Vegan Snickerdoodle Cookies
Ingredients
Cinnamon Sugar Coating
-
¼
cup
cane sugar
-
2
teaspoons
cinnamon
Snickerdoodle Cookies
-
2 ½
cups
Bob's Red Mill Gluten Free 1-to-1 Baking Flour
-
1 ½
teaspoons
cream of tartar
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
½
teaspoon
sea salt
-
½
cup
cane sugar
-
½
cup
organic brown sugar
-
1
cup
vegan butter
-
2
units
Bob’s Red Mill Egg Replacer
-
1
teaspoon
vanilla extract
Instructions
- Prepare the cinnamon sugar coating by mixing the sugar and cinnamon in a bowl and set aside.
- In another bowl, mix together the flour, cream of tartar, baking soda, cinnamon, and salt.
- In a large bowl, cream the sugar and vegan butter for at least 5 minutes until well combined.
- Add the egg replacer and vanilla extract to the butter mixture and blend for another minute.
- Gradually add the flour mixture in three portions, mixing briefly each time.
- Form the dough into a ball and refrigerate while preheating the oven to 350°F (180°C).
- Scoop the dough into tablespoon-sized balls and roll them in the cinnamon sugar mixture.
- Place the coated dough balls on a baking sheet with space between them and slightly flatten each ball.
- Bake for 12 minutes until the edges are crisp and the centers are soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
18 servings
Calories
186
Total fat
9g
Total carbohydrates
27g
Total protein
2g
Sodium
208mg
Cholesterol
0mg
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