A snickerdoodle is a crisp and chewy cookie originating from New England. It's basically a plain cookie rolled in cinnamon sugar but the inclusion of cream of tartar gives it a sourness that is quite endearing. 

Most recipes use butter and refined sugar and flour but this one is gluten- and dairy-free. You can also use an egg replacer if you are vegan. It makes a lot of dough so you can freeze some for later use. The dough needs to chill in the fridge for a few hours so prepare ahead!

3 1/2 c flour (I used 1 1/2 c oat flour, 1 1/2 c almond meal and 1/2 c sunflower seed flour, all ground in a coffee grinder)

2 tsp cream of tartar

1 1/2 tsp baking soda

1 tsp xanthan gum

1 tsp salt

1 1/2 c sugar (I used mix of coconut and brown sugar)

3/4 c coconut oil

2 eggs (or flaxseed egg substitute or 1/2 c apple sauce)

1 Tbsp vanilla extract

3 Tbsp granulated sugar

1 Tbsp cinnamon

In a bowl combine the flour, cream of tartar, baking soda, xanthan gum and salt.

In a large bowl whisk the sugar and oil with a hand mixer or in a stand mixer until combined, then add the eggs and vanilla and mix for a couple of minutes until thick and light.

Add the dry ingredients and mix until well combined.

Cover and refrigerate for at least 3 hours. The dry ingredients need this time to absorb the moisture, which keeps the cookies from spreading too much when baked.

Preheat oven to 180C. Line 2 baking trays with baking paper. In a small bowl combine the granulated sugar and cinnamon.

Roll dough into 1 Tbsp size balls. Roll each one in the cinnamon sugar and place on the baking sheets 5 cm apart. Flatten each one slightly, but they will spread quite a bit.

Bake for 10-12 minutes until golden. Let cool on the trays for a few minutes before transferring to a wire rack to cool completely.