Snickerdoodles
Indulge in these soft and chewy vegan snickerdoodles, perfectly spiced with cinnamon and sugar for a delightful treat.
Discover the joy of baking with our delicious vegan snickerdoodles recipe, perfect for satisfying your sweet tooth.
These cookies are made entirely with whole food plant-based ingredients, ensuring a healthier alternative without sacrificing flavor.
Whether you're a seasoned vegan or just looking to try something new, this snickerdoodle recipe from vegancooking.recipes will become a favorite in your baking repertoire.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
For a gluten-free option, substitute whole wheat flour with a 1:1 gluten-free flour blend. Coconut sugar can be replaced with brown sugar if preferred.
Tips & Notes
- •Make sure your coconut oil is melted but not hot to avoid cooking the applesauce.
- •For extra flavor, add a pinch of nutmeg or use flavored extracts.
Recipe Variations
- •Add chopped nuts or dairy-free chocolate chips for added texture.
- •Roll the cookies in crushed nuts instead of cinnamon sugar for a different flavor.
Storage & Freezing
Store the snickerdoodles in an airtight container at room temperature for up to 1 week. For longer storage, freeze the cookies in a single layer and transfer to a freezer bag for up to 3 months.
Frequently Asked Questions
Can I use another type of flour?
Yes, you can substitute whole wheat flour with all-purpose flour or a gluten-free flour blend.
How can I make these cookies softer?
To achieve softer cookies, reduce the baking time slightly and ensure you don't overmix the dough.
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Indulge in these soft and chewy vegan snickerdoodles, perfectly spiced with cinnamon and sugar for a delightful treat.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
- 3
In another bowl, mix the melted coconut oil and coconut sugar until well combined.
- 4
Add the unsweetened applesauce and vanilla extract to the sugar mixture and stir until smooth.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix.
- 6
In a small bowl, mix the granulated sugar and ground cinnamon for rolling.
- 7
Using a cookie scoop or your hands, form dough into small balls (about 1 inch in diameter) and roll in the cinnamon-sugar mixture.
- 8
Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- 9
Bake for 8-10 minutes, until the edges are lightly golden and the centers look slightly underbaked.
- 10
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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