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Natasha Wainright (photo by Lindria Dockett Photography) shares her recipe for Natasha's Just Brittle Egg-Free Snickerdoodle Crunch Cookies.

Natasha’s Just Brittle Egg-Free Snickerdoodle Crunch Cookies

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Course Dessert

Equipment

  • Gloves for hands
  • 2 bowls

Ingredients
  

For Topping:

  • 1 teaspoon cinnamon
  • 1/2 cup sugar

Add ons:

  • 1/2 cup Heath toffee or Natasha's Just Brittle (Snickerdoodle brittle) crushed

For Cookies:

  • 1 cup butter (2 sticks)
  • 2 cups sugar
  • 2 Tablespoons agave
  • 1 teaspoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda

  • 1/4 teaspoon sea salt
  • 1 teaspoon cream of tarter

Instructions
 

  • Prepare topping: Mix together cinnamon and 1/2 cup sugar and set aside.
  • Pre-heat oven to 350 degrees.
  • Get two bowls. In one bowl, combine softened butter, 2 cups sugar, agave, and vanilla. Mix with fork until creamy.
  • In second bowl, combine flour, baking soda, salt, and cream of tartar.
  • Pour flour mixture into butter mixture. Combine both mixtures with gloved hand and a little water a little bit at a time until mixed.
  • Add toffee bits or brittle bits into mixture.
  • Roll 1 Tablespoon of dough into sugar-cinnamon mixture and place on cookie sheet or flat pan to bake.
  • Bake at 350 degrees in a pre-heated oven for 10 -13 minutes.

Notes

Recipe makes 24-48 cookies.