Gluten-free, Sugar-free, Vegan Snickerdoodles

In time for holiday baking. I just made these for a Christmas party where a lot of people had food sensitivities, and they were well received.

1 cup brown rice flour
3/4 cup quinoa flour
1/4 cup arrowroot flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup coconut oil
1/2 cup maple syrup
2-3 Tbsp rice milk (or hemp or soy milk, or goat milk for non-vegan)
1 tsp vanilla

For rolling: 1/2 cup maple sugar + 3 Tbsp cinnamon

Mix dry ingredients. Cut in coconut oil. Add remaining ingredients and form into balls. Roll in sugar/cinnamon mix, if desired. Flatten balls slightly on cookie sheet if you want a flatter cookies, they don’t spread. If you don’t have maple sugar, just sprinkle lightly with cinnamon.

Bake at 350 for 10-15 minutes.

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