Snickerdoodles

I recently made these cookies and my whole family loved them.  They turn out with a perfect a soft texture, but still hold together.  The smell of these cinnamon-sugar coated cookies is warm and inviting.  This recipe will make ~24 cookies.

The recipe, utilizes banana and applesauce instead of eggs.  There are many vegan egg-substitutes.  It takes a bit of practice and experience to determine which substitute will work best, depending on what qualities you need.  I'm still not an expert on this, but when something works well (as it did in this recipe) - I make note and will be sure to share.  Here is a list of 20 different egg-substitutes used in vegan baking/cooking:

1 egg = 1/2 banana, mashed
1 egg = 1/4 cup unsweetened applesauce
1 egg = 1/4 cup mashed avacado
1 egg = 1/4 cup cooked pumpkin
1 egg = 1 Tablespoon ground flaxseed + 3 Tablespoons of water (mix well and let sit for 2 minutes)
1 egg = 3 Tablespoons peanut butter
1 egg = 1 Tablespoon agar agar + 1 Tablespoon water (mix well)
1 egg = 1 Tablespoon chia seeds + 1/3 cup water (mix well and let sit for 15 minutes)
1 egg = 2 Tablespoons arrowroot + 3 Tablespoons water (mix well)
1 egg = 1 Tablespoon soy protein powder + 3 Tablespoons water (mix well)
1 egg = 2 Tablespoons cornstarch + 3 Tablespoons water (mix well)
1 egg = 2 Tablespoons baking powder + 2 Tablespoons water + 1 Tablespoons veg. oil (mix well)
1 egg = 1 teaspoon baking powder + 1 Tablespoon vinegar + 1 Tablespoon water (mix well)
1 egg = 2 teaspoons baking powder + 2 Tablespoons water (mix well)
1 egg = 2 Tablespoons potato starch + 2 Tablespoons water (mix well)
1 egg = 2 Tablespoons corn stach + 2 Tablespoons water (mix well)
1 egg = 2 Tablespoons prepared (vegan) instant mashed potatoes
1 egg = 1/4 cup silken tofu
1 egg = 3 Tablespoons chickpea flour + 3 Tablespoons water (mix well)
1 egg = 1/4 cup plain vegan yogurt

Other than these, there are commercially sold egg-substitute products such as Ener-G Egg Replacer and Bob's Red Mill Egg Replacer.  There are also products such as 'volcanic salt' (or 'black salt') that can be used to get a sulfuric egg flavor in your recipes (like tofu scramble) when needed.

You might know of some others vegan alternatives to eggs.  Please share what you use, and which are your favorite in the comments section below!

Ingredients:
1 1/2 cups granulated sugar
1/2 cup vegan margarine, softened
1/2 banana, mashed well
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons granulated sugar
2 teaspoons ground cinnamon

Directions:
1.  Preheat your oven to 375 degrees Fahrenheit.
2.  In a mixing bowl, combine 1 1/2 cups sugar, with margarine, banana, applesauce, and vanilla.  Mix well.
3.  In a separate bowl, combine flour, cream of tartar, baking soda, and salt.
4.  Mix the bowl of dry ingredients into the wet and combine well into a dough.
5.  Combine 2 Tablespoons sugar with the cinnamon into a separate small bowl.
6.  Shape dough into balls a bit smaller than golf balls, and flatten a bit before placing in the cinnamon/sugar mix.  Coat all sides with cinnamon/sugar and place on an ungreased non-stick baking sheet.
7.  Bake for 9 minutes.  Immediately remove cookies from the sheet and allow to cool on parchment or wax paper.

This recipe was adapted from a recipe originally posted by 'Sue W' on allrecipes.com.  The original recipe can be found here.