Thursday, October 11

Healthydoodles!!! (vegan snickerdoodles)





Fall.

Autumn.  Spicy apple cider.  Cinnamon.  Cookies...


Love.  All.  Of.  The.  Above.

Cinnamon especially.  If you're CRAZY (like my brother-in-law Matt), you may not enjoy the smell/taste of cinnamon.  But if you're halfway sane, you'll join me in my ode to cinnamon.

Long live cinnamon.

And you know what?  I heart snickerdoodles.  Love 'em.  But snickerdoodles themselves aren't exactly vegan.  And a true snickerdoodle calls for cream of tartar - which not everyone has on hand.

Sounds like a job for recipe-tweaking Melanie.

I made my own snickerdoodles the other day - without dairy, without eggs, without cream of tartar.  But with TONS of fabulosity.  And while traditional snickerdoodles are wonderfully crispy on the outside (that's from cream of tartar), these were more moist/chewy than crispy.  But they were chock full of cinnamon-y goodness.

Prepare to be amazed..


Healthydoodle Dandies

3 c. flour (*see note below)
2 t. baking powder
3/4 t. salt
1 c. ripe banana, mashed (you can sub applesauce for this)
1 c. sugar
1/2 c. brown sugar, packed
1 t. vanilla
2 flax-eggs (**see note below)

2 T. sugar
2 T. cinnamon

Preheat oven to 375.  Mix dry ingredients and set aside.
Blend banana (or applesauce) with sugars, using electric mixer.  Add vanilla and flax eggs.

Add flour mixture to banana/sugar mixture.

Refrigerate dough for 30-45 mins.  While you wait, mix the cinnamon and sugar together.

Shape dough into balls and roll in cinnamon-sugar mixture.  Place on baking sheet; press down with bottom of drinking glass (to flatten slightly).

Bake cookies for 8-10 minutes.  And enjoy!



*You can use all-purpose flour, but I made my own oat flour by grinding up some oatmeal in a coffee grinder.
**To make 1 flax-egg: 1 T. flax seed meal, mix with 3 T. water, and let sit for 5 minutes (note: this recipe calls for 2 flax-eggs, so be sure to double this!)








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