Oh so tasty! If you like snickerdoodles, you will love this recipe. It has the chewy texture you expect with lots of cinnamon flavor. Who knew you could bake something so delicious with 1/2 the fat and no eggs? These are definitely worth trying and they freeze very well so don't hesitate to double the batch.
| Chewy (egg-free) Cinnamon Cookies | |
| | |
| | |
| ½ cup butter | 2 tsp baking soda |
| ½ cup white bean puree | 1 tsp cinnamon |
| 1 ⅔ cup sugar | 1 tsp vanilla |
| 1 ½ cups whole wheat flour | ¼ cup vegetable oil |
| 1 ½ cups all-purpose flour | |
| | |
| Cream together butter, bean puree and sugar. Add flour, baking soda, and vanilla. It will look pretty dry at this point. Slowly add in the oil and mix until it has pulled together into cookie dough consistency. If it is too dry, add 1-2 more Tbsp of oil. Form into balls and roll in cinnamon and sugar mixture. Place on greased baking sheets and flatten slightly with your hand. Bake at 350° F for 8–10 minutes. Pull them out of the oven just as they are beginning to turn light brown in a couple of spots. They still look pretty doughy overall. Allow to rest on baking sheet for about 5 minutes to set and them move to a wire rack to cool. Makes 3 dozen. | |
No comments:
Post a Comment