Vegan Snickerdoodle Cookies, so simple and quick to make with just the perfect crisp edges, a cinnamon-sugar exterior crust and a chewy yet spicy-sweet interior. And guess what? They come with a warm and sweet smell, when you are baking them, your house will smell amazing! An added benefit besides being vegan, they are not only healthy but also makes you feel healthy since all the ingredients comes from plant-based source, instead of animals making it good for not only for your health but also for the planet as well. See? Yet another advantage of giving these cookies a try. And don’t be surprised if these Snickerdoodle Cookies just vanishes within seconds.
These cookies are simple, just like the good old fashioned cookies at your fingertips in less than 1 hour with no sophisticated equipment needed. They are classic, quintessential sugar cookie all vegan-ized, tender and perfect, just dying to be baked out of your oven and brought to all of your holiday gatherings. And believe me when I say that your friends and family will forget all about the gifts and dive their noses into these bad boys for sure, guaranteed!
Vegan Snickerdoodles Cookies Recipe
Ingredients
Vegan Margarine at room temperature: ½ Cup
Vegan Granulated Sugar: 2 Tablespoons
Pure Vanilla Extract: ½ Teaspoon
Ener-G Powdered Egg Replacer: 1 ½ Teaspoon
Water: ¼ Cup
All-Purpose Flour: 1 ¾ Cup
Cream of Tartar: 1 Teaspoon
Baking soda: ½ Teaspoon
Salt: ¼ Teaspoon Ground Cinnamon: 2 Teaspoons
Directions
- Take a bowl, add Margarine and sugar. Beat them until the mixture turns smooth.
- Add Ener-G Egg Replacer, Water and Vanilla Extract to the mixture and beat them until the mixture turns fluffy and smooth.
- Take another bowl, add All-Purpose Flour, Cream of Tartar, baking Soda and Salt. Mix them and then slowly add them to the wet mixture with a large spoon.
- Mix them until the dough turns smooth and then refrigerate them for about 30 minutes.
- Set the oven to preheat at 400 F.
- Roll the dough into small balls and roll in a mixture of Sugar and Cinnamon.
- Arrange the balls in a baking tray and bake them until the cookies become puffy and soft.
Let them cool for 5 minutes before digging in. Once cooled down, watch them vanish in seconds.
Vegan Snickerdoodles Minimalist Baker Cookies Recipe
Ingredients
Vegan Butter: ½ Cup
Organic Cane Sugar: ½ Cup
Brown Sugar: ¼ Cup
Pumpkin Puree: ¼ Cup
Pure Vanilla Extract: 1 Teaspoon
All-Purpose Flour: 1 ¾ Cup
Corn starch: ½ Teaspoon
Baking Powder: 1 Teaspoon
Baking Soda: ½ Teaspoon
Salt: 1 Teaspoon
Non-Dairy Milk: 1-2 Teaspoon
Frosting
Vegan Butter: ½ Cup
Powdered Sugar: 2-3 Cups A bit of Non-dairy Milk
Directions
- Take a bowl, add butter and cream of tartar and beat until the mixture turns smooth. Then add Sugar, Brown Sugar, Vanilla, Pumpkin Puree and beat again for a minute or so.
- Now take another bowl and sift all your dry ingredients, Corn Starch, Flour, Baking Soda and Baking Powder. Then slowly add them to the wet ingredients mixture and mix until it turns into a smooth dough.
- Cover and refrigerate the dough for 15 minutes. Roll the dough into small balls and keep them aside. Preheat the oven at 400 F.
- Arrange the balls in a baking tray and bake them until the cookies become puffy and soft.
- While the cooking are being baked, prepare the frosting.
- Take a bowl and add, Butter, Sugar and Milk. Beat until the frosting turns light and fluffy. You can add Vanilla extract, if you want.
Remove the cookies from the oven, if they have turned slightly brown on either side and let them cool for 5 minutes before digging in. Once cooled down, frost the cookies and watch them vanish in seconds.
Gluten Free Vegan Snickerdoodles Cookies Recipe
Ingredients
Oat Flour: 1 ¾ Cup
Cream of Tartar: 1 Teaspoon
Baking Soda: ½ Teaspoon
Vegan Xantham Gum: ¾ Teaspoon
Salt: ¼ Teaspoon
Organic Cane Sugar: ¾ Cup
Vegan Butter: 6 Tablespoons
Vanilla Extract: 1 Teaspoon
Water: 1 Tablespoon
Avocado Oil: ½ Tablespoon
Baking Powder: ½ Teaspoon Cinnamon: 1 Teaspoon
Directions
- Take a bowl, add Butter and sugar. Beat them until the mixture turns smooth.
- Add Oil, Water, Baking Powder and Vanilla Extract in another bowl and beat them until the mixture turns fluffy and smooth.
- Take another bowl, add oat Flour, Cream of Tartar, baking Soda, Xantham Gum and Salt. Mix them and then slowly add them to the wet mixture with a large spoon.
- Now mix the oil mixture with the butter one and then slowly add the dry ingredients to the butter mixture.
- Mix them until the dough turns smooth and then refrigerate them for about 30 minutes.
- Set the oven to preheat at 400 F.
- Roll the dough into small balls and roll in a mixture of Sugar and Cinnamon.
- Arrange the balls in a baking tray and bake them until the cookies become puffy and soft.
Let them cool for 5 minutes before digging in. Once cooled down, watch them vanish in seconds.
Vegan Snickerdoodles Cookies with Coconut Oil
Ingredients
Coconut Oil: ½ Cup
Granulated White Sugar: 1 Cup
Baking Soda: ¼ Teaspoon
Cream of Tartar: ¼ Teaspoon
Egg: 1 Pc
Vanilla Extract: ½ Teaspoon
All-Purpose Flour: 1 Cup
Granulated Sugar: 3 Tablespoons
Ground Cinnamon: 1 Teaspoon
Directions
- Take a bowl, add Coconut Oil and sugar. Beat them until the mixture turns smooth.
- Add Egg and Vanilla Extract to the mixture and beat them until the mixture turns fluffy and smooth.
- Take another bowl, add All-Purpose Flour, Cream of Tartar and baking Soda. Mix them and then slowly add them to the wet mixture with a large spoon.
- Mix them until the dough turns smooth and then refrigerate them for about 30 minutes.
- Set the oven to preheat at 400 F.
- Roll the dough into small balls and roll in a mixture of Sugar and Cinnamon.
- Arrange the balls in a baking tray and bake them until the cookies become puffy and soft.
Let them cool for 5 minutes before digging in. Once cooled down, watch them vanish in seconds.