Watkins Cream Of Tartar Description
A staple in the kitchen, Watkins Cream of Tartar keeps texture structure in meringues and adds volume to a variety of your favorite baked goods.
History in the Making™
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/8 tsp. (0.7 g)
Servings per Container: 179
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
| Potassium | 145 mg | |
|
Other Ingredients: Cream of tartar (potassium bitartrate).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Dirty Chai Snickerdoodle Cookies
[vc_row][vc_column][vc_column_text]Can't decide on a sweet indulgence? These chai sugar cookies are the perfect solution! This vegan coffee dessert blends the warm, spicy flavors of chai with the classic comfort of a snickerdoodle and a hint of espresso. It's a dreamy combo of gluten-free flour, rich brown sugar, oat milk creamer, chai tea concentrate, vanilla and dark, delicious coffee. Get ready to dive into this dirty chai-spiced delight.
Vegan Dirty Chai Snickerdoodle Cookies
- 2 cups Vitacost Gluten-Free Multi-Blend Flour
- 1 cup light brown sugar (or coconut sugar, + 3 Tbsp. extra for rolling)
- 2 shots espresso (or 2 tsp. instant coffee + 4 Tbsp. water)
- 1 Tbsp. flax meal (+ 3 Tbsp. water to create “egg”)
- 1/3 cup chai tea concentrate
- 3 Tbsp. oat creamer
- 2 Tbsp. coconut oil (melted)
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon (+ 1 tsp. extra for rolling)
- Pinch salt
- Preheat oven to 350 degrees F.
- For flax egg, in bowl, whisk together flax meal and water and let rest 5 minutes to thicken.
- In large mixing bowl, combine flour, sugar, salt, cinnamon and baking powder and mix evenly.
- In second mixing bowl, whisk together vanilla, creamer, chai concentrate, coconut oil, espresso and flax “egg”.
- Pour wet ingredients into dry ingredients and fold until evenly combined.
- Combine 1 teaspoon cinnamon and 3 tablespoons brown sugar and mix until evenly combined.
- Using 1-inch scoop, portion out dough and roll each in cinnamon sugar mixture.
- Place on parchment lined baking sheet about 2 inches apart. Bake for 10-12 minutes. Let cool completely before serving.
Notes: For crisper texture, slightly flatten dough and bake additional 2-3 minutes. Store extras in airtight container at room temperature up to a week.
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