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Vegan Snickerdoodle Cookies

By Gayle Schwartz

These dairy-free, egg-free, and soy-free snacks are sure to delight vegan fans!

Ingredients:

2 Tbsp. flax meal

½ cup water

½ cup EVO coconut oil

1 cup Zulka Morena sugar*
Option: coconut palm sugar

2 Tbsp. nutritional yeast

2 cups unbleached flour

1 Tbsp. baking powder (aluminum-free)

¼ tsp. sea salt

2 tsp. cinnamon

*I recommend and use Zulka Morena sugar, an unrefined Non-GMO Project-verified pure cane sugar made by squeezing and evaporating the juice from freshly harvested sugar cane.

  • First step is to create a flax gel by placing 2 Tablespoons of flax meal in 1/2 cup of water. Mix together and let sit 5-10 minutes to thicken. Preheat oven to 375.
  • In a mixer bowl, blend together the EVO coconut oil, flax gel, 1 cup sugar, and nutritional yeast.
  • Separately, sift together the unbleached flour, baking powder, and sea salt. Add to the mixer bowl ingredients and blend together into a dough.
  • Next, create your coating by mixing 2 Tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
  • Using a rounded teaspoon, create individual cookie balls about the size of a walnut and roll each in the cinnamon and sugar to coat.
  • Place cookies on a greased cookie sheet or parchment paper on a pan.
  • Bake at 375 degrees for 8-10 minutes.

Enjoy!

Gayle Schwartz is a local baker who enjoys making healthy alternative desserts.
For more information, contact Gayle at gailcooks@vfemail.net

Comments Welcomed





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