Name: Gluten Free Snickerdoodles
Prep time: 15 min
Cook time: 15 min
Yield: 28 - 32 cookies
Ingredients: 3/4 cup tapioca flour; 3/4 cup corn starch; 1 cup gluten free all purpose flour (Bob's Red Mill is a good one); 1 cup sugar; 1 1/2 teaspoon xanthan gum; 1 teaspoon baking soda; 1 tsp salt; 1/2 cup butter, softened; 1/4 cup + 2 tablespoons canola oil; 1 egg; 6 tablespoons plain greek yogurt; 2 tablespoons vanilla (real stuff, of course); Mixture of 1/8 cup sugar and 1 tablespoon cinnamon in a small bowl (mix in more if needed)

Instructions

Preheat oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl, sift together tapioca flour, corn starch, gluten-free all purpose flour, sugar, xanthan gum, baking soda and salt. In a separate medium bowl mix together butter, oil, greek yogurt, and vanilla. Mix wet ingredients into dry ingredients until thoroughly mixed through.
Roll dough into balls then roll in sugar and cinnamon mixture and place on baking sheets.
Cook 7 minutes then rotate and cook for another 8 minutes or until slightly browned. Let cool for 2 minutes then transfer to a cooling rack to completely cool. Serve with coffee, tea or milk!