I made these a few years back when my daughter had a vegan friend visiting. They were so good. The first vegan cookies I ever made. The recipe is not 'strictly' vegan if you worry about where your sugar and shortening comes from. Also, you could probably use ground flax seed mixed with water as an egg replacement. Of course, Bob's Red Mill carries ready made ground flax seed meal which I keep at all times.
Preheat oven to 400°F.
In a large mixing bowl, cream together the shortening, sugar and vanilla. In a small bowl, combine the egg replacer with the water. Beat egg replacer mixture into the creamed shortening.
Sift together the whole wheat flour, cream of tartar, baking soda and salt. Add the flour mixture into the creamed shortening and mix well. Roll into 1” balls. Combine last two ingredients in a small bowl. Roll cookie balls in the sugar and cinnamon mixture. Place onto greased cookie sheet.
Bake for 8 - 10 minutes. Cool on wire rack and place in air-tight container.
Makes 24 cookies.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (45g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 148 (75%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 25.1mg||8 %|
|Sodium 345.8mg||12 %|
|Potassium 88.9mg||2 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 9.6g|
|Protein 2.2g||3 %|
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Calories per serving: 198
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