Vegan Snickerdoodles

June 19, 2019
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!
Vegan Snickerdoodles

Vegan Snickerdoodles

Recipe Type: Sweets
utensils YIELDS about 16 cookies
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  • 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
  • 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
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Directions

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.

Also by Nicola: Easy Vegan Chocolate Tahini Fudge
Related: Easy Vegan Amaretti Cookies (Italian Macarons)
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Photo: Nicola Blackburn


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Nicola is a student, writer, journalist, and avid foodie. When she’s not devouring novel after novel you can find her in the kitchen, whipping up a vegan feast in an attempt to convince her carnivorous family how delicious and exciting vegan food can be!

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