Happy Holidays!
Santa is also allergic to eggs. Who knew right? Well that is what I told my little one as she helped me make these egg-free mini Snickerdoodle cookies for Santa to munch on tonight. Here’s a quick easy to do recipe.
Ingredients
1 pkg Duncan Hines® Moist Deluxe® Classic Yellow Cake Mix
3 tsp Sugar
3 tsp Cinnamon
1/4 cup Vegetable Oil
1 Handfull Of Chopped Walnuts
3 tsp Ener-G Egg Replacer
4 tbsp Water
1/3 cup melted margarine
Directions
Preheat oven to 375ºF. Grease cookie sheets. Place sugar and cinnamon into a bowl. Combine cake mix, Ener-G Egg Replacer and oil in large bowl. Mix until well blended. Make 1″ balls with the dough. Roll balls in cinnamon & sugar mixture. Place balls 2″ apart on cookie sheets. Flatten balls with bottom of glass. Add a walnut to the center of each cookie. Bake at 375 ºF for 8 to 9 minutes. Cool one minute on cookie sheets. Remove to cooling rack to cool completely.
Happy Christmas Eve!
