This is the perfect recipe to prove to your fellow vegan sceptics just how delicious vegan food can be! These snickerdoodle cookies are just as indulgent as their non-vegan counterparts, if not more so. I strongly suggest consuming them on the couch, under a cosy blanket on a rainy day, with a tall glass of (plant-based) milk. Just be sure to let the cookies almost completely cool, otherwise they will crumble straight in to your milk!
- 2 cups plain flour
- 1/2 cup dark brown sugar + more for rolling the dough in
- 1 1/2 tbsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/3 cup plant-based milk (I use oat)
- 1/4 cup dry molasses
- 1/3 cup melted vegan butter
- 1 tsp vanilla extract
1. Preheat the oven to 190 degrees (375F). Line a baking tray with baking paper.
2. Using a wooden spoon, combine the flour, sugar, spices, baking soda and baking powder in a large bowl, ensuring no clumps remain.
3. Using a whisk, combine the remaining ingredients in a small bowl, ensuring no clumps remain. Pour this mixture in to the large bowl with the dry ingredients and stir to combine. This may take some time and require some strength! If the dough is too crumbly, add a few more drops of milk. It should be moist, but firm enough to roll in to balls.
4. Roll the dough in to balls using your hands. Each ball should contain approximately a tablespoon’s worth of dough. Pour some extra sugar in to a bowl and roll the dough balls around in the sugar, giving them a light coating.
5. Bake the cookies in the oven for 8-10 minutes. They should not be browned and should be soft; they will harden as they cool. Leave them to cool on the baking tray for a few minutes before transferring them to a wire rack to cool.
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Photo: Nicola Blackburn