The perfect fall time allergy friendly treat! We love to eat them warm from the oven with warm apple cider! Kids love to help roll the cookie dough balls in the cinnamon sugar mixture. A great way for kids to cook with you!


8 T.           Palm oil shortening - Nutiva Original is best

1/2 c.        Sugar

1 t.            Vanilla extract - I use Spice Islands

1 1/2 c.     T.G.I.G.F! Mix

1/2 t.         Cinnamon

1/2 t.         Baking soda

Egg Replacement Mixture:

1 t.            Aluminum-free Baking Powder

1 T.           Balsamic vinegar

1 T.           Water

Mix baking powder, balsamic vinegar and water in a small dish.

2-3 T.        Water - until dough comes together

In a small bowl mix together:

2 t.            Cinnamon

2 T.           Sugar

allergy friendly snickerdoodles

makes approximately 1 1/2 dozen

directions


Preheat oven to 350 degrees. In a large mixing bowl, using a fork, NO MIXER NEEDED, cream together shortening and sugar until light and fluffy. Add the  vanilla, cinnamon, baking soda, T.G.I.G.F! and baking powder, balsamic vinegar and water mixture. Dough will be slightly crumbly, add enough water 1 tablespoon at a time until dough comes together and forms a ball. In a small bowl mix together cinnamon and sugar. Using a scoop or teaspoon scoop out dough and roll cookie dough ball into cinnamon/sugar to coat all sides, place on parchment lined cookie sheet. Bake 8-9 minutes for soft cookies or 10-11 minutes for crispier cookies. Enjoy!

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