Snickerdoodles

Finally, I got these right! I was starting to dread vegan baking, and then found this recipe for vegan snickerdoodles. I altered it with 1 tablespoon flax seed and left out the nutmeg. I also used vanilla soy milk, so I left out the vanilla extract. They are delicious, I've already eaten three.

• 2 cups of flour
• 4 tbsp. of cinnamon
• 2 tbsp. of nutmeg
• 2 tbsp. of baking powder
• 1/4 tsp. of ground ginger
• 1 tsp. of salt
• 1/2 cup each of vegetable oil, regular table sugar and brown sugar
• 1/2 cup of soy milk
• 1 tbsp. of pure vanilla extract
• Wire whisk
• Large cookie sheet
• Non-stick cooking spray

1 Preheat the oven to 350 degrees F.

Mix together the wet ingredients in a stainless-steel mixing bowl. These ingredients include soy milk, vanilla and vegetable oil. Mix this with a wire whisk until it is just combined.

Mix the dry ingredients together in a separate stainless-steel mixing bowl, using a wooden spoon. The dry ingredients are the flour, the regular and brown sugars, cinnamon, nutmeg, baking powder and salt.

Pour the blended, wet ingredients into the dry ingredients. Mix them together, using a wooden spoon, until a sticky ball of dough forms.

Spray a large cookie sheet with non-stick cooking spray.

Scoop up the dough by the tbsp. and roll it into perfectly round balls between your hands.

Place the balls of dough side by side on the cookie sheet, leaving about 1/2 inch in between each ball.

Press down on the top of each ball of dough with your thumb or with the back of a fork, flattening it slightly.

Pinch a little more regular sugar between your fingers and sprinkle it over the tops of the cookies. You can reach right into the sugar bag to pinch the sugar.

Bake your cookies for 15 to 20 minutes, until the cookies are just starting to get brown on top.

Allow them to cool for 10 to 15 minutes. The cookies should harden as they cool.