Skinny Snickerdoodles

Ingredients:

3/4 cup ww pastry flour or white flour (See below for notes on a gluten-free option)

1/4 tsp baking powder

1/4 tsp salt (just under level)

1/4 tsp plus 1/8 tsp baking soda

1/4 cup coconut sugar

1/2 tsp pure vanilla extract

1 and 1/2 tablespoons almond milk

1/4 cup vegan butter (i.e. Earth Balance)

Directions:

1. Preheat oven to 330 F.

2. Combine dry ingredients and mix very, very well.

3. In a separate bowl, melt the butter of choice, then stir in vanilla and milk.

4. Pour dry ingredient mixture into wet and mix again.

5. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon.)

6. If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.)

7. Bake for 9-10 minutes. They’ll look way underdone when you take them out, but that’s okay.