Ingredients

• Ingredients Units USM Scale 1x2x3x 2 1/2 cups (350g) flour (spelt, white whole wheat or all-purpose flour) 2 teaspoons cream of tarter 1 teaspoon baking soda generous pinch of mineral salt 1 cup (225g) vegan butter, at room temp (I love Miyokos) 1 cup (225g) organic pure cane sugar 1/4 cup (56g) unsweetened applesauce (see notes) 2 teaspoons vanilla extract For rolling: 3 tablespoons organic pure cane sugar 1 tablespoon cinnamon

Preparation

• Instructions Preheat oven to 375 degrees F. Line a baking sheet with silpat or parchment paper, or lightly grease with oil. In a mixing bowl, combine the flour, cream of tarter, baking soda and salt. Set aside. In a medium sized mixing bowl, using a spoon, mix together the sugar and butter until creamy, about 2  minutes. This can also be done with a stand alone mixer or hand blender (I usually just use a bowl and spoon). Then add the vanilla and applesauce, mix to combine. Add flour mixture and stir just until flour is incorporated. Dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much. In a small bowl, combine the sugar and cinnamon for rolling. Roll dough into about 1 inch balls. To keep them uniform, use either a 1 tablespoon measuring spoon or 1 tablespoon scooper. Place cinnamon sugar rolled balls on prepared baking sheet, leaving about 2 inches between balls. Bake in center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes. Let cool for a few minutes on the pan, they may be too soft just from the oven to move to a wire rack. Once cooled, enjoy! Makes about 28 cookies Store cookies covered on the counter for up to 3 days. Keep them fresher longer by storing them in the refrigerator for up 10 days. Freeze leftovers for up to 2 months (let thaw before eating).