Vegan Snickerdoodle Cookies

Wanna know a secret? I don’t like soft cookies… I know.

Never have, probably never will. I’m more of a thin & crispy than a puffy and soft kinda guy (thin mints were my crack).

So for these snickerdoodles we’ve strayed a bit from the traditional soft and sweet cookie to create a thinner, cookie that’s still a weee bit soft on the inside but that has a bit of crunch when you take your initial first bite. Sounds perfect to me!

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If that crunchy cookie life just aint for you simply add a wee bit more sugar, and a bit more baking powder and you’ll have that classic snickerdoodle you’re looking for!

Other than the texture though these cookies bring everything we remember a snickerdoodle having in our childhood. Cinnamon-y, sweet, and simple, a classic if we ever saw one.

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Like any good cookie these bad boys can be thrown together in a hot minute, simply by:

Creaming

Mixing

Rolling

Baking

Done!

How sweet was that?

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If you recreate our recipe don’t forget to tag us on instagram and show us how you did! Do you like your cookies with a bit of a crunch or soft & fluffy? Let us know in the comments!

Enjoy!

RECIPE: Makes 12 Cookies.

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Ingredients:

Vegan Snickerdoodle Cookies

  • 1/4 cup Coconut Oil, soft
  • 1/4 cup Coconut Sugar
  • 1 Flax Egg (1 tbsp ground flax seed, 3 tbsp water)
  • 1 tbsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1/4 tsp Cream of Tartar
  • 1/2 tsp Baking Soda
  • 1 tbsp Cinnamon
  • 3/4 cup All Purpose Flour
  • 3 tbsp Maple Syrup

10 minute prep time, 10 hours to bake.Β 

  • Set aside your flax egg to gelatinize.
  • Cream together the coconut sugar and the coconut oil.
  • Whisk your dry ingredients in one bowl and your wet ingredients in another.
  • Mix your wet and your dry, your flax egg, as well as the creamed sugar and oil mixture, together in a bowl.
  • Portion in tbsp sized balls.
  • Preheat your oven to 375F.
  • Roll each cookie ball in coconut sugar and cinnamon, then place on a lined baking tray and smoosh with a spoon just to help them spread.
  • Bake at 375F for 10 minutes then let cook on a cookie wrack for 15 minutes before consuming.
  • Enjoy!
Nutritional Information:
Per 1 Serving –
Calories: 93 cal | Total Fat: 5g | Carbohydrates: 12g | Sugar: 7g | Fibre: 0g | Sodium: 41mg | Protein: 1g
Log

 

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