When I first decided to embrace a plant-based lifestyle, I worried that I would have to give up some of my favorite comfort foods. Snickerdoodles, with their warm cinnamon aroma and soft, chewy texture, were high on my list of treats that I thought I’d miss. However, with a little creativity and a few substitutions, I discovered that I could enjoy this classic cookie without compromising my values. Sharing these cookies with friends and family, especially those skeptical about vegan desserts, has been a heartwarming experience. Let’s dive into this simple, yet delicious recipe!
Ingredients
- 1 cup coconut oil, softened
- 1 cup brown sugar
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon (for rolling)
- 1/4 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened coconut oil and brown sugar. Cream them together until light and fluffy, which should take about 2-3 minutes. This step is crucial as it helps to create a nice texture for your cookies.
Add the almond milk and vanilla extract to the mixture, stirring until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Be careful not to overmix; just combine until you no longer see flour.
In a small bowl, mix the granulated sugar and cinnamon together. This will be used for rolling the cookies, adding that signature snickerdoodle flavor.
Using your hands, scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls on the prepared baking sheet, leaving about 2 inches of space between each cookie as they will spread while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look a little underbaked, but they will continue to firm up as they cool.
Once baked, remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This will ensure they maintain their soft texture.
Enjoy your delicious vegan snickerdoodles with a warm cup of tea or coffee, and watch as your friends and family fall in love with this delightful treat!