Snicker Snaps

Instructions

1. Preheat the oven to 330°F. Line a baking sheet with parchment paper.
2. In a bowl, combine the flours, sugar, arrowroot, baking powder, cinnamon, nutmeg, and salt. Mix well.
3. In a blender, combine the plant-based milk, almond butter, apple cider vinegar, applesauce, and vanilla. Blend well.
4. Add the wet mixture to the bowl with the dry mixture. Combine to form a batter. Drop ½ tablespoon of the batter on the prepared baking sheet; repeat, leaving about an inch of space between each ball. Flatten the dough out into ⅛-inch-high disks. Adjust placement of disks as needed to ensure there is ½ inch of space between them.
5. In a small bowl, whisk together 1 tablespoon sugar and ½ teaspoon cinnamon. Sprinkle the dough with the mixture. Bake 50 to 60 minutes, until there is light browning on the tops and edges of the cookies. They will still be a bit soft; they will become crisp once they cool.
6. Let cookies stand for 10 minutes on the baking sheet. Place them on a cooling rack to crisp further.