These snickerdoodle cookies are a holiday classic that will be enjoyed by not only those on a plant-based diet but your entire gathering!
INGREDIENTS:
1 flax egg (1 tbsp Eternae by Nature Organic Milled Flax Seeds + 3 tbsp warm water) 1 cup white sugar 1 cup brown sugar 1 cup vegan butter 2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt
For the cinnamon sugar you will need: 1/4 cup white sugar
1 tbsp cinnamon
INSTRUCTIONS: Preheat the oven to 350°F.
To form the flax egg, mix 1 tablespoon of Eternae by Nature Organic Milled Flaxseed with 3 tablespoons of water. Mix together, and let sit for 5-10 minutes to thicken, stirring a few times. In a large mixing bowl, using a beater or a mixer, stir the melted butter with the 2 sugars. Add the flax egg and mix again. Then, add the flour, baking soda, baking powder and salt to the mixture. In a separate small bowl, add the sugar and cinnamon together to create the cinnamon sugar. Form balls of dough (approximately the size of a golf ball) and roll in cinnamon sugar. Place on a cookie pan and bake for 15min, or until edges are barely brown. Let the cookies cool and enjoy while still warm!