Recipe by Kellogg's® All-Bran®
"Here's a classic sugar cookie recipe with the wholesome goodness of bran, then rolled in turbinado sugar."
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2 1/4 cups
cream of tartar
margarine or butter, softened
1 1/2 cups
I really liked these cookies, but I think they would be better described as a biscuit rather than a cookie. I did change a few things though. The first time I made them I used ground flaxseed (1 tbls of flax plus 3 tbls of water for each whole egg) and they turned out great. Also, I'm not a fan of using margarine or butter, therefore I substituted applesauce for the butter. Because the applesauce was already sweet, I needed only half the sugar.
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