Snickerdoodle cookiesSubmitted by: RKACHA
Introductiona lighter version, using no butter, yet yielding a moist and tasty cookie a lighter version, using no butter, yet yielding a moist and tasty cookie
1/2 cup whole wheat pastry flour
3/4 cup all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 cup ground almonds (almond meal)
1/3 cup canola oil
1 tsp vanilla extract
1 large egg
1/2 cup packed brown sugar
1 Tablespoon water
in one bowl, mix all dry ingredients (flours, baking soda, cinnamon and almonds)
In a separate bowl wisk: egg, oil, sugar, vanilla and water until well blended.
Add dry ingredients to wet and stir with spatula till combined.
Drop onto prepared cookie sheet using small scoop or spoon.
Bake for 10-12 minutes until bottom edges are slightly browned.
Allow to cool for 5 min on pan, remove onto cooling rack
Serving Size: 30 2 inch cookies