Oh my goodness, let me tell you about these vegan snickerdoodles! They’re absolutely divine—soft, chewy, and bursting with that warm cinnamon flavor that makes you feel all cozy inside. I remember the first time I made them; I was skeptical about how a cookie could be so delicious without butter or eggs, but wow, was I blown away! This recipe is perfect for everyone, whether you’re vegan, dairy-free, or just someone who loves a good cookie. Seriously, these little bites of heaven will have you going back for seconds (or thirds!). Trust me, once you take a bite, you won’t even miss the traditional versions. So, grab your apron, and let’s dive into this delightful adventure of baking! You’re going to love it!
Ingredients for Vegan Snickerdoodles
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon (for rolling)
- Additional sugar (for rolling)
Make sure your coconut oil is melted but not too hot; it should be just warm enough to combine smoothly with the sugar and almond milk. This helps create that perfect chewy texture we’re after! And don’t skip the cream of tartar; it’s key for that classic snickerdoodle flavor. Now, let’s get ready for some baking magic!
How to Prepare Vegan Snickerdoodles
Getting these vegan snickerdoodles ready is a breeze, and the best part is how quickly they come together! Just follow my simple steps, and you’ll have a batch of warm, gooey cookies in no time. Trust me, your kitchen will smell heavenly!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This step is crucial to ensure your cookies bake evenly and come out perfectly chewy!
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This blend is the backbone of your snickerdoodles, giving them that delightful texture.
- In another bowl, combine the melted coconut oil, brown sugar, almond milk, and vanilla extract. Mix until it’s all nice and smooth—this is where the magic begins!
- Now, pour the wet ingredients into the dry mixture and stir until just combined. Don’t overmix; we want those cookies to stay tender and fluffy!
- In a small bowl, mix together the cinnamon and a bit of sugar for rolling. This is what makes the outside of your cookies so irresistible!
- Form the dough into small balls (about a tablespoon each) and roll them in the cinnamon sugar mixture until they’re fully coated. Yum!
- Place the rolled dough balls onto a baking sheet lined with parchment paper, leaving some space between them so they can spread out while baking.
- Bake in the preheated oven for 10-12 minutes, or until they’re lightly golden and look just set. Remember, they’ll continue to cook a bit after you take them out, so don’t overdo it!
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling time helps them firm up and gives you that perfect chewy bite!
And there you have it! Your kitchen is now filled with the warm, inviting aroma of freshly baked vegan snickerdoodles. Enjoy every single bite!
Why You’ll Love This Recipe
- Super quick to make—just mix, roll, and bake!
- Deliciously chewy texture that melts in your mouth.
- Perfectly spiced with cinnamon for that cozy flavor.
- 100% vegan, making them suitable for various dietary needs.
- Customizable with your favorite add-ins like nuts or chocolate chips.
- Great for sharing or enjoying all by yourself (no judgment here!).
Tips for Success
To ensure your vegan snickerdoodles turn out perfectly every time, here are a few tried-and-true tips I swear by! First, make sure your coconut oil is melted but not too hot; if it’s too warm, it can affect the dough consistency. Also, don’t forget to measure your flour correctly—spoon it into your measuring cup and level it off with a knife. This little step can prevent your cookies from being too dense!
Another important tip: keep an eye on them while they bake! Ovens can vary, so start checking for doneness around the 10-minute mark. You want them to be lightly golden and just set in the center. And finally, give them a bit of cooling time on the baking sheet before transferring them to a wire rack; this helps them firm up beautifully! Follow these tips, and you’ll have a batch of snickerdoodles that’s absolutely irresistible.
Variations of Vegan Snickerdoodles
One of the best things about vegan snickerdoodles is how easily you can mix things up! For a fun twist, try adding some chopped nuts like walnuts or pecans for a delightful crunch that complements the chewiness. If you’re a chocolate lover (who isn’t, right?), toss in some dairy-free chocolate chips to add a rich, melty surprise in every bite. You could even experiment with different spices—think cardamom or nutmeg—to create a unique flavor profile that’ll have everyone guessing your secret ingredient!
Feeling adventurous? How about swirling in a spoonful of peanut butter or almond butter into the dough before rolling them in cinnamon sugar? Trust me, it’s a game changer! No matter how you choose to customize them, these variations keep your snickerdoodle game fresh and exciting. So, don’t hesitate to get creative and make this recipe your own!
Storage & Reheating Instructions
To keep your vegan snickerdoodles fresh and delicious, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just wrap each cookie tightly in plastic wrap and place them in a freezer-safe bag. They’ll stay good for up to 2 months. When you’re ready to enjoy them again, simply let them thaw at room temperature or pop them in the microwave for about 10 seconds to warm them up. This way, they’ll taste just as good as when they came out of the oven!
Nutritional Information
Here’s a rough estimate of the nutritional information for each vegan snickerdoodle cookie. Keep in mind that these values can vary based on the specific brands and ingredients you choose, but this will give you a good idea of what to expect!
- Calories: 120
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Sodium: 50mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 8g
- Protein: 1g
- Cholesterol: 0mg
These delightful cookies are not just a treat for your taste buds; they’re also a guilt-free indulgence that fits perfectly into a balanced diet. Enjoy every bite without the worry—these vegan snickerdoodles are here to satisfy your sweet tooth while keeping things wholesome!
FAQ About Vegan Snickerdoodles
Can I use a different type of flour?
Absolutely! If you want to experiment, you can try using whole wheat flour or a gluten-free all-purpose blend. Just keep in mind that the texture might vary a bit, but they’ll still taste amazing!
What can I substitute for coconut oil?
If you’re not a fan of coconut oil, you can use any neutral oil like canola or vegetable oil. You could even try using unsweetened applesauce for a lower-fat option, but it may change the texture slightly.
How should I store leftover cookies?
To keep your vegan snickerdoodles fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, freeze them wrapped individually!
Can I make these cookies gluten-free?
Yes! Just swap out the all-purpose flour for a good gluten-free all-purpose blend. I recommend checking the packaging to ensure it includes a binding agent like xanthan gum for the best results.
What’s the best way to reheat them?
To enjoy your vegan snickerdoodles warm again, pop them in the microwave for about 10 seconds, or you can place them in a preheated oven at 350°F (175°C) for a few minutes until they’re just warm. This brings back that fresh-baked texture!
For more delicious vegan recipes, check out this vegan upside-down apple cake recipe or this vegan Snickers cheesecake recipe. You won’t regret trying them!
Print
Vegan Snickerdoodles: 7 Irresistible Bites of Joy
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Vegan snickerdoodles are soft, chewy cookies rolled in cinnamon sugar.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cream of tartar, and salt.
- In another bowl, combine melted coconut oil, brown sugar, almond milk, and vanilla.
- Combine the wet and dry ingredients.
- In a small bowl, mix cinnamon and sugar.
- Form dough into small balls and roll in the cinnamon sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until lightly golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For variation, add chopped nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan snickerdoodles, vegan cookies, cinnamon cookies