Oh boy, do I have a treat for you today! These Vegan Snickerdoodles are not just your average cookie; they have a special place in my heart and my kitchen. I stumbled upon this recipe during a particularly chilly November, when I was craving something cozy and nostalgic, reminiscent of my grandmother’s baking. The warm cinnamon-sugar aroma brought back sweet memories of holidays spent with family, gathered around the oven, and I knew I had to recreate that bliss in a plant-based version for all my vegan friends (and myself)!
Why do I love these cookies so much? They’re chewy, soft, and just the right amount of cinnamon-sweet — the perfect balance! Plus, they’re incredibly easy to whip up, making them perfect for both novice bakers and seasoned pros looking for a quick indulgence. So, let’s dive into this delightful recipe that’ll have your taste buds dancing in no time!
What’s in Vegan Snickerdoodles?
Flour: All-purpose flour is the backbone of these cookies. It provides that lovely chewy texture we all crave in a classic snickerdoodle. Feel free to try whole wheat flour for a healthier twist!
Sugar: A perfect blend of granulated sugar and brown sugar brings the sweetness along with a bit of moisture. I often use organic sugar; it just feels a bit more wholesome, you know?
Baking Powder: This little magic powder helps our cookies rise, giving them that fluffy texture. Make sure it’s fresh for the best results!
Cinnamon: The star spice! It adds warmth and a deliciously fragrant sweetness that just screams “baking season.” I always opt for Ceylon cinnamon; it has a milder, sweeter flavor compared to the regular stuff.
Nutmeg: This optional but highly recommended spice adds a hint of warmth and complexity. Just a dash of freshly grated nutmeg can elevate the flavor!
Oil: Using a neutral oil, like canola or coconut, keeps the cookies moist and tender. If you use coconut oil, just make sure it’s melted.
Plant-based Milk: This is the glue that holds everything together without any eggs. Almond milk works fabulously, but feel free to use your favorite kind.
Vanilla Extract: A splash of vanilla brings everything together. Always go for pure vanilla extract; it’s a game changer!
Is Vegan Snickerdoodles Good for You?
You might be wondering if indulging in these sugary treats is a good idea. Well, let’s break it down!
All-Purpose Flour: While it’s not whole grain, it’s still a great source of carbohydrates for that much-needed energy boost, especially during the holidays!
Brown Sugar: It’s a bit more nutritious than white sugar due to the molasses content, giving you a hint of minerals, but let’s face it, moderation is key!
Cinnamon: This powerhouse spice is full of antioxidants and has been shown to have anti-inflammatory properties. It may even help in reducing blood sugar levels. Hooray for cinnamon!
So, while these cookies are still a treat and should be enjoyed in moderation, there are definitely some redeeming qualities in them!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 tablespoon baking powder
– 2 teaspoons ground cinnamon, plus more for rolling
– 1/4 teaspoon ground nutmeg (optional)
– 1/2 cup neutral oil (like canola or melted coconut oil)
– 1/4 cup plant-based milk (such as almond or soy)
– 1 teaspoon vanilla extract
This recipe makes about 24 delightful cookies, perfect for sharing or keeping all to yourself — no judgement here!
How to Make Vegan Snickerdoodles?
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and nutmeg (if using).
3. In another bowl, combine the oil, plant-based milk, and vanilla extract. Stir until well mixed.
4. Pour the wet ingredients into the dry ingredients and stir until it forms a dough. Don’t overmix; just combine until no flour is visible!
5. In a small bowl, mix 1 tablespoon of sugar with 1 teaspoon of cinnamon for rolling.
6. Use a tablespoon or cookie scoop to form balls of dough and roll them in the cinnamon-sugar mixture. Place them on the baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are starting to brown. They might look a bit soft in the middle, but they’ll firm up as they cool!
8. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Sweet Secrets for Your Snickerdoodles!
– If you want to add a bit of a twist, try stuffing the cookies with a bit of chocolate or nut butter for a chewy surprise!
– You can also experiment with flavors by adding a teaspoon of almond or coconut extract.
– These cookies are perfect with a cup of tea or coffee; serve them at gatherings, or just enjoy them while binge-watching your favorite show!
I encourage you to give these Vegan Snickerdoodles a try! They’re quick to make and offer a delightful taste of nostalgia and warmth. Trust me, once you start baking, you won’t be able to resist sneaking a few right off the baking sheet (I’ve been guilty of that too). Let me know how they turn out, and happy baking!