Vegan Snickerdoodles
"Modified from the Vegan Chef"
- Ready In:
- 8mins
- Ingredients:
- 11
- Yields:
-
5 dozen
ingredients
- 3 cups unbleached flour
- 2⁄3 cup arrowroot
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups unbleached cane sugar or 1 1/2 cups white beet sugar, divided
- 2 teaspoons cinnamon
- 1⁄2 cup vegan margarine
- 1⁄3 cup water
- 2 tablespoons liquid lecithin
- 2 teaspoons vanilla
- water, for sprinkling on cookies
directions
- Sift the flour, arrowroot, baking soda, salt and set aside.
- Stir 2 TBSP sugar, cinnamon together.
- In third bowl put the remaining ingredients and stir until smooth.
- Roll into 1 inch balls and put on platter. Sprinkle wate5r on tops and run hands over to lightly moisten. Work in batches. Shake off excess water. Roll each in cinnamon sugar to coat on all sides. Place on ungreased cookie sheets about 1 inch apart.
- Bake at 350F for 8 minutes. Remove. Allow to cool on sheets a bit before transfering them to rack.
- Store in airtight container.
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RECIPE SUBMITTED BY
I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review.
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