Oh my goodness, if you’ve never tried vegan snickerdoodles, you’re in for such a treat! These cookies are soft, chewy, and have that perfect cinnamon-sugar coating that just makes your heart sing. I remember the first time I made them; the kitchen filled with that warm, cozy aroma, and my friends couldn’t believe they were vegan! Trust me, you won’t miss the eggs or dairy at all. They’re super easy to whip up, and I love how they’re a little healthier but still satisfy that sweet tooth. Let’s dive into this deliciousness together!
Ingredients List
Gathering the right ingredients is key to making these delightful vegan snickerdoodles. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1/2 cup coconut oil (make sure it’s softened but not melted!)
- 3/4 cup packed brown sugar
- 1/4 cup almond milk (or any plant-based milk you prefer)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons cinnamon sugar (for rolling—trust me, this is where the magic happens!)
Make sure your coconut oil is softened, but not too melty—this helps give your cookies that perfect texture. And don’t skimp on the cinnamon sugar; it’s the crown jewel of this recipe!
How to Prepare Vegan Snickerdoodles
Now that we’ve got our ingredients ready, let’s get baking! Follow these simple steps, and you’ll have a batch of warm, delicious vegan snickerdoodles in no time!
Preheat the Oven
First things first—preheat your oven to 350°F (175°C). Preheating is super important because it ensures that your cookies bake evenly. You want those edges to turn golden and crisp while keeping the centers nice and chewy. So, set that oven and let it warm up while you prepare the dough!
Combine Dry Ingredients
In a medium bowl, mix together 1 cup of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/4 teaspoon of salt. I like to whisk these dry ingredients together to make sure everything is well combined—this helps prevent any surprises later! It’s like giving your cookies a good foundation.
Mix Wet Ingredients
In another bowl, blend 1/2 cup of softened coconut oil and 3/4 cup of packed brown sugar until it’s smooth and creamy. You want it to be nice and fluffy—this is where the magic starts! Next, stir in 1/4 cup of almond milk and 1 teaspoon of vanilla extract. The mixture should be a bit loose but not runny; think of it as a thick cake batter consistency.
Form the Dough
Now it’s time to combine the wet and dry ingredients. Gradually add the dry mix into the wet mixture, stirring until a dough forms. Don’t overmix it; just combine until you see no more flour. The dough should be soft and a little sticky—perfect for rolling!
Shape and Roll
Using your hands, roll the dough into small balls—about 1 inch in diameter. Then, roll each ball in the cinnamon sugar mixture until they’re fully coated. This step is crucial; it gives those snickerdoodles their signature sweet crunch! Make sure every inch of the ball is covered in that delightful cinnamon-sugar goodness.
Bake the Cookies
Place the coated cookie balls on a baking sheet lined with parchment paper, giving them some space to spread. Now pop them in the preheated oven and bake for 10 to 12 minutes, or until the edges are golden but the centers look a little soft. Trust me, they’ll firm up as they cool!
Cool and Serve
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them maintain their chewy texture. And pro tip: store any leftovers in an airtight container to keep them fresh. But honestly, they won’t last long!
Nutritional Information Disclaimer
It’s important to remember that nutritional values can vary based on the specific ingredients and brands you choose to use. While I’ve provided some general information for these vegan snickerdoodles, the exact nutritional content may differ. If you’re keeping a close eye on your intake, I recommend calculating it based on the ingredients you have at home. Enjoy these cookies in moderation, and savor every bite!
Why You’ll Love This Recipe
- They’re super quick to make—ready in just 27 minutes from start to finish!
- Vegan snickerdoodles are incredibly easy to customize; feel free to throw in some nuts or dairy-free chocolate chips!
- Each bite is delightfully sweet with that classic cinnamon-sugar coating that everyone adores.
- Perfect for any occasion, whether you’re hosting friends, celebrating a special moment, or just indulging in a quiet night at home.
- They’re a guilt-free treat that satisfies your sweet tooth without any eggs or dairy, so you can enjoy them with confidence!
- Kids and adults alike will fall in love with their chewy texture and comforting flavor.
Tips for Success
Want to take your vegan snickerdoodles to the next level? I’ve got some pro tips just for you!
- Chewy Texture: For that perfect chewy bite, try slightly underbaking the cookies. Pull them out when the edges are golden and the centers still look a little soft. They’ll firm up as they cool, giving you that melt-in-your-mouth goodness!
- Flavor Boost: Feel free to mix in your favorite additions! I love tossing in a handful of dairy-free chocolate chips or chopped nuts for an extra crunch. Walnuts or pecans work wonderfully, but you can get creative with whatever you have on hand!
