Vegan Snickerdoodles: Perfectly soft, chewy and spicy-sweet

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

1. Take a bowl, add Margarine and sugar. Beat them until the mixture turns smooth.
2. Add Ener-G Egg Replacer, Water and Vanilla Extract to the mixture and beat them until the mixture turns fluffy and smooth.
3. 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.
4. Mix them until the dough turns smooth and then refrigerate them for about 30 minutes.
5. Set the oven to preheat at 400 F.
6. Roll the dough into small balls and roll in a mixture of Sugar and Cinnamon.
7. 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

1. 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.
2. 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.
3. Cover and refrigerate the dough for 15 minutes. Roll the dough into small balls and keep them aside. Preheat the oven at 400 F.
4. Arrange the balls in a baking tray and bake them until the cookies become puffy and soft.
5. While the cooking are being baked, prepare the frosting.
6. 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

1. Take a bowl, add Butter and sugar. Beat them until the mixture turns smooth.
2. Add Oil, Water, Baking Powder and Vanilla Extract in another bowl and beat them until the mixture turns fluffy and smooth.
3. 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.
4. Now mix the oil mixture with the butter one and then slowly add the dry ingredients to the butter mixture.
5. Mix them until the dough turns smooth and then refrigerate them for about 30 minutes.
6. Set the oven to preheat at 400 F.
7. Roll the dough into small balls and roll in a mixture of Sugar and Cinnamon.
8. 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

1. Take a bowl, add Coconut Oil and sugar. Beat them until the mixture turns smooth.
2. Add Egg and Vanilla Extract to the mixture and beat them until the mixture turns fluffy and smooth.
3. 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.
4. Mix them until the dough turns smooth and then refrigerate them for about 30 minutes.
5. Set the oven to preheat at 400 F.
6. Roll the dough into small balls and roll in a mixture of Sugar and Cinnamon.
7. 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.