Vegan Snickerdoodles
Author:Perfect Vegan Snickerdoodles! These easy vegan snickerdoodle cookies are soft, light, puffy, buttery, cinnamon-y and totally irresistible. Made in one bowl in less than 30 minutes. No chilling required.
Ingredients
For rolling
- ½ cup (100 grams) cane or white sugar
- 2 teaspoons ground cinnamon
For the cookies
- ½ cup (100 grams) coconut oil (refined if you want no coconut flavour) , softened slighty but not liquid. OR coconut butter/manna for oil-free but use 7 tablespoons which is about 100 grams.
- 6 tablespoons (90 ml) aquafaba , liquid from a can of chickpeas
- 4 tablespoons maple syrup , real maple syrup not pancake syrup
- ⅔ cup (133 grams) cane or white sugar
- 2 teaspoons vanilla extract
- 2½ cups (312 grams) all purpose flour , spooned into the cup then levelled gently. In the UK use plain flour.
- 1½ teaspoons cream of tartar , this is a crucial ingredient. DO NOT sub it for anything else.
- ¾ teaspoon baking soda , bicarbonate of soda in the UK
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
INSTRUCTIONS
- Preheat oven to 375°F and line a cookie tray with parchment paper.
- In a small bowl mix the sugar and cinnamon for rolling. Set aside.
- Make sure your coconut oil or coconut butter is slightly softened and not rock hard or liquid. Add it to a large mixing bowl.
- To the coconut oil add the aquafaba, maple syrup, sugar and vanilla. Whisk until well combined and smooth.
- Add the flour, cream of tartar, baking soda, cinnamon and salt and mix with a spoon or spatula until well combined and a thick cookie dough is formed. Don't over-mix.
- Roll the dough into balls (about 2 tablespoons each or roughly the size of a walnut) and roll each ball in the cinnamon sugar mixture. Place gently on the cookie tray. If it's warm in your house and the mixture is too soft, pop the mixing bowl in the fridge for 15 to 20 minutes before continuing.
- Using a fork, press down gently on the top of each cookie dough ball twice in a cross shape so they end up about ½ inch thick.
- If you have some cinnamon sugar left in the rolling 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 5 to 10 minutes before moving them carefully to a wire rack.
NUTRITION
Serving: 1snickerdoodle | Calories: 174kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 111mg | Potassium: 72mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 1mg
