Sherry’s Cinnamon Cookies

We’ve been enjoying batches of these simple cookies lately.  They are basic and not fancy, but a great little treat for little hands.  They freeze great too so you can pull out of the freezer whenever needed!  The recipe came from my health mentor Sherry, so you know they’ll be healthy!  🙂

Cinnamon Cookies

1/2 cup olive oil
1/2 cup honey
1 1/2 tsp vanilla
3 cups spelt flour (or whatever kind you choose)
1 1/2 Tbsp Egg Replacer
1/2 tsp salt
3/4 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/3+ milk (rice milk, almond milk, coconut milk, whichever kind you choose)

-Mix well the oil, honey, and vanilla
-Add the flour, Egg Replacer, salt, baking soda, baking powder, and cinnamon mix well
-Add rice drink until dough is soft. You may need to add more or less depending on humidity or whatever.
-Drop on to oiled cookie sheets a couple of inches apart or so. They shouldn’t spread too much.
-Bake at 350 F for 10 minutes or until the edges are firm and slightly brown.  Watch closely so they do not start to get too brown towards the end.

Notes: You can use one egg in place of the egg replacer and probably be able to skip the rice milk at the end.


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