By Mandy Froelich / Life in Bloom
This year has sped by, hasn’t it? I feel like every time I begin a blog post, I simply remark on my fascination of time passing. Apologies if this is boring… but seriously – where did it all go?
Today, I’m so pleased to share with you a recipe for scrumptious vegan snickerdoodle cookies*. I remember growing up and watching my grandma make these in her kitchen in Spearfish, South Dakota. It would be snowing outside and I would either sit at the counter and sip cocoa or clutch her apron in an attempt to help.
*original recipe courtesy of the Simple Veganista
While these cookies are slightly different in terms of ingredients, they are just as memorable as the ones made with my grandma. Most importantly, they are allergen-free! If made with vegan butter, they contain no dairy or eggs. However, they still melt in your mouth.
Cream of Tartar
A quick note on cream of tartar. If you don’t have it, feel free to substitute 2 tsp of baking powder and 3/4 tsp of apple cider vinegar. I note when to add these ingredients. Otherwise, simply follow the recipe!
I hope you enjoy the recipe!Print
Easy Snickerdoodle Cookies [Vegan]
Simple and delicious Snickerdoodle cookies that are vegan!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 28 1x
- Category: Dessert
- Cuisine: Vegan
- Diet: Gluten Free
- 2 ½ cups (350g) gluten-free all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- generous pinch of mineral salt
- 1 cup (225g) vegan butter, at room temp (I love Miyokos)
- 1 cup (225g) organic pure cane sugar
- ¼ cup (56g) unsweetened applesauce (see notes)
- 2 teaspoons vanilla extract
- 3 tablespoons organic pure cane sugar
- 1 tablespoon cinnamon
Preheat oven to 375 degrees F. Line a baking sheet with Silpat or parchment paper, or lightly grease with oil.
In a mixing bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
In a medium-sized mixing bowl, using a spoon, mix together the sugar and butter until creamy, about 2 minutes. This can also be done with a stand-alone mixer or hand blender (I usually just use a bowl and spoon). Then add the vanilla and applesauce, mix to combine. Add flour mixture and stir just until flour is incorporated. The dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for 15 minutes to 1 hour until it stiffens a bit. This will help keep them from spreading too much.
In a small bowl, combine the sugar and cinnamon for rolling. Roll dough into about 1 inch balls. To keep them uniform, use either a 1 tablespoon measuring spoon or 1 tablespoon scooper.
Place cinnamon-sugar rolled balls on a prepared baking sheet, leaving about 2 inches between balls. Bake in the center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes.
Let cool for a few minutes on the pan, they may be too soft just from the oven to move to a wire rack. Once cooled, enjoy!
Makes about 28 cookies
Store cookies covered on the counter for up to 3 days. Keep them fresher longer by storing them in the refrigerator for up 10 days. Freeze leftovers for up to 2 months (let thaw before eating).
If you don’t have the cream of tartar on hand, or prefer to make snickerdoodles without it, you can easily substitute the cream of tartar AND the baking soda with 2 teaspoons of baking powder.
In place of applesauce, feel free to use a flax egg (1 heaping tablespoon flaxseed meal + 3 tablespoons water, let sit for 10 min.) or use ¼ cup of your favorite unsweetened non-dairy milk.
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