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Snickerdoodle Perfection

July 1, 2016


The results of 2:33AM entrepreneur brain. 


I have that type of sweet tooth that literally puts wholes in teeth, but praise it all my teeth are still in tact (shout out to oil pulling, clove oil, & Vegan + Gluten Free desserts!)... At 2:33AM like a nursing child the sweet tooth called & I discovered these babies. Thanks to google & my  commitment to perfect consistency. 


1 1/3 Cups of Oat Flour (oatmeal ground into flour)

3.5 Tbsp of raw vegan sugar (I used turbinado)

1 Tbsp of cinnamon

1/2 tsp of salt

1 tsp of baking powder

4 Tbsp of oil or butter (I used sunflower seed oil)

1/2 Cup of vegan milk


My process:


1. Preheat oven to 380 (random, I know.)

2. Blend oatmeal into flour (you can use a blender, ninja chopper, food processer)

3. Mix dry ingredients

4. Make a well in the dry ingredients

5. Pour liquids into the well & mix

*Note: All flour should be coated, but mixture should not be runny by any means*

6. Form cookie shape of your choice (they do not stick together well while raw so be gentle)

7. Optional: Dip into or sprinkle with cinnamon sugar mix (1:1 ratio)

8. Pop them in the over for 12-15 minutes. 

9. Eat your heart out, preferably at 2:33 AM. 


These amounts made 9 cookies for me, but it depends on the size cookie you make! 

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