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Vegan Snickerdoodles
Vegan Snickerdoodles
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Vegan Snickerdoodles

Preparation
20 MIN
Cooking
8 MIN
Chilling
2 H
Servings
18
Freezes
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Ingredients

Cookies

Coating

Preparation

Cookies

  1. In a bowl, combine the flour, cinnamon, baking soda and salt.
  2. In another bowl, whisk together the brown sugar, date purée, oil and non-dairy beverage. Add the dry ingredients and mix until smooth. Cover and refrigerate for 1 hour. The dough will be firmer but still soft to the touch.

Coating

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a bowl, combine the sugar and cinnamon.
  3. With a 1-tbsp (15 ml) ice cream scoop, shape the dough into balls. Smooth out the balls of dough by rolling them with lightly oiled hands. Coat one ball at a time in the sugar mixture. Arrange on the baking sheet, evenly spacing them out.
  4. Bake for 8 minutes or until the cookies start to harden around the edges but are still soft at the centre. Let cool on the baking sheet. The snickerdoodles will keep for 1 week in an airtight container at room temperature.

Comment

  1. No idea what went wrong, but came out tasting doughy, and like bread...Not moist at all.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.