Fulfill All Your Holiday Dreams With Vegan Snickerdoodles
Sweet and spiced.
These chewy vegan snickerdoodles are certain to satisfy your cookie cravings. With a cinnamon sugar dusting and a crispy-on-the-outside-soft-on-the-inside texture, these snickerdoodles are what holiday dreams are made of. Plus, they’re gluten-free so everyone can enjoy them!
While a traditional recipe for snickerdoodles would call for eggs and butter, we’ve replaced the two non-vegan ingredients with wholesome plant-based substitutes. The egg substitute in this recipe is omega-3 rich flaxseed meal. Flax eggs are amazing for baking and provide a number of health benefits.
The butter substitute used in these vegan snickerdoodles is coconut oil. Using coconut oil to replace butter is nothing new, but speaking of coconut oil’s benefits never gets old. It provides the perfect amount of moisture to keep these cookies from being dry and it’s a source of healthy fats.
What Is Cream of Tartar?
An essential ingredient in snickerdoodles is cream of tartar. While its name may not sound very vegan, it definitely is. I did research prior to buying and using cream of tartar because I was skeptical too. But I quickly learned it’s mineral based.
Cream of tartar is produced during the winemaking process. It starts out as a sediment and is then purified into a powdery leavening and thickening agent.
Of course, winemaking isn’t always vegan so once I learned that I had to dig deeper. But the Vegetarian Resource Group and several other sources confirmed it as vegan. To be extra certain, I bought my cream of tartar from the brand, Spicely, which marks which spices are vegan.
Recipe adapted from Oh She Glows
Ingredients
Snickerdoodle Recipe
Preparation
- Add flaxseed meal and water to a small bowl. Whisk and then let sit for 2 minutes. Meanwhile, add the cane sugar and coconut oil to a small saucepan. Heat over medium-low heat until the sugar dissolves. Remove from heat. Add almond milk and flaxseed mixture.
- In a large bowl, add gluten-free all-purpose flour, brown rice flour, almond flour, arrowroot, baking soda, cream of tartar, sea salt, and cinnamon. Whisk until well combined.
- Using a rubber spatula, pour the wet mixture into the dry, making sure to thoroughly scrape the sides. Gently mix until just combined.
- In a small bowl, stir together cane sugar and cinnamon. Roll one tablespoon of dough into a ball and dunk into the cinnamon sugar. Place on a baking sheet. Leave about two inches of space between each cookie.
- Bake for ten minutes, rotating baking sheet halfway through cooking. Let cookies cool for at least five minutes before serving.
