Best 3 Perfect Vegan Snickerdoodles Recipes
Indulge in the delightful world of vegan snickerdoodles, a classic cookie with a delightful twist. These delectable treats are not only free from animal-based ingredients but also boast a symphony of flavors and textures that will tantalize your taste buds. With their crisp edges, soft and chewy centers, and a generous coating of cinnamon sugar, these vegan snickerdoodles are sure to become a new favorite. Discover the secrets behind achieving the perfect balance of sweetness, spice, and texture in this comprehensive guide. Including three enticing variations to cater to different dietary preferences and flavor desires, this article offers a recipe for traditional vegan snickerdoodles, a gluten-free version for those with celiac disease or gluten sensitivities, and a funfetti-inspired variation that adds a pop of color and sprinkles for a playful touch. Embrace the joy of baking and embark on a culinary journey to create these irresistible vegan snickerdoodles that will impress even the most discerning cookie connoisseur.
Let's cook with our recipes!
VEGAN SNICKERDOODLES
A quick and easy vegan sugar cookie rolled in cinnamon sugar. Super moist and so delicious!
Provided by kath
Categories Desserts Cookies Snickerdoodle Recipes
Time 20m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, sugar, baking soda, and salt together in a bowl.
- Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.
- Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.
- Bake in preheated oven until golden brown, about 10 minutes.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 24.7 g, Fat 8 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 129.6 mg, Sugar 8.2 g
PERFECT VEGAN SNICKERDOODLES
Make and share this Perfect Vegan Snickerdoodles recipe from Food.com.
Provided by cellar door
Categories Dessert
Time 45m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 300°F.
- In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
- In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
- In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
- Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
VEGAN SNICKERDOODLES!
Another Childhood Favorite Veganized!!! Again, make sure to read ingredients labels so you don't end up thinking you're makins something Vegan and then be dissapointed (If you want to, but, if you're giving these cookies to other Vegans, you might want to make sure because some Vegans might get upset if they find out it actually had animal products in it, just an FYI).
Provided by VeganGrbicGirl
Categories Dessert
Time 20m
Yield 48 Cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Heat Oven to 400.
- In a Large Bowl, put in all ingredients in the order they are listed except for bottom two.
- Mix all ingredients together until well mixed.
- In a Small bowl, mix the last two ingredients together (Sugar & Cinnamon).
- Using a regualr size spoon, spoon out cookie dough and shape them into 1 inch balls and roll them in the sugar/cinnamon mixture to light coat.
- Place balls on an ungreased cookie sheet 2 inches apart.
- Bake for 8-10 minutes or until set.
- After taking them out of the oven, either put them on a wire rack or large plate to let them cool for 10-15 minutes.
- ENJOY!
Nutrition Facts : Calories 75.1, Fat 2.2, SaturatedFat 0.6, Sodium 40.3, Carbohydrate 13.2, Fiber 0.3, Sugar 7.3, Protein 0.8
Tips:
- Use creamy, not whipped, vegan butter or margarine. This will help the cookies spread properly.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Roll the cookie dough balls in a mixture of cinnamon and sugar before baking. This will give the cookies their classic snickerdoodle flavor.
- Bake the cookies until the edges are just starting to brown. Overbaking will make them dry and crumbly.
- Let the cookies cool on a wire rack before serving. This will help them set and firm up.
Conclusion:
These vegan snickerdoodles are soft, chewy, and full of cinnamon sugar flavor. They're the perfect treat for any occasion, and they're sure to be a hit with vegans and non-vegans alike. So next time you're craving a sweet and satisfying snack, give these cookies a try. You won't be disappointed!
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