Search This Blog

Tuesday, May 11, 2010

Vegan SnickerDoodles

Cookies you can make, without having any "special" ingredients, just ingredients you have in your cabinets. How can this be? Cookies and baked goods always require "special" ingredients, they are goodies after all!

Not True. I proved it. SnickerDoodles, nope, not a single special ingredient, and somehow, they are still fantastic!
  • 1 cup vegan margarine ( Earth Balance)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla
  • 5 tablespoons dairyfree milk, whipped with
  • 2 tablespoons cornstarch or 3 tbs flour
  • 3 cups white flour
  • 1/2 teaspoonsalt
  • 1 teaspoon baking powder
  • 2 tablespoonscinnamon
  • 4 tablespoons sugar
  • I threw in some fresh minced ginger about 3 tbs.
Preheat your oven to 300°F. In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/milk mixture, the ginger, and beat until well-mixed. In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.

In a very small bowl stir together the granulated sugar and cinnamon.

Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick.

Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.

If you eat one... you will die and go to heaven or you will slither into the sweet evil that is the Inferno. If your oven was named Inferno, indeed, mine is.

1 comment:

  1. I want the recipe for those yummy vegan banana chocolate chip cookies!