Bob's Red Mill Eggless Snickerdoodles
I made these a few years back when my daughter had a vegan friend visiting. They were so good. The first vegan cookies I ever made. The recipe is not ‘strictly’ vegan if you worry about where your sugar and shortening comes from. Also, you could probably use ground flax seed mixed with water as an egg replacement. Of course, Bob's Red Mill carries ready made ground flax seed meal which I keep at all times.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt
- 1 1/2 cups sugar
- 1 cup vegetable shortening
- 2 tablespoons bobs' red mill egg replacer
- 1/3 cup water
- 2 3/4 cup whole wheat flour
- 2 teaspoons cream of tartar
- 2 tablespoons sugar
- 1-2 teaspoons cinnamon
- Carbohydrate 11.5124541705504 g
- Cholesterol 25.114083337373 mg
- Fat 16.4791216739272 g
- Fiber 1.91162998373156 g
- Protein 2.15615916687868 g
- Saturated Fat 8.34461125291486 g
- Serving Size 1 1 Serving (45g)
- Sodium 345.766841881758 mg
- Sugar 9.60082418681886 g
- Trans Fat 0.994667167007128 g
- Calories 198 calories
I'm a busy mom with a full-time job, so I'm always looking for ways to save time in the kitchen. That's why I love these eggless snickerdoodles from Bob's Red Mill. They're super easy to make, and they're always a hit with my family and friends.
The best part about these cookies is that they're vegan, so they're perfect for people who have dietary restrictions. They're also a great way to use up leftover egg replacer. I always keep a box of Bob's Red Mill egg replacer on hand, so I can make these cookies anytime I want.
Step-by-step
- Preheat oven to 400°F.
- In a large mixing bowl, cream together the shortening, sugar and vanilla. In a small bowl, combine the egg replacer with the water. Beat egg replacer mixture into the creamed shortening.
- Sift together the whole wheat flour, cream of tartar, baking soda and salt. Add the flour mixture into the creamed shortening and mix well. Roll into 1" balls. Combine last two ingredients in a small bowl. Roll cookie balls in the sugar and cinnamon mixture. Place onto greased cookie sheet.
- Bake for 8 - 10 minutes. Cool on wire rack and place in air-tight container.
