This recipe is based on the Allergen Free Chocolate Chip Cookie recipe (and it doubled). We have made them this way a few times as Henry doesn't really like chocolate that much. He does, however, like sprinkles, cinnamon, and sugar :)
Allergen Free Sugar Cookies or Snickerdoodles
1 cup oat flour
1 1/2 cup gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
1/2 tsp xanthan gum
1 T baking powder
1/2 tsp salt
1 cup sugar
1 cup shortening - cold
1/4 cup applesauce - cold
sprinkles or cinnamon & sugar mixture
Whisk together flours, xanthan gum, baking powder, salt, and sugar. Cut shortening into tablespoon-sized pieces and cut in with a pastry cutter. Keep cutting until the shortening is about pea-sized. Stir in applesauce until dough comes together. Refrigerate for 1 hour. Use a small cookie scoop to portion out dough. Roll into a ball and roll in the sprinkles or cinnamon and sugar mixture. Flatten slightly on cookie sheets and bake at 350° for 10-12 minutes. Makes 4 dozen cookies.
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