1 3/4 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 sick vegan margarine, softened (try Willow Run soy margarine – it’s awesome)
3/4 cup sugar
1/4 cup vanilla soymilk
1 tsp vanilla extract
1/2 cup sugar
3 TBS ground cinnamon
(can also add nutmeg or alspice)
1. Preheat oven to 350F
2. Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
3. Cinnamon Sugar: Combine sugar and cinnamon on large plate. (It makes a lot, so keep it in the fridge for the next time you make these cookies, which might be soon!)
4. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1/2 inches apart on prepared baking sheet. Bake 10-12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Store in airtight container.
per cookie: 49 cal, 1G protein, 1.5G total fat, 9G carb
Vegan foods have no cholesterol because cholesterol only comes from animal products (meat, eggs, milk, butter, cheese, etc). So, if you have high cholesterol, consider eating at least 1 vegan meal a week, and switch to soymilk and soy margarine.