Dessert, Recipes, Vegan

Snickerdoodles!

by Lisa Dawn

I have to be honest and say that I have never had a snickerdoodle – until now! I am not a huge fan of cinnamon so I always avoided them (they are cookies rolled in cinnamon sugar!) but it turns out they are really good! Especially because they are homemade and I nailed the recipe on the first try. Read on for the details!

I sent my son to camp with homemade chocolate chip cookies from my book, Wait, That’s Vegan?! and everyone loved them except the director. He liked them but he said that chocolate wouldn’t be his first choice. I asked what would be and he said snickerdoodles. So, of course I had to make them because I love a good challenge. I sent them in the next week and he (and everyone else) loved them!

They are so easy to make and kind of addicting. Try them. I know you will love them too!

Print

Snickerdoodles!

Ingredients

For the cookies

  • 3 tablespoons aquafaba*, room temperature
  • 1/2 cup vegan cane sugar
  • 1/4 cup vegan brown sugar
  • 6 tablespoons sunflower oil
  • 1 cup + 6 tablespoons all purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For Rolling

  • 2 tablespoons vegan cane sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.

  2. Add the aquafaba to a bowl and whisk until just foamy. Add the cane sugar, brown sugar and oil. Whisk to combine.

  3. In a separate bowl, add the flour, cream of tartar, baking soda and salt. Mix to combine.

  4. Pour the wet ingredients into the dry ingredients and mix until combined. The dough might be crumbly. That's ok, it will stay together when forming the cookies.

  5. Add the sugar and cinnamon to a shallow bowl.

  6. Using a small cookie scooper, scoop up the dough and roll between your hands to shape into a little ball. Then, roll the ball in the cinnamon sugar mixture and place on the parchment paper.

  7. Bake 15 to 18 minutes or until the cookies look a little cracked.

  8. Let cool on a wire rack and then enjoy!

Recipe Notes

* Aquafaba is the liquid from a can of chickpeas. It has almost the same chemical makeup as eggs which makes it the perfect egg replacement for baking. If you are not into aquafaba, you can use a flax egg (1 tablespoon ground flax + 3 tablespoons of water) instead.

Leave a Reply