Frozen Gluten-Free Snickerdoodle Cookies

INGREDIENTS: Sorghum Flour, Brown Rice Flour, Tapioca Starch, White Rice Flour, Xanthan gum, Cornstarch, Butter, Lard, Sugar, Egg, Milk powder, Cream tartar, Baking soda, Salt, Cinnamon, Vanilla.

METHOD:

1. Preheat oven to 350 f
2. Place frozen cookies 1 – 2 inches apart on parchment paper on a cookie sheet
3. Cook for 12 – 14 mins (oven heat levels vary)
4. Allow cookies to cool. This step is mandatory!
5. They should be too soft to pick up but will harden up after 20 minutes of cooling

These cookies are prepared in a 100% dedicated gluten-free kitchen and are best served with ice-cold raw milk from ACH Farms.

*This food was made in a home kitchen under the Wyoming Cottage Law and Food Freedom Act, is not regulated or inspected, and may contain allergens.