Two days ago we talked about Healthy Holiday Baking Substitutions. One of the suggested substitutions was to use a “flax egg” instead of a real egg. Here is an example of a delicious holiday cookie recipe that does just that. This recipe also uses Earth Balance instead of butter, but butter can be used nevertheless.
Christmas Snickerdoodle Cookies
vegetarian, vegan, soy-free, dairy-free, peanut-free, tree nut-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free
- 1/2 Tbsp ground flax seed
- 1 1/2 Tbsp warm water
- 1/4 cup Earth Balance or butter
- 1/3 cup + 1 Tbsp sugar
- 1 1/2 tsp vanila
- 1 cup whole wheat pastry flour or all-purpose flour
- 1/4 tsp cream of tartar
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 Tbsp cinnamon
- 1 Tbsp sugar
In small bowl, mix flax seed and water together and set aside. In large bowl cream together butter, sugar, and vanilla. Add flax egg to mixture and stir to combine. In another bowl whisk together flour, cream of tartar, cinnamon, and baking soda. Add the dry ingredients to the wet mixture and mix to combine using your hands to knead the dough into a ball. You may need to add a tablespoon or 2 of water if dough is too dry. Wrap the ball of dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 375*F. Combine 1 Tbsp cinnamon and 1 Tbsp sugar in a small bowl. Shape 1 1/2 Tbsp of dough into a ball and roll in cinnamon sugar mixture. On a baking sheet lined with parchment paper, press dough ball with a fork to flatten slightly. Repeat with remaining dough. Bake for 10-12 minutes and let cool for 10 minutes before serving. This recipe only makes 8-10 cookies, which is perfect if you are only one or two people. However you may need to double or triple the recipe if you need a larger batch!
Wrap up these festive cookies and give them away to family and friends as a holiday gift! For other great gift ideas check out Healthy Holiday Gifts!
Recipe inspired by Oh She Glows