Mambo Sprouts

Maple Cinnamon Snickerdoodles (Gluten-Free)

Thanks to Iris of The Daily Dietribe for this delicious recipe.

Ingredients:

• 1/2 cup butter
• 1/2 cup shortening
• 1 cup maple syrup
• 1 egg
• 1 Tbsp. flax seed meal
• 1 3/4 cup sweet white rice flour (a.k.a. glutinous rice flour)
• 2/3 cup potato starch
• 1/3 cup amaranth flour
• 2 tsp. xantham gum
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt

Directions:

1. Cream the butter and shortening together.
2. With a whisk or hand blender, completely mix in the maple syrup, egg, and flax seed meal.
3. Stir in the rest of the ingredients until completely mixed.
4. Chill dough in fridge for an hour.
5. Preheat oven to 400 degrees.
6. Form the dough into balls with your hands, and place on a greased cookie sheet. Don’t flatten the balls, as they will spread while they bake.
7. Bake for 8-10 minutes, until the edges just barely begin to brown.

Servings: Approx. 24 cookies