Sometimes my brain just does not feel like being creative. Yesterday was one of those times. After watching sunset with a glass of wine and some appetizers at the Rusty Pelican, Erik and me were craving some sweets, but I just couldn’t get fancy. I whipped up some good old snickerdoodles, which in my book, fall right in line with chocolate chip and sugar cookies. Easy to make and pretty darn satisfying for the sweet tooth.
- 1/2 cup Vegan “butter” >>I use Earth Balance<< I actually cut the amount of “butter to 1/4 cup of the Earth Balance and 1/8 cup of almond “yogurt”. I like the moisture and flavor the “yogurt” adds. I use Amande
- 1/2 cup raw organic sugar
- 1/2 cup brown sugar
- 1 “egg” >>I use 1/4 cup of almond milk and 1 tbsp of fresh lemon juice. Soy milk is preferred for egg replaces but I try to limit my soy, and I didn’t have any at the house 🙂
- Tbsp ground flaxseed
- 1/2 teaspoon vanilla
- 1 1/2 cups unbleached flour, or any flour of choice
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
For rolling cookies:
- 3 tablespoons granulated sugar
- 2 teaspoon cinnamon
1. In a large bowl, beat “butter” and sugars. Add the “egg”, vanilla, and flax-seed. I like to include the flax for its fiber benefits and to help as a binding agent since there is not a real egg.
2. In a separate bowl mix the flour, salt, baking soda, and
cream of tartar.
3. in 2 rounds combine, pour dry ingredients into the wet mixture. Mix until well combined.
4. Pre-heat oven to 300 degrees. Cover dough and refrigerate for about 30 minutes.
5. Combine the sugar with the cinnamon in a small bowl.
6. Spoon out about a couple of tablespoons of dough. Roll into balls and then roll into sugar mixture. Coat balls well.
7. Bake the cookies for 12 to 14 minutes. Cookies may be soft but will continue to cook while cooling.
Time to watch some Game of Thrones and enjoy some more cookies 🙂