I had never made snickerdoodles until I found a Martha Stewart recipe for them on the packaging for my Martha Stewart Silpats. I modified the recipe to accommodate my egg allergy, and it quickly became a regular favorite in our house. Now I have modified the recipe again to cut out dairy and soy as well (since our baby has been reacting to those ingredients via breastmilk).
2 3/4 cup flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup Soy-Free Earth Balance Margarine, room temperature
1 1/2 cups sugar
2 Ener-G egg replacers (3 tsp powder plus 4 tbsp warm water)
2 tsp ground cinnamon
2 tbsp sugar
1. Put margarine and sugar in mixer bowl (use paddle attachment if you have a stand mixer). Mix at medium speed until light and fluffy.
2. Mix in Ener-G egg replacers.
3. Sift together flour, baking powder & salt in separate bowl.
4. Reduce mixer speed to low and slowly add in flour mixture.
5. Mix topping sugar and cinnamon together in a bowl.
6. Scoop dough with cookie dough scoop and roll in cinnamon/sugar mix. Roll into round balls and place onto cookie sheet with Silpat (or lightly greased cookie sheet).7. Bake cookies for approximately 12 minutes and cool on wire racks.
Growing up, my mom’s oatmeal cookies were famous with everyone we knew. I missed being able to eat them once I started developing an egg allergy. After a while, I started experimenting with ways to make the recipe without using eggs. Yesterday I made a new modified version of the recipe to accommodate the new list of allergens that I am trying to avoid (I am allergic to egg and the baby seems to be reacting to dairy and soy in my diet coming through in the breastmilk). I was so happy with the end result…they came out soft and amazing, just as I was hoping!
3/4 cup Soy-free Earth Balance Margarine at room temperature
1 cup brown sugar
1/2 cup sugar
1 serving Ener-G Egg Replacer (1 1/2 tsp powder plus 2 tbsp warm water)
1/4 cup water
1 tsp vanilla extract, plus an extra splash
1 cup flour
1 tsp salt
1/2 tsp baking soda
3 cups old fashioned oatmeal
*handful of lightly crushed walnuts
*handful of white rasins
*These ingredients are optional. You can add more or less according to your taste, or can substitute other items. The ones listed are my personal preference after years of experimenting with variations of this recipe.
1. Preheat oven to 350 degrees F.
2. Mix together the margarine, sugar, brown sugar, Ener-G egg replacer, water & vanilla extract.
3. Sift together flour, salt & baking soda.
4. Add flour mixture slowly into wet ingredients, mixing while adding.
5. Add in oatmeal and selected optional ingredients and continue to mix together.
6. Scoop out balls and place on cookie sheets, two inches apart.
7. Bake in preheated oven for 10-12 minutes.
8. Cool on wire rack and enjoy!