Snickerdoodles

Directions

1. 1
   Preheat the oven to 325F.
2. 2
   Line 2 rimmed baking sheets with parchment paper and set aside.
3. 3
   In a shallow bowl, whisk together the 1/2 cup sugar and 2 tablespoons of the cinnamon until evenly incorporated.
4. 4
   Set aside.
5. 5
   In a medium bowl, whisk together the 1 1/3 cups sugar, the flour, flax meal, baking soda, xanthan gum, salt, and the remaining 1 tablespoon of cinnamon.
6. 6
   Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough that resembles wet sand forms.
7. 7
   Cover the bowl with plastic wrap and refrigerate for 1 hour.
8. 8
   Working in batches, drop the dough by the teaspoonful into the cinnamon-sugar mixture and roll around to coat the dough all over.
9. 9
   Place on the prepared baking sheets, about 1 inch apart.
10. 10
    Gently press each cookie with a fork to help them spread.
11. 11
    Bake for 7 minutes, rotate the baking sheets, and continue baking for 7 minutes more, or until the cookies are crispy around the edges.
12. 12
    Let stand on the baking sheets for 15 minutes before serving.