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Parve
Easy
12 Servings
Allergens 
40 Minutes
Diets
The aroma of these cookies when baking is indescribable. They are chewy and crispy with a spiced sugar coating. I’ve actually been told that they are better than the regular year-round snickerdoodles. Trust me, it’s hard to eat just one.
3/4 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ground ginger
3/4 cup oil, such as Gefen Walnut Oil
1/2 cup dark brown sugar, lightly packed
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1 cup Gefen Almond Flour
3/4 cup potato starch
3/4 cup Gefen Tapioca Starch
1 and 1/2 teaspoons baking soda
Preheat oven to 350 degrees Fahrenheit. Line three baking sheets with parchment paper.
In a small bowl, combine sugar, cinnamon, and ginger. Mix well. Set aside 1/4 cup sugar mixture for coating.
In the bowl of an electric mixer fitted with the paddle attachment, beat oil, brown sugar, and remaining sugar mixture until smooth. Add egg, vanilla, and salt. Beat until combined.
Add almond flour, potato starch, tapioca starch, and baking soda. Beat until well blended.
Shape dough into one-inch balls (I use a small scoop). Roll each ball in the reserved sugar and spice mixture. Place on prepared baking sheets. (Each sheet fits three across and five down.)
Bake on the center rack for 10-11 minutes until lightly golden.
Store in an airtight container or bag.
Reproduced from Simply Pesach and Beyond by Rivky Kleiman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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can the tapioca starch be subbed for more potato starch?
Hi Yocheved, please see the comment below!
Can I sub potato starch for tapioca starch?
Rivky suggests you mix the starches to achieve a great crunch
You can try it..it’ll probably work with a different end result (maybe softer). You could also substitute with coconut or arrowroot as well.