Vegan Snickerdoodles

This recipe was created by Karen Wiens on 1/30/15.

This recipe came from Connie’s recipe box and it is from a newspaper clipping that she figured is over 47 years old. Just a couple of substitutions and this old family favorite is now vegan.
We substituted Earth Balance margarine and egg replacer for the eggs and Boom! It’s vegan! We also reduced the amount of butter so they weren’t so greasy. Cooper was making this batch, if it was me, I would have substituted applesauce for half of the margarine. This is a quick way to reduce the amount of fat in anything you bake. I do it all the time, usually I don’t tell anybody and everybody raves about them. When you get used to less grease, the full grease version is actually kind of gross. Is grody a word? Spell check doesn’t like it… Anyhow, these are really good. Not too sweet and I love the texture that the oatmeal gives them.
Serves 12
15 minutes to prepare
10 minutes to cook
3/4 cup vegan margarine
3/4 cup brown sugar, firmly packed
3 teaspoons Ener-G egg replacer, mixed with 4 Tblsp water
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 1/2 cups quick cook oats

Preheat oven to 400 degrees.
In a large mixing bowl, beat butter until creamy. Add sugars; mix until light and fluffy. Add eggs and mix well. Add flour, salt, soda and cinnamon and mix well. Stir in the oats.
Form 1 inch balls, roll in cinnamon sugar mixture and place on greased cookie sheet.
Bake 8-10 minutes.
Remove from cookie sheet and cool completely on wire rack.

Store in tightly covered container.
Smiles from the chef!