- Chill the Dough: If you have the time, chilling the dough for about 30 minutes can help the cookies hold their shape better while baking. Plus, it enhances the flavors as they meld together—yum!
- Even Baking: Make sure to space your cookie balls at least 2 inches apart on the baking sheet. This gives them room to spread and ensures they bake evenly. You don’t want them to end up in a cookie pile!
- Experiment with Spices: Want to switch things up? Try adding a pinch of nutmeg or ginger to the cinnamon sugar for a warm, spiced twist. It adds a lovely depth of flavor that’s super cozy!
With these tips in your back pocket, you’ll be well on your way to baking the best vegan snickerdoodles ever. Happy baking!
FAQs About Vegan Snickerdoodles
Got questions about these delightful vegan snickerdoodles? I’ve got you covered! Here are some common queries I hear, along with my answers to help you out.
Can I use a different oil instead of coconut oil?
Absolutely! You can substitute coconut oil with any neutral oil like vegetable oil or canola oil. Just make sure it’s in liquid form for mixing. But I must say, coconut oil adds a lovely subtle flavor!
How should I store leftover cookies?
Store your vegan snickerdoodles in an airtight container at room temperature for up to a week. If you want to keep them longer, you can pop them in the fridge for about two weeks, but honestly, they won’t last that long!
Can I freeze the cookie dough?
Yes! You can freeze the dough balls before baking. Just roll them into balls, place them on a baking sheet to freeze for a couple of hours, then transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
What if I don’t have cream of tartar?
If you’re out of cream of tartar, you can substitute it with an equal amount of baking powder. It’ll still help your cookies rise and keep that lovely chewy texture!
Can I add different spices or flavors?
Definitely! Feel free to get creative! A dash of nutmeg or a splash of almond extract can give your snickerdoodles an extra layer of flavor. You could even experiment with cocoa powder for a chocolatey twist!
How do I know when the cookies are done baking?
Your cookies are done when the edges are golden brown and the centers look slightly soft. They’ll firm up as they cool. Don’t worry if they seem a little underbaked; that’s what gives you that chewy goodness!
Can I make these gluten-free?
Yes, you can! Just swap the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 blend that includes xanthan gum for the best texture!
I hope these FAQs help you feel confident while making your vegan snickerdoodles! If you have any other questions, just ask. Happy baking!
Serving Suggestions
When it comes to enjoying your vegan snickerdoodles, the possibilities are truly endless! These cookies are delightful on their own, but pairing them with the right beverages can elevate your dessert experience to a whole new level. Here are some of my favorite ways to serve them:
- With Dairy-Free Milk: A classic pairing! Try serving your snickerdoodles with a glass of almond milk, soy milk, or oat milk. The creaminess of the milk complements the sweetness of the cookies beautifully, making each bite even more satisfying.
- Hot Coffee or Tea: There’s something magical about enjoying a warm cookie with a steaming cup of coffee or tea. The rich flavors of your favorite brew balance perfectly with the cinnamon-sugar goodness of the snickerdoodles. I personally love a bold cup of espresso with mine!
- Ice Cream Sandwiches: Feeling indulgent? Grab a scoop of your favorite dairy-free ice cream and sandwich it between two snickerdoodles. It’s a fun twist that will make your taste buds dance with joy—perfect for a warm day!
- Fruit Compote: For a refreshing touch, serve your cookies alongside a homemade fruit compote or fresh fruit. The tartness of berries or a drizzle of warm applesauce can create a lovely contrast to the sweetness of the cookies.
- Chocolate Drizzle: Want to take it up a notch? Melt some dairy-free chocolate and drizzle it over the top of your snickerdoodles. It adds an extra layer of decadence that’s simply irresistible!
Whatever you choose, just remember to savor each delicious bite of your vegan snickerdoodles. They’re not just a treat; they’re a cozy hug for your taste buds!
Print
Vegan Snickerdoodles: 7 Irresistible Reasons to Indulge
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
A delicious vegan version of classic snickerdoodle cookies.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut oil
- 3/4 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons cinnamon sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cream of tartar, and salt.
- In another bowl, blend coconut oil and brown sugar until smooth.
- Add almond milk and vanilla extract to the sugar mixture and stir.
- Combine wet and dry ingredients until a dough forms.
- Roll dough into balls, then roll in cinnamon sugar.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For a chewier texture, slightly underbake.
- Feel free to add nuts or chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan snickerdoodles, cookies, dessert, vegan baking