Vegan Snickerdoodles

1-1/2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
pinches nutmeg
1/3 cup oil
2 tbsp. liquid lecithin*
1 tbsp. vanilla
1 tbsp. maple syrup
Cinnamon and sugar, to coat

Directions:

Mix the dry ingredients in a bowl. Mix the wet ingredients in a measuring cup (I use a stick blender and make an emulsion). Stir the wet ingredients into the dry ingredients.

Mix to form a large ball of dough. Form the dough into balls (about 3 measured Tablespoons per cookie) and roll them into the cinnamon-sugar mixture. Place on an ungreased cookie sheet. Flatten each ball to 1/2-inch thick.

Bake at 350°F degrees for about 8 minutes, or until golden. Allow to cool on pan for 3 minutes before removing.

Comments from robertjaimes :

These are so good, even I can't believe they're Vegan!

These go FAST. (But your kitchen will smell GREAT)

* Liquid lecithin is available at most health or natural food stores.

User Reviews:

I'm not vegan, but I found this recipe to make some cookies for a friend who is vegan... seeing as how I have never baked anything vegan before, this recipe was really easy to make and tastes really good.

The only thing I did different was to add an extra tablespoon of syrup, a little less than a 1/4 cup more oil (I used almond oil), and a tablespoon of water at the end, because the dough was so crumbly that I could barely make balls out of it. Adding these things helped with the second batch. Also, this recipe only makes a dozen,if that, so definitely double or even triple it if you want to make more.

Submitted by secretngredient on November 02, 2006

These were very good Snickerdoodles! My husband and kids loved them! The only thing I would change next time is reducing the salt a little. Thanks for sharing!

submitted by rivers on December 09, 2005

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