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.
Directions
About
Tips:
These cookies make a fabulous ice cream sandwich. Place a scoop of ice cream on the bottom of a snickerdoodle. Top with a second cookie and press together. Lay on a baking sheet or pan and freeze.
Notes:
Store in an airtight container for up to one week. The combination of almond flour and starch keeps them soft yet stable. Freeze baked cookies in an airtight container or freezer bag for up to three months. Thaw at room temperature before serving.
Description:
Reproduced from Simply Pesach and Beyond by Rivky Kleiman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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i dont like hard and crunchy cookies will subbing potato starch instead of tapioca starch make it more soft?
No, the almond flour is what makes it chewy. You can try baking the therm for less time if you prefer a chewier texture.
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.