I went to my first Bachelorette Party.

Drinks were drunken.

Bulls were ridden.

Drinks were drunken.

And two things were learned.

One. Amaretto Sours are where it’s at.*

Two. If you have a sash that says ‘Bachelorette,’ people wanna buy you stuff.

So in light of these revelations, cookies seemed in order.

That is, cookies to celebrate all my new knowledge. And, of course, the coming marriage.

Nothing says a happy marriage like the marriage of cinnamon and sugar.

*Yes, my head hurts.

Snickerdoodle Cookie Balls (gluten free)

makes 18 cookies

1 cup oats

1/2 cup sorghum rice flour

1/4 cup coconut flour

1/2 tsp baking powder

1/2 tsp salt

2 Tbsp butter, cold, chopped into tiny cubes

1 tsp vanilla extract

1 egg

1/3 cup brown sugar, packed

2 Tbsp honey

4 Tbsp almond milk, sweetened

2 Tbsp sugar

1 tsp cinnamon

Preheat the oven to 350 degrees. In a food processor/ninja/blender, grind oats, sorghum flour, rice flour, baking powder and salt. Grind until all the oats are ground into a powder. To the blender container, add the butter, honey, brown sugar, egg, vanilla extract and almond milk. Blend until a dough is formed. Roll dough into 18 small balls. In a separate bowl, mix together the white sugar and cinnamon. Roll the balls in the sugary cinnamon mixture. Bake for 10-12 minutes. Center should still be doughy when you remove them from the oven.