Sugar Snaps

These snappy cookies are the perfect foil when in need of a sweet and crunchy snack.  Try adding some chocolate chips or dried fruit for an extra cookie treat.

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Servings 25 - 30 cookies
Prep Time 15 minutes
Cook Time 12 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
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Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 25 - 30 cookies
Prep Time 15 minutes
Cook Time 12 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Grease baking sheets or line with parchment paper; set aside. Preheat oven to 375°F.
  2. In a medium bowl, combine flour, baking soda, and baking powder and set aside. In a small bowl, combine egg replacer, water, and vanilla extract and set aside.
  3. Cream together butter and sugar in a mixing bowl until evenly combined. Add egg replacer mixture and mix well, then add dry ingredients and mix thoroughly. Adjust consistency with milk to make a soft dough.
  4. Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each. Bake until centers are set and edges are crisp, about 12 minutes. Let cool before serving.
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