Glutenfree and Dairyfree Cinnamon Cookies

Fall is here. To me fall means beautiful autumn colors outside, walking through the woods and the scent of cinnamon and vanilla roaming my house. Vanilla is by far the scent I love the most. It lifts my spirit, but combined with cinnamon I get that homely feeling. These glutenfree and dairyfree cookies are wonderful with a cup of soothing tea, a book and a fire crackling away in the fireplace. Fall doesn't sound so bad now does it? :-)

I sprinkled colored sugar and cinnamon sugar on the cookies before baking

Ingredients:

• 175 grams (0.75 cup) of granulated sugar
• 125 grams (0.5 cup) of shortening
• 1 egg
• 250 grams (1 cup) of buckwheat flour
• 250 grams (1 cup) of rice flour
• 0.5 teaspoon of iodized salt
• 1 teaspoon of cream of tartar
• 1 teaspoon of xanthan gum
• 2 teaspoons of cinnamon
• 1 teaspoon of gingerbread spices
• 2 teaspoons of vanilla (or the seeds of one vanilla pod)
• 2 tablespoons of maple syrup
• 2 tablespoons of soymilk or other dairyfree milk

Instructions:

1. Beat the granulated sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in the egg. 
2. Whisk the buckwheat flour, rice flour, salt, cream of tartar, xanthan gum, cinnamon and gingerbread spices in a medium bowl. Gradually beat into the sugar mixture. Beat in the vanilla, maple syrup and soymilk to make a soft dough. Make a ball, wrap it in plastic foil and refrigerate for 15 minutes.
3. Preheat the oven to 180 degrees centigrade (350 degrees fahrenheit)
4. Roll out the dough between sheets of waxed paper until 0,5 cm (0.25 inches) thick.Cut out the cookies, transfer them to baking trays lined with parchment paper and sprinkle with either colored sugar or cinnamon sugar. Bake 8 to 10 minutes or until the edges begin to brown. Let them cool on a wire rack before serving them.

 Enjoy!