A vegan snickerdoodle cookie is a classic dessert that every vegan should know how to make. These little delights have been standard fare in bakeries around the world for decades, and with good reason! The combination of cinnamon and sugar brings out the best in these chewy deals. Grab a cup of tea or your favourite milk alternative, as I walk you through this easy vegan recipe perfect for entertaining friends, or enjoying solo.
It is my pleasure to introduce to you, the best vegan snickerdoodle cookie recipe out there! With simple ingredients and easy-to-follow instructions from start to finish.
As a vegan chef, I have a passion for making great tasting plant-based meals that everyone will love; it’s not only about being healthy but also creating something that is truly delicious. These vegan snickerdoodles are an excellent example of the transition to a vegan lifestyle without having to compromise on taste and are approved by both vegans and non-vegans alike.
So, grab some parchment paper and let’s get started on making these vegan snickerdoodles soft and chewy cookies perfect for any occasion!
Why You’ll Love This Recipe
Imagine warm, freshly baked cookies with a soft chewy texture and a sweet cinnamon flavor. Sounds like a dream come true? Well, it’s not just a dream anymore. These vegan snickerdoodles cookies are quick and easy to make, and they are perfect for any time of the day!
What makes these vegan snickerdoodles cookies so special is the combination of simple ingredients and flavors that creates a perfect harmony. From the fluffy vegan egg replacer powder to the creamy vegan butter, every ingredient in this recipe has a purpose.
Moreover, this recipe uses organic and whole food ingredients that are healthy for your mind and body. White whole wheat flour provides fiber and protein, while coconut oil adds healthy fats that keep you energized throughout the day. By choosing organic vegan products, you can ensure that you are consuming wholesome ingredients that are free from harmful chemicals.
Whether you’re craving something sweet after dinner or looking for a festive dessert to share with friends and family, these vegan snickerdoodles cookies will not disappoint. They are so deliciously addictive that you’ll have trouble eating just one. Trust me; it’s worth it!
- Flour: 2 cups white whole wheat flour purpose flour or oat flour for gluten-free options.
- Sugar: 1 cup granulated sugar, ¼ cup brown sugar,
- Vegan egg replacer powder: Follow the manufacturer’s instruction on the package to replace egg (or use flax egg with 1 tbsp ground flaxseed with 3 tbsp of water).
- Vegan butter: ½ cup of vegan butter (or refined coconut oil). Soften at room temperature.
- Soymilk: ¼ cup of unsweetened soymilk. Room temperature.
- Vanilla: 2 teaspoons of vanilla extract.
- Baking soda: 1 teaspoon of baking soda.
- Cream Of Tartar: 1 ½ teaspoons cream of tartar.
- Salt: A pinch of salt.
- For best results, measure your ingredients accurately.
- If you’ve never used vegan egg replacer powder, this is a fantastic time to give it a try. It’s affordable and easy to use – and most importantly, it works!
- Detractors have criticized vegan butter for its inferior taste compared to dairy butter. But for baking, vegan butter from plant-based oils works well.
- You can use any unsweetened plant-based milk you like instead of soymilk.
The Recipe How-To
Here are the step-by-step instructions to make vegan snickerdoodle cookies!
For the cookies:
- 2 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup canola oil
- 3/4 cup white sugar
- 1 vegan egg (prepare according to the instructions of the packaged vegan egg replacer powder)
- 1/4 cup soymilk
- 2 tsp vanilla extract
For the coating:
- 1/4 cup granulated sugar
- 2 tsp cinnamon
Step 1 – Preheat your oven
Preheat your oven to 350°F.
Step 2 – Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3 – Cream wet ingredients
In a large bowl, cream together the canola oil and white sugar until light and fluffy. Then add in the prepared vegan egg, soymilk, and vanilla extract. Beat until smooth and creamy.
Step 4 – Combine wet and dry ingredients
Gradually stir in the dry mixture into the wet mixture until just incorporated. Stir well with a wooden spoon or spatula to form a soft cookie dough. If it is too stiff, add more soymilk little by little until you reach a perfect balance.
Step 5 – Create cinnamon-sugar coating
Combine granulated sugar with cinnamon in a small bowl.
Step 6 – Shape dough balls
Take a small amount of dough (around one tablespoon) and shape it into a ball with lightly oiled hands. Roll it in the cinnamon-sugar mixture until coated evenly. Then place it onto an ungreased cookie sheet about two inches apart.
Step 7 – Bake cookies
Bake for about ten minutes or until they are set up but still puffy. The cookie should be soft and chewy after cooled down for five minutes.
Enjoy our vegan snickerdoodles soft chewy cookies!
Substitutions and Variations
If you’re looking to experiment with this vegan snickerdoodle recipe, there are a few ingredient substitutions and variations you can try. Here are some options:
– Flour: This recipe calls for white whole wheat flour, but you could also use all-purpose flour or a combination of all-purpose and whole wheat flour. If you need a gluten-free option, try using oat flour instead.
– Sugar: You can use any sugar you like in this recipe, including brown sugar or coconut sugar. Just keep in mind that using a darker sugar may affect the color and flavor of the cookies a bit.
– Vegan butter: While I recommend using vegan butter for the best results, you could also substitute coconut oil or another plant-based spread. Just make sure it’s at room temperature before using.
– Soymilk: If you don’t have soymilk on hand, feel free to use any other non-dairy milk you prefer, such as almond milk or oat milk.
– Egg replacer powder: You could also use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of an egg replacer powder. Just mix the ingredients together and let sit for a few minutes until it thickens up.
As for variations, here are some ideas:
– Add in some chopped nuts or chocolate chips for extra texture and flavor.
