Why You’ll Love this Vegan Snickerdoodles Recipe
When you take that first bite of these Vegan Snickerdoodles, you’ll instantly understand why they’re a favorite in my kitchen. They’re soft, chewy, and bursting with warm cinnamon flavor that wraps you in a cozy hug.
I love how easy they’re to make, and the delightful aroma fills my home, inviting everyone to gather around. Plus, these cookies are perfect for any occasion, from casual snacks to festive gatherings.
They satisfy your sweet tooth without compromising on health, making them a guilt-free treat. Trust me, once you try them, you’ll be baking these again and again!
Ingredients of Vegan Snickerdoodles
When it comes to baking, having the right ingredients can make all the difference, especially for these delightful Vegan Snickerdoodles. The combination of warm cinnamon and a soft, chewy texture creates a cookie that’s simply irresistible.
Plus, you’ll be surprised at how straightforward the ingredient list is! With just a few pantry staples, you’ll be on your way to whipping up a batch that will have everyone asking for seconds. So, let’s take a look at what you’ll need to create these tasty treats.
Ingredients for Vegan Snickerdoodles:
- 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 extract
- 1 tablespoon soy milk
- Vegan egg replacer powder (equivalent of 1 egg, prepared before adding)
- Cinnamon (for rolling)
- White sugar (for rolling)
Now, let’s talk about some of the ingredient choices. First off, white whole wheat flour gives the cookies a bit of heartiness while still keeping them light and fluffy.
If you can’t find it, regular all-purpose flour works just fine—no judgment here. Canola oil is often the go-to for its neutral flavor, but feel free to swap it out for coconut oil if you’re feeling adventurous.
And about that vegan egg replacer—don’t stress if you don’t have it on hand. You can use unsweetened applesauce or mashed bananas as a substitute; just remember that they’ll add a hint of flavor.
How to Make Vegan Snickerdoodles
Alright, let’s get down to the fun part—the actual baking! First things first, preheat your oven to a cozy 375°F. This is where the magic happens, and trust me, you want your kitchen to start smelling like cinnamon and sugar as soon as possible.
While the oven is warming up, grab a mixing bowl and let’s start with dry ingredients. You’ll need 1 1/2 cups of white whole wheat flour, 1/2 cup of sugar, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Give those a good whisk, ensuring everything is nicely combined. You want to avoid any baking soda surprises later on.
Next, make a well in the center of your dry mixture. It’s like making a little volcano, but instead of lava, we’re going to pour in the wet ingredients. You’ll add 1/2 cup of canola oil, 1 tablespoon of vanilla extract, and 1 tablespoon of soy milk. Now, here comes the vegan egg replacer—prepare the equivalent of 1 egg according to the package instructions, and toss that in too. Mix it all up until everything is just combined. You don’t want to overdo it here; a few lumps are perfectly fine.
Now for the fun part: rolling the cookies! In a small bowl, combine equal parts cinnamon and white sugar. This is your magic dust, and it’s what makes snickerdoodles truly special. Use your hands to scoop out dough and roll it into balls.
Once you’ve got your cookie balls, roll them in that cinnamon-sugar mixture until they’re nicely coated. Place them on a cookie sheet and give them a gentle flattening with your fork or fingers—because let’s be honest, nobody likes a lumpy cookie.
Pop them in the oven for 8-10 minutes. Here’s a tip: keep an eye on them. You want that perfect golden brown without crossing the line into over-baked territory.
Once they’re done, allow them to cool for a couple of minutes on the sheet before transferring them to a wire rack. And voilà! You’ve just made a dozen delightful Vegan Snickerdoodles. But be warned—these little treats disappear faster than you can say “cookie.”
Vegan Snickerdoodles Substitutions & Variations
If you’re looking to mix things up with your Vegan Snickerdoodles, there are plenty of substitutions and variations to explore.
You can swap white whole wheat flour for almond or oat flour for a gluten-free option. Instead of canola oil, try coconut oil for a subtle flavor twist.
For sweetness, consider using maple syrup or agave instead of sugar. If you want a spicier kick, add a pinch of nutmeg or ginger.
You can even fold in vegan chocolate chips or chopped nuts for added texture. Feel free to experiment and make these cookies uniquely yours!
What to Serve with Vegan Snickerdoodles
While Vegan Snickerdoodles are delicious on their own, pairing them with the right accompaniments can elevate your dessert experience.
I love serving them with a warm cup of chai tea or a rich, creamy coconut milk hot chocolate. You can also try pairing them with a scoop of vegan vanilla ice cream for an indulgent treat.
For a revitalizing twist, serve them with fresh fruit, like berries or slices of apple, which balance the sweetness perfectly.
If you’re feeling adventurous, a drizzle of maple syrup or a dollop of almond butter can add a delightful flavor contrast.
Enjoy!
Additional Tips & Notes
Pairing Vegan Snickerdoodles with your favorite beverages or sides enhances their delightful flavor, but there are a few more tips that can make your baking experience even better.
First, make sure your ingredients are at room temperature for a smoother mix. If you want a chewier texture, chill the dough for 30 minutes before baking.
Don’t skip the cinnamon-sugar coating; it’s essential for that classic snickerdoodle taste.
Finally, keep an eye on your cookies while they bake—they’re ready when the edges turn golden.
Enjoy experimenting with different spices or add-ins like nuts for a unique twist!