Vegan Classic Snickerdoodle Cookies
Discover the irresistible charm of Vegan Classic Snickerdoodle Cookies, a delightful twist on the timeless favorite that's completely plant-based. These soft, chewy cookies boast the perfect balance of warm cinnamon and sweet sugar, coated in a crackly cinnamon-sugar crust that will leave your kitchen smelling heavenly. They’re made with simple ingredients like almond milk and vegan margarine, ensuring a dairy-free treat without sacrificing flavor or texture. Ready in just 25 minutes and yielding 24 cookies, this recipe is perfect for satisfying your sweet tooth or impressing at gatherings. Whether you’re vegan or simply seeking a lighter dessert option, these cookies are a must-try for any cookie lover.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
- 0.5 teaspoon Salt
- 1 cup Vegan margarine or coconut oil
- 1.5 cups Granulated sugar
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Cinnamon
- 3 tablespoons Additional granulated sugar
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
In a large mixing bowl, beat together the vegan margarine or softened coconut oil and 1.5 cups of granulated sugar until light and fluffy.
Add the unsweetened almond milk and vanilla extract to the margarine-sugar mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
In a small bowl, mix together the cinnamon and 3 tablespoons of additional granulated sugar to create the cinnamon sugar coating.
Scoop tablespoons of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies have a slightly crackled surface.
Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy your Vegan Classic Snickerdoodle Cookies with a glass of plant-based milk!
Nutrition Facts
Calories |
4133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 577.4 g | 210% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 339.2 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 173 mg | 13% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
