Vegan Snickerdoodles

 
3 cups unbleached flour
2/3 cup arrowroot
1 t. baking soda
1/4 t. salt
1 1/2 cups unbleached cane sugar (or white sugar from sugar beets), divided
2 t. cinnamon
1/2 cup vegan margarine
1/3 cup water
2 T. liquid lecithin
2 t. vanilla
water, for sprinkling on cookies
 

In a medium bowl, stir together the flour, arrowroot, baking soda, and salt, and set aside. In a small bowl, stir together 2 T. sugar and cinnamon, and set aside. In a large bowl, place the remaining sugar, margarine, water, liquid lecithin, and vanilla, and stir the mixture until smooth. Add half of the dry ingredients to the wet ingredients and stir to combine. Using your hands, work in the remaining dry ingredients to form a smooth ball of dough. Roll the dough into 1-inch balls and place them on a large plate. Sprinkle a little water over the tops of the balls of dough and run your hand over them to lightly moisten with water. Working in batches, shake off any excess water, and roll each ball in the reserved cinnamon-sugar mixture to thoroughly coat them on all sides. Place the balls of dough on ungreased non-stick cookie sheets, spacing them 1 inch apart. Bake at 350 degrees for 8 minutes. Remove the cookie sheets from the oven. Allow the cookies to cool on the cookie sheets for 2 minutes before transferring them to a rack to cool completely. Repeat the rolling in cinnamon-sugar and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.

*Note: For a wheat-free and gluten-free version, substitute brown rice flour for the unbleached flour in the recipe.

Yield: 5 - 5 1/2 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett