Perfect Vegan Snickerdoodles
Author:Perfect Vegan Snickerdoodles made with just a few simple ingredients, no oil & no special equipment. They come together in under 25 minutes and are super soft-baked, puffy, buttery, cinnamon-y, sugary & totally & utterly irresistible!
Ingredients
For rolling
- 50g / ¼ cup cane sugar , I use organic cane sugar. It must be a light variety of sugar. Do not use brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
For the cookies
- 50g / 3½ tablespoons soft coconut butter (not liquid) , sometimes called Coconut Manna. Or 50g / ¼ cup soft coconut oil (not completely melted liquid coconut oil). If you do not want a coconut flavour to come through use refined coconut oil
- 45mls / 3 tablespoons aquafaba , liquid from a can of chickpeas. I do not recommend you subbing this for any other vegan egg alternative. Aquafaba gives by far the best results in this recipe.
- 2 tablespoons maple syrup , real natural maple syrup, not the imitation pancake syrup
- 70g / ⅓ cup sugar , I use organic cane sugar. It must be a light variety of sugar. Do not use brown sugar or coconut sugar
- 1 teaspoon vanilla extract
- 156g / 1¼ cup all purpose flour , spooned into the cup then levelled off gently. I use an unbleached variety with no additives
- ¾ teaspoon cream of tartar , this is a crucial ingredient. DO NOT sub it for anything else.
- slightly heaping ¼ teaspoon baking soda , NOT baking powder (Baking Soda is known as bicarbonate of soda in the UK)
- ¼ teaspoon ground cinnamon , feel free to add an extra ¼ teaspoon if you want extra cinnamon flavour
- ¼ teaspoon salt
INSTRUCTIONS
- Preheat oven to 375°F and have a cookie sheet ready. If there is a chance they might stick line it with parchment paper or a Silpat.
- Mix the sugar and cinnamon for rolling in a small bowl and set aside until the end.
- Make sure your coconut butter (or coconut oil) is soft. Not liquid, but easily scoop-able and not hard. If it is liquid pop it in the fridge for a while so it solidifies a bit.
- Put the coconut butter (or oil - NOT both) in a mixing bowl. Add the aquafaba, maple syrup, sugar and vanilla and whisk until well combined and smooth.
- Add the flour, cream of tartar, baking soda, cinnamon and salt and mix with a spoon until well combined. Try not to over mix. Stop as soon as you have a dough.
- Roll the dough into balls roughly the size of walnuts and then roll each one in the cinnamon sugar mixture then place gently on the cookie tray. If it's warm in your house and the mixture is too soft, simply put the dough in the fridge for 15- 20 minutes to allow it to firm up before you roll it up into balls.
- Using a fork, press down gently on the top of each cookie dough ball twice in a cross shape (I show how in my video just above this recipe).
- If you have some cinnamon sugar left in the bowl you can sprinkle a little extra on each cookie, then place your cookies in the preheated oven.
- Bake for 9 minutes if you want them very slightly underdone. I personally think they are best like that. 10 minutes if you want them cooked a little more.
- When you remove them from the oven they will be really soft. That is normal. Leave them on the tray for 2 or 3 minutes before moving them carefully to a cooling rack.
NOTES
Store in an airtight container. To experience full Snickerdoodle softness, they are at their best eaten within 48 hours. After that time the are still good though, just not quite as moist and soft.
NUTRITION
Serving: 1snickerdoodle | Calories: 173kcal | Protein: 2.3g | Fat: 4g | Sodium: 104mg | Fiber: 2g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 2mg
