Vegan Snickerdoodle Cookies
Can vegan snickerdoodle cookies be good? Yes they can! I’ll be honest I’ve found that a lot of vegan baked goods taste weird. And I love my desserts so that’s been a big challenge as I move towards a more plant-based diet without dairy and eggs.
Growing up in we lived near Amish Country in Lancaster, PA. The Amish are known for the baked goods and a favorite place for cookies was The Bake Shop in Kitchen Kettle Village in Intercourse where I would get snickerdoodle cookies. They are butter cookies rolled in sugar and cinnamon.
As it is the Christmas holiday season, it has put me in the mood for cookies. Why not make vegan snickerdoodle cookies? Like I said I was skeptical, but decided to try it. And I liked it. The key is the ingredients, but that’s the case with every recipe. Quality is important.
All About The Butter
For the vegan snickerdoodle as in the traditional cookie, the butter is essential. I use Miyoko’s Creamery European Style Cultured Vegan Butter Unsalted which was crafted for baking. I use it in my Potato Corn Chowder along with unsweetened oat milk. This recipe uses unsweetened apple sauce as the egg replacement, but you could use a flax egg (1 tablespoon ground flax and 3 tablespoons water mixed together and left to sit for 10mins). The recipe can use whole wheat pastry flour or all-purpose flour. I use the whole wheat pastry flour. You can use a spoon or a stand mixer. I used my food processor, but it didn’t cream the butter and sugar as well as I would have liked. So next time, I’m using my stand mixer.
It still is a treat food
Now I have to be a Debbie Downer, but as a reminder that just because it is vegan doesn’t mean it is low calorie or healthy. This recipe as a cup of sugar. Just like any other baked good recipe. Like with the traditional cookie, they should be enjoyed in moderation and as a treat.
Let me know what you think about this recipe. Can you tell that it is not made with animal-based eggs and butter?
While they aren’t all plant-based, check out these desserts. I’ll be adding more vegan baked goods soon.
- 350g sifted flour (white whole wheat or all-purpose flour) or 2 1/2 cups
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
- Big pinch of salt
- 225g vegan butter, at room temperature or 1 cup
- 225g organic pure cane sugar or regular sugar or 1 cup
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla paste
- 3 tablespoons organic pure cane sugar or regular sugar
- 1 tablespoon cinnamon
- 1. Preheat oven to 375F.
- 2. Line a baking sheet with parchment paper or lightly grease with oil.
- 3. In a bowl, combine the flour, cream of tarter, baking soda and salt.
- 4. In a bowl, cream the sugar and butter, about 2 minutes.
- 5. Add the vanilla and applesauce, mix to combine.
- 6. Add flour mixture until flour is incorporated. Dough should be firm and thick. If the dough is too soft, chill it in the refrigerator for about 30 minutes until it stiffens a bit. This will help keep them from spreading out.
- 7. In a small bowl, combine the sugar and cinnamon for rolling. Roll dough into about 1 inch balls. To keep them uniform, use a 1 tablespoon measuring spoon.
- 8. Place cinnamon sugar rolled balls on prepared baking sheet, leaving about 2 inches between balls.
- 9. Bake in center of the oven for 8 – 9 minutes. For a little crispier cookie, bake for 10 minutes. I found on the convention setting the best time as 9 minutes.
- 10. Let cool for a few minutes on the pan as they will be too soft just from the oven to move to a wire rack.