Thursday, February 14, 2008

Vegan Snickerdoodles

Okay, I started with the goal of making Snickerdoodles. I found a recipe that was non-vegan and made a few adjustments. First and foremost, the cookies were delicious!!!! Very moist and chewy, sweet and pretty with a crackled top.
They did NOT taste or look like snickerdoodles though. I substituted the sugar for Sucanat. A wonderful substitute for sugar when baking but it has a very distinct molasses, and a darker brown color. Next time, I will use white sugar if I want that "Snickerdoodle" flavor. Otherwise, this is a wonderful cookie for those that enjoy the flavor of Sucanat (molasses!!!)
1 cup Whole Wheat flour
1 3/4 cup White Spelt flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1 cup Earth Balance Butter spread (I love the non-hydrogenated kind)
1 1/2 cup sugar (Use white sugar if you want authentic tasting snickerdoodles!!! I substituted Sucanat)
Equivalent of 2 eggs (I used Orgran No Egg)
2 tsp vanilla extract
2 tbsp sugar
2 tsp cinnamon
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter and 1 1/2 cups sugar, the egg substitute, and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

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