Gluten-Free Snickerdoodles

Nothing says fall quite like the spicy cinnamon smell of these cookies baking, almost like Grandma used to make.

Gluten-Free Snickerdoodles

1 cup fat (vegetable shortening, lard, butter, margarine, olive oil, canola oil -- your preference)
1 1/4 cups sucanet
2 eggs
1 teaspoon gluten-free vanilla extract
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons flax seeds, finely ground
2 teaspoons chia seeds, finely ground
1 cup sorghum flour
1 cup brown rice flour
3/4 cup tapioca flour

Preheat oven to 400 degrees.

Cream fat, eggs and sucanet together. Add vanilla, salt, cream of tartar and baking soda and stir until completely combined.

Grind seeds (I grind them in the blender, until they are a powder); whisk together with the flours. Mix into the creamed mixture until combined. Dough should be thick.

Refrigerate dough for 1 hour, until firm.

In a small bowl, combine 2 tablespoons sucanet with 1 teaspoon ground cinnamon.

Form dough into balls, and roll in cinnamon/sucanet mixture. Place on lightly greased baking sheet.

Bake 7-8 minutes at 400 degrees.