Vegan Snickerdoodles - Soft, Chewy, Oil-Free Cookies
No one will believe that these soft, chewy cookies have absolutely no added oil. They bake up puffy and soft and taste just as good the next day. And no creme of tartar is needed because lemon juice adds a little tanginess.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
Make the Flax Egg: In a small dish, mix flax seeds with water and set to the side for 5 minutes to make the flax "egg."
Make the Cinnamon Sugar: Mix the cinnamon sugar ingredients in a wide bowl or plate. Set aside.
In a mixing bowl, combine the flour, sugars, baking soda, baking powder, salt, and cinnamon.
Slowly stir in 1/4 cup of the milk, maple syrup, flax "egg,” vanilla, and lemon juice until combined. Try not to over-stir. If it seems too dry, add a little more milk.
Roll dough into balls about 1 1/2 tablespoons each (using a cookie scoop helps.) Roll each ball in the cinnamon sugar and place on on parchment or silicone baking sheet about 2 inches apart. Sprinkle the tops with remaining cinnamon sugar, and flatten them a little with your palm.
Bake for 8-11 minutes. They’re done when the edges just begin to brown.
Remove from the oven and allow to cool on the cookie sheet for 10 minutes. Remove with a spatula and serve.
*Note about the flour: I used unbleached white all purpose flour. White whole wheat flour, whole wheat pastry flour, and gluten-free baking mixes may possibly be used but haven’t been tested as of publication. They may result in a heavier cookie and need a little more plant milk.Makes 10-12 cookies. Nutritional info is calculated using 11 servings. If your batch of cookies is smaller or larger in number, please calculate your own nutritional values.Each cookie is approximately 4 points on WW Purple plan.