I remember making these Snickerdoodles when we first went on the GFCFSF diet almost two years ago (wow, I can't believe how easily the lingo rolls off my tongue now!). It was one of the first cookie recipes I adapted. Anna's face lit up as I offered her a cookie, and it was gone practically before I could blink. Just the memory of her face and her smile makes the little bit of work involved in "the diet" completely worth it. She's engaged and happy and growing like a weed. Two years later I love the diet, I have no second thoughts, there are no regrets. And gosh darn it, these cookies taste good.

1/2 cup palm shortening or Earth Balance casein free, soy free margarine
1/4 cup applesauce
1 cup sugar
2 eggs
1/2 tsp. vanilla
2 2/3 cups GF flour blend (I like this one)
1/2 tsp. xanthan gum
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Cinnamon Sugar for rolling (1/2 cup sugar sifted with 1/2 tsp. cinnamon)

Beat together shortening, applesauce and sugar until blended. Add eggs one at a time, beating well after each addition. Stir in vanilla. Whisk together the dry ingredients. Add to the wet ingredients and mix until well- blended and smooth. Cover and refrigerate the dough about an hour or until easy to handle. Meanwhile, preheat oven to 350 degrees. Coat a baking sheet with cooking spray, set aside.

Remove the cookie dough from the refrigerator. Scoop dough into heaping teaspoonfuls and shape into 1" balls. Roll in sugar to coat completely. Place 2" apart on the prepared baking sheet. Bake about 12 minutes until bottoms and edges are lightly browned. Cool 30 seconds on baking sheet before removing to a wire rack to cool completely.