Snickerdoodle Cookies {Dairy-Free & Egg-Free}

Original Post 12/21/15

My fantastic hubby made these snickerdoodle cookies over the weekend, and they were delicious! And that's saying a lot considering there was no chocolate involved.

Aren't they beautiful?!

These were the perfect texture, too.  A little crunchy on the outside and chewy on the inside.

To make these egg-free, we used flax eggs instead of eggs.  And he used Earth Balance dairy-free buttery spread for the butter.

A house full of guests gobbled these up over board games so these are definitely approved by those without food allergies.   

{dairy-free & egg-free}

2-3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cup dairy-free butter
2 cups sugar
2 flax eggs
2 teaspoons vanilla 

1/4 cup sugar for coating
1 tablespoon cinnamon for coating

Set oven to 350 degrees.

Mix flour, baking soda, and salt in a medium bowl and set aside.

In a large bowl or Kitchen Aid Mixer, cream together dairy-free butter and 2 cups sugar until light and fluffy. Beat in the flax eggs one at a time, then the vanilla. Gradually stir in the dry ingredients just until blended. 

Combine the 1/4 cup of sugar and 1 tablespoon of cinnamon in a small bowl.

Roll the dough into 1 inch balls and roll the balls in the cinnamon sugar mixture. 

Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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