Vegan Snickerdoodles

Vegan Snickerdoodles
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    14 People
  • VIEWS
    112

Indulge in the comforting warmth of these vegan snickerdoodles. A delightful twist on the classic sugar cookie, these treats boast a soft, chewy center and a crisp, cinnamon-kissed exterior. Perfect for a cozy afternoon or a sweet ending to any meal!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    1 g
  • Sodium
    130 mg
  • Sugar
    8 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View 3 mins In a medium bowl, whisk together the whole wheat flour, granulated sugar, baking soda, and salt until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View 2 mins In a separate, large bowl, whisk together the vegetable oil, applesauce, almond milk, and vanilla extract until smooth. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Image Step 05
05 Step

Recipe View 7 mins Divide the dough into approximately 14 equal portions. Roll each portion into a smooth ball. (7 minutes)

Image Step 06
06 Step

Recipe View 5 mins In a wide, shallow bowl, prepare your cinnamon-sugar mixture. Roll each dough ball generously in the cinnamon-sugar, ensuring it's fully coated. (5 minutes)

Image Step 07
07 Step

Recipe View 2 mins Arrange the coated dough balls onto the prepared baking sheet, leaving some space between each cookie. (2 minutes)

Image Step 08
08 Step

Recipe View 10 mins Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden brown. The centers should still be soft. (10 minutes)

Image Step 09
09 Step

Recipe View 15 mins Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

For an extra depth of flavor, try using brown sugar in place of some of the granulated sugar.
If you don't have almond milk, any other plant-based milk will work just as well.
These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.

Isobel Herman

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 37 Ratings)
Total Reviews: (3)
  • Providenci Crooks

    These were surprisingly good! I'm not even vegan, but I loved the texture and the cinnamon-sugar coating was perfect.

  • Juwan Kautzer

    I made these for a vegan friend and they were a huge hit! Easy to make and so delicious.

  • Meghan Walsh

    The recipe was so easy to follow, and the cookies turned out perfectly! I'll definitely be making these again.

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