Sugar and Spice Snaps

 
2/3 cup unbleached cane sugar (or white sugar from sugar beets), divided
1 1/4 t. cinnamon, divided
1/2 cup Sucanat (or brown sugar from sugar beets)
1/4 cup apple sauce
1/4 cup safflower oil, plus additional for oiling cookie sheets
1 T. molasses
2 t. vanilla
1 3/4 cups unbleached flour
2 T. cornstarch
1 T. Ener-G Egg Replacer
1 3/4 t. baking powder
1 t. ground ginger
1/2 t. baking soda
1/4 t. salt
 

In a small bowl, place 2 1/2 T. unbleached cane sugar and 1/4 T. cinnamon, stir well to combine, and set aside. In a medium bowl, place the remaining unbleached cane sugar, Sucanat, apple sauce, safflower oil, molasses, and vanilla, and stir well to combine. In a small bowl, sift together the remaining ingredients and remaining 1 t. cinnamon. Add the dry ingredients to the wet ingredients and stir well to combine. Cover and chill the dough for 1 hour. Using a little safflower oil, lightly oil (or spray with a fine mist of oil) two non-stick cookie sheets. Using your hands, roll the dough into 48 - 1-inch balls. Working in batches, roll the balls in the cinnamon sugar mixture to thoroughly coat them on all sides, and place them on the non-stick cookie sheets. Flatten the cookies slightly with the bottom of a glass, dipping it in the cinnamon sugar mixture to prevent sticking. Bake at 375 degrees for 7 minutes, they will feel slightly soft when removed from the oven. Allow the cookies to cool for 2 minutes on the cookie sheets and then transfer them to a rack to cool completely. Repeat the rolling, flattening, and baking procedure for the remaining balls of dough. Store the cookies in an airtight container.

Yield: 4 Dozen

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett