vegan snickerdoodle cookies
Quick, easy and nearly fool-proof~ vegan snickerdoodle cookies
Aside from being vegan, these snickerdoodle cookies are so easy to make and require very little time. Two bowls, a whisk, and a spatula. Of course, you’ll need all of the ingredients as well, duh. But, you get the point. The fool-proof part of this recipe is that you can really combine a large variety of flours to orchestrate a mix compliant with your family’s dietary needs. Need gluten-free, no problem! Need these cookies nut free, done. You decide what flours to use and what combo. I have made several batches. Some examples include: almond flour/ spelt, almond flour/whole wheat pastry, almond flour/unbleached white, brown rice flour/almond flour, coconut flour/spelt. As you can see, this recipe lends itself to experimentation. My favorite combo, however, is almond flour/unbleached white flour.
No mixer, No problems
You do NOT have to drag out your stand mixer for these cookies! Sometimes, that just feels like too much effort when your sweet tooth has taken over your brain. This is the one thing I really enjoy most about these vegan snickerdoodles and some of my other vegan cookies like my vegan cranberry orange cookies and my Vegan lemon-blueberry cookies. They are easy to make and quick to bake and clean-up. Important when you need a cookie…now!
Children + baking vegan snickerdoodle cookies= feasible operation
This is a recipe that can occupy your children’s time in a healthy and independent way. They can measure, mix, taste and learn all at the same time. No risk of salmonella, no eggs to crack and no kitchen machinery to handle. My boys make my vegan cookie recipes all the time with a little help from their furry sister, Olivia. She, of course, is in charge of whatever finds it’s way to the floor. She lies in wait at their adorable little feet. I love watching them bake because it feels as though I am passing down a family tradition to them while teaching them independence. It is all sweet and fun until it’s time to do the dishes. Suddenly, everyone shorter than me disappears like Ninjas. Only to reappear like flies at a picnic when the oven dings. Strange.
If you are skeptical of vegan cookies because you are a baking traditionalist, I challenge you to try these. You might like vegan baking and you might not be able to tell the difference.
|Cook Time:||7 min|
|Prep Time:||5 min|
|Total Time:||15 min|
* 1/3 cup avocado oil (may sub melted and cooled coconut oil)
* 1/3 cup cane sugar
* 2 teaspoons vanilla extract (can do 1 tsp vanilla, 1 tsp almond extract)
* 1 cup almond flour (may sub coconut flour, or another similar flour for nut free)
* 1 cup spelt flour (may sub brown rice, quinoa or another GF flour for gluten free)
* **Depending on what flours you choose you may choose to add 1 Tbs arrowroot or cornstarch to help thicken**
* 1 teaspoon baking soda
* 1 1/2 teaspoons cream of tartar (may sub baking powder if you have to)
* 1/4 teaspoon salt
* Sugar coating:
* 3 Tablespoons cane sugar
* 2 teaspoons cinnamon
2. In a large bowl, cream first 5 ingredients together with a whisk or spatula
3. Whisk or sift dry ingredients together in another bowl
4. Add dry ingredients to wet ingredients and stir until combined
5. On a plate or shallow bowl combine 3 Tbs sugar with 1 tsp cinnamon
6. Roll dough into roughly 1 inch balls and roll around in the cinnamon sugar mixture
7. Place onto a parchment-lined baking sheet about 2 inches apart
8. Lightly flatten with the heel of your hand
9. Bake for 7 minutes for a chewy soft cookie, or 8-9 minutes for a crispier cookie