Snickerdoodles with Oat Flour

Ultra thick and soft, these classic cookies have an extra warm and cozy flavour from the oats that pairs perfectly with the cinnamon spice.

– 1 cup butter – 1 cup granulated sugar – 1 egg – 1 egg yolk – 1 tablespoon vanilla – 2 teaspoon cinnamon – 2 teaspoon cream of tartar – ¼ teaspoon fine sea salt – 3 and ¼ cup oat flour For Rolling – ¾ teaspoon cinnamon – 3 tablespoon white sugar

INGREDIENTS

1.

Cream together butter and sugar until fluffy.

Make the Dough.

2.

Add the egg, egg yolk and vanilla and combine.

Make the Dough.

3.

Mix in the cinnamon, cream of tartar and salt.

Make the Dough.

4.

Finally, add the oat flour and mix until fully incorporated.

Make the Dough.

5.

Scoop 1.5-2 tablespoon of dough per cookie and roll into balls.

Shape.

- Prepare cinnamon sugar in a shallow bowl - Roll each ball in the cinnamon sugar until coated - Place on a prepared baking sheet at least 2 inches (5 cm) apart -Using your hand or the back of a spoon, flatten each of the cookies slightly so that they are a bit wider than tall (a little over ½ inch / 1 cm tall)

Shaping Notes.

6.

Bake at 350 F for 8-11 minutes until the edges are set and very lightly browned.

Bake.

-Make dough up to 3 days ahead, -Cover and keep in the refrigerator When ready to bake: -remove the dough from the fridge 30 minutes prior to allow it to come to room temperature -Resume with the recipe where you left off

Make Ahead

Try serving them warm topped with vanilla ice cream- YUM!

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