper.
- 2
Make the gelatin egg: sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 2 minutes, until the surface is fully wrinkled and the gelatin has absorbed the water. Whisk vigorously for about 30 seconds until frothy and slightly thickened, then set aside.
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