Super simple cookie recipe that takes mere minutes to put together. Why eat plain ol' regular snickerdoodles when you can make CHOCOLATE snickerdoodles?! Chocolate makes everything better. But one question still plagues me...why are they called snickerdoodles?
Soft butter cookies mixed with cocoa powder and a hint of almond flavor then rolled in cinnamon and sugar before baking.
1/2 cup earth balance, soft
1 1/2 cups organic cane sugar
1/2 cup cocoa powder
1/2 tsp cinnamon
1 tsp vanilla extract
1/4 tsp almond extract
1 tbl ener-g egg replacer
6 tbl water
2 1/4 cup ap flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp organic cane sugar
Preheat the oven to 350. Line a baking sheet with parchment and grease with cooking spray.
Cream the butter,sugar and cocoa together until fluffy. Add the cinnamon, extracts, egg replacer and water. Cream 1 minute more.
In another bowl combine the flour, cream of tartar, baking soda and salt.
Add dry ingredients to the creamed butter in 2 additions.
Use a small ice cream scoop or spoon to shape into balls. Roll in cinnamon/sugar mix and place on the baking sheets. Press down to flatten and bake for 10 minutes. Remove from the oven when still soft and slightly underbaked, they will continue to cook on the hot baking sheet.