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Vegan Snickerdoodles Recipe
Recipe author: Michael Johnson
If you’ve ever been craving cookies but didn’t want ones that included butter or eggs, we’ve got the best-tasting, vegan snickerdoodle recipe ever!
Vegan Snickerdoodles
If you've ever been craving cookies but didn't want any extra butter or eggs, we've got the best-tasting, vegan snickerdoodle recipe ever! Now these cookies aren't just plain old crunchy, stale-like cookies...these are soft, moist and very delicious. In our opinion (and the opinion of many other people), these are the best tasting cookies ever. And the best part is they're really easy to make and don't take long to bake.
Equipment
- 1 Mixing Bowl
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2/3 cup vegetable/olive oil I used unsweetened soy milk
- 1/4 cup plant milk
- 1 tsp vanilla extract
- cinnamon and sugar mixture (1/3 cup sugar, 2 tbsp cinnamon)
Instructions
- Preheat oven to 350˚F degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the olive oil, milk, and vanilla.
- Add the wet mixture to the dry and mix well with a spoon. We prefer mixing with our hands but it's up to you.
- Roll dough into 1-inch compact balls.
- Roll dough into cinnamon and sugar mixture until completely coated.
- Place dough on cookie sheet (no need to coat with cooking spray) and squish them down with a spatula to form saucers.
- Bake in the oven for 10 to 15 minutes (depending on your love for either soft or hard cookies). Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookieCalories: 181kcalCarbohydrates: 23gProtein: 1.6gFat: 9.6gSaturated Fat: 1.3gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gSodium: 129mgPotassium: 36mgFiber: 0.5gSugar: 12gVitamin A: 0.125IUCalcium: 0.5mgIron: 0.125mg
Tried this recipe?Let us know how it was!
