Psst… I made these vegan snickerdoodles from TasteBook.com the other day and brought them to a birthday party. Everyone was asking who made them – they were really successful! I’m posting the recipe for you guys just in case you want to make extra friends this month.
The recipe was originally posted by Kathryn Bache.
1½ cups flour
½ cups sugar (I used slightly under a half-cup – this is my general trick for less guilty cookies)
½ teaspoons baking soda
½ teaspoons salt
½ cup oil
1 tablespoon vanilla (I used 1 tsp vanilla and 1 tsp almond, then I ran out of both)
1 tablespoon maple syrup (I used agave nectar)
1 egg substitute (I used 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice)
The original recipe author recommends these potential egg substitutes:
½ cup pureed or mashed very ripe banana, ¼ cup applesauce, ¼ cup pureed peaches, 2 tablespoon orange juice concentrate plus 1 tablespoon mashed banana
Cinnamon sugar mixture to coat
Mix dry ingredients in a large bowl. Mix wet ingredients in a medium bowl. Add the wet ingredients to the dry and mix until an evenly distributed dough forms.
Let dough chill in refrigerator for half hour. Remember to cover it so it doesn’t absorb the flavours of the contents of your fridge.
Preheat your oven to 350. Roll 1 inch cookie dough balls in cinnamon sugar mixture and place on ungreased cookie sheet; flatten with a fork. Bake for 6 – 7 minutes; keep a close eye because you want to serve these cookies soft.