It's rare that I come up with an Allergy Friendly cookie recipe that actually tastes like the real thing. These are perfect though! And Vegan to boot.
Allergy Friendly, Vegan Snickerdoodles
2 1/2 cups All Purpose Flour (I like Gold Medal Organic because it has no Barley)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons Earth Balance Soy Free Buttery Spread (http://earthbalancenatural.com/product/soy-free-buttery-spread/)
1 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
2 eggs worth of prepared Ener G Egg Replacer (http://www.ener-g.com/egg-replacer.html)
1/4 cup granulated sugar
1 1/2 tablespoons ground cinnamon
Whisk together flour, cream of tartar, baking soda and salt.
In a large bowl beat together buttery spread, sugar and vanilla with a hand mixer until fluffy. Add egg replacer and beat well.
Scrape sides and add flour mixture. Mix with a fork until fully blended (I tend to use my hands)
Mix together coating in a small bowl.
Preheat oven to 400 degrees F.
Shape heaping tablespoons of dough into balls and coat them in the sugar and cinnamon coating. Place 2 inches apart on cookie sheet.
Bake for 8-10 minutes. The cookies will be puffed up a bit and settle while cooling. Allow to set for 5 minutes on the cookie sheet and then transfer to cooling rack,