How To Make Vegan Snickerdoodle Cookies
October has come to an end, but by popular demand I’m here to bring you a delicious Vegan Snickerdoodle Cookie recipe. This was the most requested recipe of all month and this one is sure a sweet treat. This requires only a bowl, a whisk, and an oven. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram (@vegetarianbaker & #thevegetarianbaker).
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- All-Purpose Flour | 2 1/4 Cups
- Baking Soda | 1/2 teaspoon
- Baking Powder | 1 teaspoon
- Ground Cinnamon | 1 teaspoon
- Sea Salt | 1 teaspoon
- Organic Cane Sugar | 1 Cup
- Brown Sugar | 1/2 Cup
- Apple Sauce | 4 ounces
- Corn Starch | 1 Tablespoon
- Vegan Butter | 6 Tablespoons, melted
- Coconut Oil | 1/3 Cup, melted
- Vanilla Extract | 2 teaspoons
- Whisk together flour, baking soda, baking power, sea salt, and cinnamon. Set aside.
- Whisk together coconut sugar, apple sauce, corn starch, vegan butter, coconut oil, and vanilla.
- Combine the wet and dry ingredients. Mix well until a dough is formed.
- Once you have a dough, chill in the fridge for one hour.
- After a hour of chilling, preheat the oven to 350*F.
- Scoop out cookie dough into tablespoon size balls. Place onto a parchment or silicone lined sheet tray.
- Roll with your hands to form a ball. Coat in cinnamon sugar. Press onto the sheet tray flat.
- Bake the cookies for 10-12 minutes or until golden brown.
- Allow cooling before enjoying.
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Ok NVM just clicked the video. ?
I’m glad you figured it out. Sorry for the delay. How did they turn out?
Oh thanks for letting me know. I’m going to fix that in the recipe. That was my fault 🙂
Hi, I have a quick question. We use both cane and brown sugar, correct? In the method you say to whisk coconut sugar so I just want to be sure. I really want to make these to make the crust for your pumpkin pie recipe.