I made these tasty little morsels for a potluck I was participating in. They were quick and easy and made along-side a bunch of other treats so I was happy that they didn’t requite too much work or attention. I found this recipe on Vegetariantimes.com and stuck pretty much completely to it with some small exceptions. I found that the cookies didn’t spread out like other traditional cookies but rather stayed more or less like balled up clusters (they still look great) and this makes for an awesome cakey texture.
For Cookie Dough:
- 1 3/4 cup all-purpose unbleached flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 stick Earth Balance
- 3/4 cup raw organic turbinado sugar
- 1/2 cup soymilk
- 1 tsp vanilla extract
For Cinnamon Sugar:
- 1/2 cup raw organic turbinado sugar
- 3 tbsp ground cinnamon
Directions: Preheat oven to 350. Grease baking sheet with Earth Balance. Whisk together flour, cornstarch, and baking powder in bowl. Beat Earth balance in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract until smooth. Add flour mixture and beat until you can’t stand it anymore and you just have to dig in with your hands and knead the dough until it’s pliable. Shape the dough into 1-inch balls and roll ball in cinnamon-sugar mixture. Make 12 minutes or until the cookie balls are golden brown. Cook on wire racks.
Yields about 30 cookies