Gluten Free & Allergy Friendly Snickerdoodle Cookies
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla and mix to combine. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.
Scoop the dough into balls, a bit smaller than a golf ball. Flatten with the palm of your hand, then mark a crosshatch on each cookie with a fork. Mix the cinnamon and sugar topping together, and sprinkle liberally. Bake at 350° for 8 - 10 minutes, until the cookies are a light golden brown.