"When you want to be happy, you have to add chocolate." Words to live by from @Joanne L. Molinaro (이선영). Here's her holiday-ready gluten-free chocolate chip snickerdoodle recipe. INGREDIENTS – 3⁄4 cup white sugar – 5 tbsp plant-based butter (softened) – 1⁄4 cup JUST Egg – 2 tsps vanilla extract – 1 cup sweet white rice flour – 1 cup finely ground almond flour – 1⁄4 cup potato starch – 2 tsps cream of tartar – 1 tsp baking powder – 1⁄2 tsp baking soda – Pinch of salt – 1⁄2 cup chocolate chips – 1⁄2 tsp ground cinnamon – 1 tbsp sugar INSTRUCTIONS 1. Preheat oven to 375° F. Using a hand or stand mixer, mix together the sugar, JUST Egg, and vanilla. 2. Add the sweet white rice flour, almond flour, potato starch, cream of tartar, baking powder, baking soda, salt and mix until a dough forms. 3. Add the chocolate chips into the cookie dough and fold to combine. 4. In a separate bowl, mix together cinnamon with 1 tablespoon of sugar. Scoop out enough dough to create a ball the size of a gumball. Coat the surface of your ball with the cinnamon sugar and place on your baking sheet (lined with parchment paper). Make sure the dough balls are at least 2 inches apart (they will spread). 5. Bake in the oven for about 11 to 13 minutes. Allow them to cool for 2 minutes before enjoying. #JUSTEgg #ReallyGoodEggs #plantbased #eggs #holidayrecipes #cookies #veganbaking #glutenfreerecipes #glutenfreedessert