– Try rolling the dough balls in different coatings before baking – crushed pretzels, cocoa powder, and powdered sugar would all work well.
– Use different spices in place of the cinnamon – pumpkin pie spice or cardamom would be delicious.
– Make these cookies into sandwich cookies by filling them with your favorite frosting or peanut butter.
No matter how you decide to make these vegan snickerdoodles, they’re sure to be chewy, soft, and delicious!
Serving and Pairing
Once your vegan snickerdoodles are out of the oven, let them cool for a few minutes before serving. These soft and chewy cookies are perfect for any occasion, whether you’re having a cozy night in or hosting a party with friends.
Pair these delightful treats with a glass of cold soymilk or a warm cup of tea to enhance their flavor. The sweetness of the cookies pairs perfectly with the creamy texture of soymilk, while tea provides a soothing balance to the cinnamon goodness.
If you’re feeling adventurous, try pairing your vegan snickerdoodles with other desserts like creamy vegan ice cream or a slice of vegan chocolate cake. The possibilities are endless!
One important thing to note is that because these cookies are delicate and soft, they can crumble easily if not handled with care. To avoid this, store them in an airtight container and keep them separated with parchment paper.
Overall, these vegan snickerdoodle cookies are the perfect addition to any dessert selection. Enjoy them on their own or mix and match them as part of your favorite desserts for an unforgettable taste experience.
Make-Ahead, Storing and Reheating
When it comes to snacks and desserts, nothing beats having a soft, chewy vegan snickerdoodle cookie on hand. The best thing about this recipe is that you can make the dough ahead of time and bake the cookies later.
To make the cookie dough ahead of time, shape it into balls and store them in an airtight container in the refrigerator for up to 48 hours. When you’re ready to bake, simply remove the dough from the fridge and let it sit at room temperature for 10-15 minutes before baking.
If you’ve already baked your vegan snickerdoodles but can’t eat them all at once, don’t worry! These cookies will stay soft and chewy for up to five days when stored in an airtight container at room temperature. If you want to extend their shelf life even further, try freezing them instead. Place them in a freezer bag and store them in the freezer for up to three months. To thaw, simply let them sit at room temperature for an hour or two.
To reheat your vegan snickerdoodles, try warming them up in the oven or microwave for a few seconds. The warm cinnamon sugar aroma will fill your kitchen and make them taste like they were just freshly baked. If you want to get creative, try pairing your cookies with a scoop of vegan ice cream or a hot cup of cocoa.
Not only are these vegan snickerdoodles easy to make, but they’re also perfect for any occasion – from an after-school snack to a festive holiday treat. With their soft and chewy texture, delightful cinnamon sugar coating and perfect balance of sweetness, these vegan snickerdoodles will satisfy your sweet tooth all year round.
Tips for Perfect Results
There are few things more frustrating than putting time and effort into making a batch of vegan snickerdoodle cookies, only to have them turn out flat, stiff, or crumbly. But fear not, my vegan baking friends – with a few simple tips and tricks, you can ensure that your vegan snickerdoodles turn out perfectly every single time.
Firstly, one of the most important ways to ensure that your cookie dough comes together well is to use room temperature ingredients. Allow your vegan butter and soymilk to come to room temperature before beginning your baking process, as this will help the ingredients mix properly and lead to a softer, more uniform crumb in the finished product.
Secondly, don’t overwork your dough! Once you’ve combined all of your wet and dry ingredients (being sure to mix them together thoroughly), it can be tempting to keep stirring and mixing everything up. However, overmixing can cause gluten development in the flour, leading to a tougher finished product. So once your dough has come together nicely and is no longer too sticky or too dry, it’s time to stop mixing.
Another important consideration is oven temperature. Be sure to preheat your oven for at least 15 minutes before popping in your baking sheet full of vegan snickerdoodle dough balls. This will allow for proper oven spring (rising) of the cookies and prevent any sort of uneven or patchy browning.
Finally, my last tip for achieving perfect results with your vegan snickerdoodles is to experiment with different variations on the classic recipe! Swapping out white whole wheat flour for oat flour or using coconut oil instead of canola oil can lead to a unique twist on a beloved classic treat. Don’t be afraid to get creative in the kitchen and test out new flavor combinations – you never know what delicious surprises may be waiting just around the corner.
In conclusion, by being mindful of ingredients’ temperature and avoiding overworking your dough as well as paying attention to oven temperature and experimenting with recipe variations can help you take your vegan snickerdoodle game from good to great.
In conclusion, this vegan snickerdoodles recipe is a must-try for anyone who loves cookies or wants to try something new. All of the ingredients are easy to find at your local grocery store or online, and the recipe itself is simple and straightforward to follow. These cookies have all the delicious taste and texture of traditional snickerdoodles without any animal products, making them perfect for vegans or anyone looking for a healthier dessert option.
So why not give this recipe a try? Next time you’re craving something sweet, bake up a batch of these soft, chewy, and perfectly spiced vegan snickerdoodle cookies. You won’t regret it!
Vegan Snickerdoodles Recipe
- 1 1/2 cups white whole wheat flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil
- 1 tablespoon vanilla
- 1 tablespoon soymilk
- vegan egg replacer powder, equivalent of 1 egg (prepared before adding)
- white sugar
- Oven @ 375°F.
- Mix all dry ingredients in a bowl.
- Make a well in center of dry, and add the wet ingredients there.
- Mix equal parts cinnamon and white sugar in a small bowl.
- Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
- Place on cookie sheet & flatten a little with fork or fingers.
- Bake for 8-10 minutes.
- Allow to cool for a couple minutes on cookie sheet before moving.
- I get 12 cookies out of this recipe, but they disappear so fast you might want to double!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.