Vegan Snickerdoodles

Vegan Snickerdoodles Recipe - Delicious Plant-Based Dessert

Region / culture: USA | Servings: 12 |

Vegan diet

Introduction

Vegan Snickerdoodles are a delicious twist on the classic cinnamon sugar cookie, perfect for those following a plant-based diet or looking for a dairy-free treat. These cookies are soft, chewy, and full of warm cinnamon flavor, making them a favorite for vegans and non-vegans alike.

History

Snickerdoodles are a traditional American cookie that dates back to the 1800s. The exact origins of the name are unknown, but it is believed to be a whimsical creation rather than a reference to a specific ingredient. The classic snickerdoodle recipe typically includes butter, sugar, flour, and cinnamon, but this vegan version swaps out the butter for margarine to make it dairy-free.

Ingredients

1 cup of margarine
1.5 cups of granulated white sugar
1 tsp of vanilla
4 tbsp of soy milk whipped with 2 tbsp of cornstarch
3 cups of unbleached white flour
0.5 tsp of salt
1 tsp of baking powder
1 tsp of tapioca starch or cornstarch
2 tbsp of cinnamon
4 tbsp of granulated white sugar
1 tbsp of cocoa powder (optional)

How to prepare

Preheat the oven to 300°F (150°C).
In a large bowl, cream together the margarine and sugar until smooth.
Add the vanilla and the cornstarch/soymilk mixture, and beat until well-mixed.
In a smaller bowl, combine the flour, baking soda, salt, and tapioca/corn starch.
Stir the dry ingredients into the wet ingredients and mix well.
In a very small bowl, stir together the granulated sugar, cinnamon, and cocoa powder (if desired).
Begin rolling the cookie dough into balls of about 3 tbsp each.
Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet.
Continue until all the dough is used up.
Using the bottom of a glass, press down on each ball until they are about an inch thick.
Bake for 12 – 14 minutes, and no longer.
The cookies should still seem very soft when you remove them from the oven.
Let the cookies cool on the pans for about 10 minutes, then transfer them to a wire baking rack and let them cool completely.

Variations

Add chopped nuts or dairy-free chocolate chips to the cookie dough for extra texture and flavor.
Swap out the cinnamon sugar coating for a different spice blend like pumpkin pie spice or chai spice.

Cooking Tips & Tricks

Make sure to cream the margarine and sugar together until smooth to ensure a light and fluffy texture.

- Rolling the cookie dough in the cinnamon sugar mixture before baking adds a delicious coating and extra flavor.

- Be careful not to overbake the cookies - they should still be soft when you remove them from the oven to ensure a chewy texture.

Serving Suggestions

Enjoy Vegan Snickerdoodles with a glass of almond milk or a cup of hot tea for a cozy and comforting snack.

Cooking Techniques

Creaming the margarine and sugar together until smooth is essential for creating a light and fluffy cookie texture.

Ingredient Substitutions

You can use coconut oil or vegetable shortening in place of margarine.

- Cornstarch can be replaced with arrowroot powder or tapioca starch.

Make Ahead Tips

You can prepare the cookie dough in advance and store it in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Serve Vegan Snickerdoodles on a decorative plate or cookie tray for a beautiful presentation.

Pairing Recommendations

Pair Vegan Snickerdoodles with a scoop of dairy-free ice cream for a delicious dessert combination.

Storage and Reheating Instructions

Store leftover Vegan Snickerdoodles in an airtight container at room temperature for up to 5 days. To reheat, place them in a 300°F oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of Vegan Snickerdoodles contains approximately 180 calories.

Carbohydrates

Each serving of Vegan Snickerdoodles contains approximately 25g of carbohydrates.

Fats

Each serving of Vegan Snickerdoodles contains approximately 8g of fats.

Proteins

Each serving of Vegan Snickerdoodles contains approximately 2g of proteins.

Vitamins and minerals

Vegan Snickerdoodles are not a significant source of vitamins and minerals.

Alergens

This recipe contains wheat and may contain soy depending on the margarine used.

Summary

Vegan Snickerdoodles are a sweet treat that is relatively low in calories and contains a moderate amount of carbohydrates and fats.

Summary

Vegan Snickerdoodles are a delightful dairy-free twist on a classic cookie recipe, perfect for vegans and non-vegans alike. With a soft and chewy texture and a warm cinnamon sugar coating, these cookies are sure to be a hit at any gathering.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was a sunny Saturday morning, and I was visiting my dear friend Susan. Susan had recently adopted a vegan lifestyle and was experimenting with new recipes in her kitchen. She had just taken a batch of Vegan Snickerdoodles out of the oven, and the sweet aroma filled the room.

I took a bite of the warm, chewy cookie and was instantly transported back to my childhood. Snickerdoodles were always a favorite in our family, and I had never imagined that a vegan version could taste just as delicious. I knew I had to learn how to make these cookies for myself.

Susan graciously shared her recipe with me, and I eagerly jotted down the ingredients and instructions in my trusty recipe notebook. The key to these Vegan Snickerdoodles, she explained, was to use coconut oil instead of butter and to replace the eggs with a flaxseed mixture. I was excited to try out this new twist on an old classic.

As I gathered the ingredients and prepared to make the Vegan Snickerdoodles for the first time, I couldn't help but think back on all the recipes I had learned over the years. My love for cooking had been instilled in me by my own grandmother, who had passed down her favorite recipes with care and love.

I fondly remembered the days spent in her kitchen, watching her expertly mix and knead dough, and tasting the delicious creations that she whipped up with ease. She always said that cooking was an art form, a way to express creativity and love for those we shared our meals with.

With that in mind, I began to mix the ingredients for the Vegan Snickerdoodles, carefully following Susan's instructions. The dough came together beautifully, and soon I was rolling it into small balls and coating them in a cinnamon-sugar mixture. The sweet aroma filled my kitchen, just like it had in Susan's.

As the cookies baked in the oven, I felt a sense of satisfaction and joy wash over me. Cooking had always been a way for me to connect with my loved ones, to share a piece of myself with them through the food I prepared. And now, with this new recipe for Vegan Snickerdoodles, I could continue that tradition in a way that felt both familiar and exciting.

When the cookies emerged from the oven, golden brown and fragrant, I knew I had created something special. The Vegan Snickerdoodles were soft and chewy, with a perfect balance of sweetness and spice. I couldn't wait to share them with my family and friends, to pass on this new recipe that had brought me so much joy.

And as I sat down to enjoy a Vegan Snickerdoodle with a cup of tea, I couldn't help but feel grateful for the journey that had brought me to this moment. From my grandmother's kitchen to Susan's, I had learned the power of food to bring people together, to create memories that would last a lifetime.

I knew that the recipe for Vegan Snickerdoodles would become a staple in my collection, a reminder of the love and creativity that cooking had always brought into my life. And as I savored the last bite of the cookie, I couldn't help but smile, knowing that I had discovered a new favorite recipe that would be cherished for years to come.