Ingredients:
- 1 cup Unsalted Butter (softened) - Smart balance original or Miyoko's
- 1 1/2 cups Sugar
- 2 flax eggs ( 2 TBS ground flax seed + 6 TBS of warm water)
- 2 teaspoons Vanilla
- 2 3/4 cup Flour
- 1 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Cinnamon-Sugar Mixture:
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Directions:
- Preheat the oven to 375°F
- Prepare flax egg by combining 1tbs of flax seed + 3 tBS of water, set aside for 3-4 minutes.
- Add the sugar, butter, to a mixer and beat them together until creamy. About 3-4 minutes
- Scrape the sides of the bowl and add the flax eggs and vanilla. Cream for 1-2 minutes longer.
- In a separate bowl, add the all purpose flour, baking soda, cream of tartar and salt and mix together.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes.
- Roll into small balls until round and smooth.
- Roll each cookie in the cinnamon-sugar mixture and coat well.
- Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.
- Place on a parchment paper-lined baking sheet.
- Bake for 9 minutes.
- Let cool for several minutes on baking sheet before removing from the pan.
Tips/Tricks: We use smart balance original butter when making these cookies as they provide the best taste ( in our opinion). Feel free to use any dairy free butter you prefer. We love dunking our cookies in a glass of unsweetened almond milk for a delicious afternoon snack or after dinner treat. These store great for about a week and a half. This recipe makes roughly 24 cookies.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well.
Love,
Diane & Stevie
Recipe added: 2/3/2021
