Since I will be going to a potluck tomorrow, I’m planning on bringing these snickerdoodles, which I’ve been making for years. They’ve been a favorite of my friends and aren’t incredibly unhealthy, considering the recipe yields close to 4 dozen cookies! My friend’s toddler is allergic to eggs, so I decided to use flax eggs this time. Organic cane sugar has some redeeming qualities in that it is less processed than white sugar and is also free of pesticides. With less processing, sugar retains more of the nutrients present in cane juice, including 17 amino acids, 11 minerals, and 6 vitamins, as well as antioxidants. But, of course, sugar is sugar and should be consumed sparingly. At least this will make you feel a little better about having a cookie or two 🙂 These cookies hold up nicely in an airtight container and also freeze well. Enjoy!

Yield: about 4 dozen

1 cup butter (2 sticks), room temperature
1 ¾ cups natural cane sugar
2 eggs or 2 flax “eggs”**
3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon sea salt
natural cane sugar and cinnamon for rolling (about ½ cup sugar mixed with ½ teaspoon of cinnamon)

1. Preheat the oven to 375 degrees. Line a sheet tray with a silpat or parchment paper.
2. Cream butter and sugar. Beat in eggs or flax “eggs” until uniform.
3. In a large bowl, sift together flour, cream of tartar, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients.
5. Using a 2-teaspoon ice cream scoop, form dough into balls and roll in the cinnamon/sugar mixture.
6. Place on prepared sheet tray and flatten slightly, leaving about 1 ½ inches between them, to allow room for spreading. They will puff up as they bake and then flatten out as they cool.
7. Bake for 10-12 minutes, or until barely golden. Remove from oven before they flatten out. Allow cookies to cool on sheet tray for 5 minutes and then transfer to wire rack to cool completely.

**each flax egg requires 1 tablespoon of ground flax seed and 3 tablespoons of water. Grind whole flax seeds in coffee grinder and stir in water in a bowl. Allow to set for 10 minutes before using.