Whole Wheat Snickerdoodles
1 c coconut oil or Olive Oil
1 1/2 c Pure Maple Sugar, agave or evaporated cane juice
2 eggs replacer or pulp of fruits & veggies from the juicer
2 3/4 c whole wheat flour
2 tsp cream of tartar
1/2 tsp real or sea salt
1 tsp baking soda
2 T evaporated cane juice sugar
1 tsp cinnamon
Cream together 1 1/2 c sugar and shortening. Add egg replacer and beat well. Combine flour, cream of tartar, salt and soda. Add to sugar mixture and mix well. Roll into approximately 1 inch balls. Combine 2 T sugar and cinnamon. Roll dough balls in cinnamon/sugar. Place on ungreased cookie sheet about 3 inches apart. Slightly flatten. Bake at 400 degrees for 8-10 minutes. Remove from cookie sheet and cool on rack. Makes about 4 dozen cookies.
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