Vegan Snickerdoodles

Classic snickerdoodles are as comforting as can be, and made even better in this 100% plant-based version, which uses chia seeds instead of eggs and is a bit lighter on sugar. Aromatic and flavored with a cinnamon-sugar topping, you can make these easy cookies in just minutes out of ingredients you have in your pantry right now: flour, cinnamon, plant-based milk, vanilla, sugar, baking soda, and vegan butter. Get to baking!

This recipe comes to us from Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian.

Ingredients:

Cookie Dough:

• 2 tablespoons chia seeds
• 3 tablespoons plant-based milk, plain, unsweetened
• 2 teaspoons vanilla
• ¾ cup softened vegan butter
• ½ cup organic sugar
• 3 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• Pinch salt

Cinnamon Spice Topping:

• 3 tablespoons organic sugar
• 2 teaspoons cinnamon

Directions:

1. Preheat oven to 375 F.

2. Combine chia seeds with plant-based milk and vanilla and whip together with a whisk. Set aside for two minutes.

3. Add softened margarine with the whisk.

4. Add organic sugar and stir with a fork until smooth.

5. Add flour, cream of tartar, baking soda, and pinch of salt. Stir with a fork just until dough is smooth and well combined.

6. Make cinnamon spice topping by mixing together 3 tablespoons sugar with 2 teaspoons cinnamon in a small dish.

7. Roll out cookie dough into small balls (24) with hands. Roll each ball into the cinnamon sugar and place on baking sheet sprayed with nonstick cooking spray. Space out evenly three inches apart.

8. Place in oven and bake for 10 minutes. Flatten top of each cookie gently with the back of a spoon. Bake for an additional 8 minutes, until golden brown.

9. Remove from oven and cool. Makes 24 cookies.