Skinny Snickerdoodles

All righty then.
So I did yoga, drank green tea, and made cookies, just like I said I will. I texted Rick to ask what type of cookies he'd like to stuff his face with when he gets home and this is what he chose:

Sounds good to me. ^_^

I got this lovely snickerdoodle recipe from one of my favorite vegan bloggers, Katie. She makes and posts all kinds of healthy and delicious vegan goodies on her blog, including yummy desserts, dips, and shakes. I love snickerdoodles and cookies of all sorts and I noticed this recipe on her site a couple of days ago. Tonight was sugar rush night!

I made the cookies with freshly ground whole wheat flour and turbinado sugar. Also, I baked them for 12 minutes after cooling them in my fridge for about 10 minutes. Click here for the recipe.

The room was covered in an invisible cloud of sugar, cinnamon, and vanilla - all the staples of a typical snickerdoodle cookie. YUM. After taking these cuties out of the oven and letting them cool for a bit, I swear I ate almost half of the recipe. The cookies were crisp, buttery, cinnamony, vanilla-y, and soft in each and every nom. See the picture? About half of the poor cookies didn't make it alive.

Nutrition Facts per Cookie
(if you make 23 cookies)

Calories: 41
Fat: 2g
Carbs: 5.2g
Protein: 0.4g
Fiber: 0.5g
Sugar: 2.2g
 

(The info is accurate if you use unsweetened almond milk and whole wheat pastry flour.)
The cookies were swimming in a biological pond of Silk Mint Chocolate in my tummy:

Oh, of all the wonders of Silk holiday flavors, I think this one is my newfound favorite. Silk Pumpkin Spice is staring jealously at Silk Mint Chocolate in my fridge. Don't hate, you two. You guys only meet once a year, for God's sake. And you're both creamy and delicious, so shut it.
Anyway, I think the sugar rush is kicking in. I better click 'Publish Post' before I get too silly.