When I went gluten free, cookies were a challenge. I wanted to make my cookies from whole foods, not starches and gums, like so many gluten free recipes are based on. Swapping wheat for starches hardly makes baked goods any healthier! When I discovered baking with nut flours (and butters!), my gluten free cookies improved! Because nuts have a natural sweetness, using them gives cookies a great texture, similar to a regular wheat-based cookie, and lessens the amount of sugar needed. You’ll love these Gluten Free Snickerdoodles Because: - The have the best chewy interior, and are crisp with a delicious cinnamon topping on the outside. They taste just like a classic snickerdoodle, while being made with wholesome ingredients! - The recipe calls for just tablespoons of sugar, not cups! I do use organic white granulated sugar here, rather than coconut sugar or honey — it’s the only way I found to give them the same chewy texture as regular cookies. - This recipe uses just 1 bowl — mix t...