Cinnamon thins are a type hybrid cookies that are a mix between a ginger snap, a snicker doodle and a crisp. Its softy, chewy and thin all in one.

The best part of these cookies are that they vegan, gluten-free, soy-free, and nut-free.

Servings 24people
Prep Time 10minutes
Cook Time 12minutes
Submitted By Amy Tam from Cake Girl Los Angeles
  1. Preheat the oven at 350°F.
  2. Mix together the brown rice flour, sorghum, tapioca flour, potato starch, baking powder, baking soda, xanthan gum, ground cinnamon, salt and vegan sugar.
  3. Slowly stir in the the canola oil, rice milk, vanilla extract and unsweetened apple sauce. Stir until everything is fully incorporated.
  4. Using a cookie scoop or a tablespoon, scoop the cookie dough and drop them onto a parchment lined sheet pan at least 2 inches apart, you do not have to press them down because they will spread.
  5. Bake the cookie dough for 12-15 minutes until slight golden brown.
Recipe Notes

Store cookies in a air tight container. These cookies can stay moist and chewy for days.

 This recipe has been provided to you by Bob's red mill blog