Vegan Snickerdoodles
Ingredients
The cookie dough
-
1
cup
whole wheat pastry flour (or all-purpose flour)
-
⅓
cup
white sugar
-
1
tbsp
white sugar
-
¼
tsp
cream of tartar
-
½
tsp
baking soda
-
a pinch
cinnamon
-
½
tsp
pure vanilla extract
-
½
tbsp
ground flax
-
1.5
tbsp
warm water
-
¼
cup
Earth Balance (or butter)
The cinnamon sugar
-
1
tbsp
sugar
-
1
tsp
cinnamon
Instructions
- Prepare the flax egg by mixing ground flax with warm water and set aside.
- In a bowl, cream together sugar, Earth Balance (or butter), and vanilla until well combined.
- Add the flax egg to the mixture and beat for about 60 seconds.
- In another bowl, whisk together the dry ingredients: cream of tartar, baking soda, flour, and cinnamon.
- Combine the dry ingredients with the wet mixture and knead the dough with your hands.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour.
- Preheat the oven to 375°F.
- Take about 1.5 tbsp of dough, shape it into a ball, and roll it in the cinnamon sugar mixture.
- Flatten the ball slightly with a fork and repeat for the remaining dough.
- Bake the cookies for 10-12 minutes, depending on your preference for chewiness or crispiness.
- Allow the cookies to cool for about 10 minutes before serving.
Nutrition Facts (estimated)
Servings
10 cookies
Calories
100
Total fat
4g
Total carbohydrates
15g
Total protein
1g
Sodium
50mg
Cholesterol
0mg
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