In a large bowl, add the dry ingredients and whisk to blend.
Add the wet ingredients into a smaller bowl and mix well.
Pour the wet ingredients into the dry ingredients and mix.
Use a cookie scoop to make cookie dough balls.
In a small bowl, add 3 tablespoons sugar to 1 teaspoon cinnamon. Mix it up.
Drop each cookie ball into the cinnamon sugar and roll it around.
Use the bottom of a glass to press each cookie flat.
Bake 8 minutes.
Remove and cool on a cooling rack.
To make your snickerdoodles dairy-free, use vegan butter.
I really like Bob's Red Mill 1 to 1 GF Blend and King Arthur Measure for Measure in this recipe. Other brands will most likely work too, I just haven't experimented with any other gluten free flour blends in this cookie recipe.
If your gluten free flour blend doesn't contain Xanthan Gum, please add 1 teaspoon to your flour mix.
To flatten your cookie balls after rolling in the sugar-cinnamon blend, use the bottom of a glass.
If you make your cookies large, they make great ice cream sandwiches with ice cream.
These cookies will keep in an air-tight container up to 4 days or freeze them and they will keep 4 months in the freezer.