Eggless Snickerdoodle cookies recipe
Eggless Snickerdoodle cookies recipe with atta. Thick, soft inside, crisp outside with cinnamon flavour. Easy to adapt for maida (all purpose flour) or any other healthy flour.
Servings: 16 cookies
Ingredients
- 1& ¼ cup wheat flour I used atta
- ½ cup sugar fine grain
- ½ cup butter room temperature
- ½ teaspoon baking soda
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
- A pinch of salt
- ½ tablespoon flax seeds powder
- 1 & ½ tablespoon water
- 1 & ½ tablespoon sugar for rolling
- 1 teaspoon cinnamon powder
Instructions
- First mix flax seeds powder in 1 & ½ tablespoon water, set aside.
- Preheat oven at 190 deg C.
- In a bowl, mix flour, salt and baking soda.
- Take butter, sugar in another bowl and beat well until creamy for 2 mins using whisk or spoon.
- Add vanilla, lemon juice, flax seeds mixture and mix well.
- Top with the flour we mixed earlier.
- Mix well to make a dough. It should be a single stiff mass. If too soft or gooey, refrigerate for 30 mins.
- In a plate or bowl, mix sugar and cinnamon powder.
- Scoop 1 tablespoon of cookie dough and roll over the sugar + cinnamon powder.
- Line baking tray with butter paper/ baking sheet.
- Arrange rolled cookie dough in it with enough space to spread.
- Bake for 10- 12 minutes.
- Take out and leave it to cool in the baking tray itself.
- It will be soft when you take out from oven, but hardens as it cools.
- Once cooled completely, you can store in an airtight container.
Notes
- Adjust baking time as you need your cookie. More baking time = crisp results. Less baking time= softer result.
- Give enough space for spreading, especially if using maida/ all purpose flour.