Kreeli's Vegan Snickerdoodles:
Sources & Reason-
Recipe saved from VeggieBoards user Kreeli. All attribution and credit to her 😸 Kreeli's website is no longer maintained or particularly safe, so I wanted to copy this here for safekeeping- origin:
- 1 cup margarine
- 1 1/2 cups granulated white sugar
- 1 tsp vanilla
- 4 tbsp soy milk whipped with 2 tbsp cornstarch
- 3 cups unbleached white flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp tapioca starch or cornstarch
- 2 tbsp cinnamon
- 4 tbsp granulated white sugar
- 1 tbsp cocoa powder (optional)
Preheat your oven to 300 F (edit: or slightly over, then reduce heat when the cookies go in starts)
In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
In a smaller bowl combine the flour, baking soda, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon + sugar + cocoa powder mixture until completely coated and place on an ungreased baking sheet.
Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 – 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
Makes about 30 cookies if you are optimistic 😉