Vegan Snickerdoodle Cookies

Super Soft Vegan Snickerdoodle Cookies
Makes about 27 cookies

1-cup (2 sticks) vegan butter
1/2-cup dark brown sugar
1-cup white sugar
2 cups flour

1-cup whole-wheat pastry flour
1/2 teaspoon cinnamon (I used ¼ tsp Vietnamese and ¼ tsp china cinnamon)
1/4 teaspoon nutmeg

1/8-teaspoon ground clove
1-teaspoon baking soda
1/2-teaspoon salt
3 Tablespoons ground flax seed mixed in a separate bowl with 9 tablespoons of warm water.
1-teaspoon vanilla extract

For the cinnamon sugar:
1/4-cup white sugar
1-tablespoon cinnamon
 1/4-teaspoon nutmeg

1.    Heat the oven to 425°F. Gently melt the vegan butter in a saucepan let it cool while you mix the dry ingredients.

2.    Stir together the sugars, flours, spices, baking soda, and salt.

3.    Whisk the flax seed water mixture into the cooled butter and add the vanilla.

4.    Stir the wet ingredients into the dry ingredients, stirring just until it comes together.

5.    In a separate bowl, mix together the white sugar, cinnamon, and nutmeg.

6.    Form small 1 1/2-inch balls of dough and roll them in the cinnamon sugar. Place them on an unlined, ungreased baking sheet and flatten slightly.

7.    Bake for 7 minutes then remove and let cool on the baking sheet for 5 minutes. Remove to a wire rack. 

*** May seem undercooked after the 5 minutes but after 30 its perfect!! 

ENJOY