Serves: 20 cookies depending on size
Ingredients:
1/2 cup granulated sugar
1/4 cup, allergy free butter substitute, I use Earth Balance
1 egg replacer, I use EnerG
1/2 teaspoon 100% pure vanilla extract
3/4 cup unbleached all purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
cinnamon sugar for topping
Directions:
Cream together the sugar and allergy free butter substitute in a stand mixer. Add in the egg replacer and vanilla extract. Beat until incorporated. Add the flour, cinnamon, and baking powder. Beat together once more.
Chill dough in the mixing bowl for a 2-3 hours to become firm.
Roll into 3/4 inch balls and roll into cinnamon sugar until coated evenly. Place onto a non-stick baking tray.
Bake in the oven at 350°F for 10 minutes or until the edges are golden brown.
Remove from oven and let cool, completely, on a wire rack.
