Recipe Vortex

1 cup + 1 Tablespoon all-purpose gluten free flour blend (I used King Arthur Flour gluten free flour)

1 teaspoon baking powder

1/8 to 1/4 teaspoon salt

1/2 cup unbleached cane sugar

1 Tablespoon liquid oil of choice (I use light tasting olive oil)

1 teaspoon vanilla

3 Tablespoons rice milk (or other dairy free milk)

For rolling:

2 Tablespoons sugar

1.5 teaspoons ground cinnamon

Preheat your oven to 350° F. Line a baking sheet with parchment paper and set aside

In a medium bowl, whisk together the gluten free flour, baking powder, and salt. Set aside

In another medium sized bowl, whisk together oil and sugar, then add in the vanilla and rice milk and whisk together until mixed.

Add the flour mixture to the oil mixture and stir together until a thick dough forms. The dough should be thick but not sticky.

In a shallow bowl, stir together the 2 Tablespoons sugar and cinnamon for rolling.

Roll the dough into 1-1/2 inch balls and roll the cookie dough balls in the cinnamon/sugar mixture.

Place the cookies on the prepared baking sheet at least 1/2-inch apart and flatten the cookie balls with your fingers.

Bake for about 11-12 minutes in the preheated oven.

Allow to cool on the cookie sheet for about 5 minutes before moving to a cooling rack

Store in an airtight container for up to 4 days.

Enjoy!