Cookies have always been my “treat” of choice, with Snickerdoodles at the top of my list. I baked them as a kid and loved rolling them in the cinnamon sugar combo, YUM!
Thanks to Angela Liddon author of Oh She Glows, I can still have them in a vegan and gluten-free version that are perfection in flavor: click here for recipe
For best results, use the exact combo of oat, almond and sorghum flours, without substitutions. Double the recipe as well. This recipes calls for a flax egg as well.
Serve them with a caffeine-free chai, like this one from Gypsy tea, top with vanilla soy and cinnamon: click here for tea
You can also get So Delicious Snickerdoodle ice cream, made with cashew milk: