Much like the chocolate chip cookies I posted the other day, these little babies have a totally “normal,” delicious taste. Unlike the chocolate chip cookies I posted the other day, you actually could call these healthy. How bout that?!

These are from a great vegan blog, Oh She Glows. The author based them on a classic snickerdoodle recipe from Joy of Baking. I’d say she did a pretty great job!

Vegan Snickerdoodles
Recipe courtesy of Oh She Glows

Ingredients

1 cup whole wheat pastry flour (or all-purpose flour)
1/3 cup + 1 tbs white sugar
1/4 tsp cream of tartar
1/2 tsp baking soda
pinch of cinnamon
1/2 tsp vanilla extract
1/2 flax egg (1/2 tbs ground flaxmeal + 1.5 tbs warm water)
1/4 cup Earth Balance
Cinnamon Sugar (1 tbs sugar + 1 tbs cinnamon, mixed)

Directions

• In a small bowl, mix the 1/2 flax egg. Set aside
• In a medium bowl, cream the sugar, Earth Balance and vanilla until incorporated
• Add in the flax egg and beat for about 60 seconds
• In another bowl, whisk the dry ingredients together (minus cinnamon sugar)
• Add the dry mixture to the wet mixture and stir well
• Use your hands to knead together the dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour
• When the hour has passed, preheat the oven to 375°F and take about 1.5 tbs of dough and shape into a ball
• Roll in cinnamon sugar and then press the ball with a fork to flatten slightly
• Repeat with remaining dough
• Bake for 10-12 min. (10 for chewy, 12 for crispy)
• Cool on cooling racks

Yield: ~ 1 dozen cookies