Snickerdoodles; gluten/dairy/egg/nut free

Modified from Sally's Baking Addiction.

Ingredients:

COOKIES

• 1 cup softened (not melted) coconut oil
• 1/2 cup honey and 1/3 cup coconut palm sugar
• 1/4 cup cinnamon applesauce
• 1 inch of a banana (as big as an egg yolk)
• 2 teaspoons vanilla extract
  
  
• 3 cups all-purpose gluten free flour mix (I use the all-purpose flour blend here)
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda*
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt

TOPPING

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon

**These 2 ingredients can be replaced by just using 2 teaspoons of baking powder.

Directions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
3. Mix wet ingredients in a large bowl using a hand-held mixer.  Get it nice and smooth.  Set aside.
4. In a medium bowl, mix dry ingredients.  Slowly add the dry ingredients to the wet ingredients. 
5. Take 1 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. 
6. Bake cookies for 10-11 minutes. Transfer to a wire rack to cool completely.