Chewy Vegan Snickerdoodles
by: claire cary
The best kind of cookies are ultra soft and chewy, and these vegan snickerdoodles are exactly that. Plus, they're easy to make and just so happen to be gluten free!
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12
Ingredients
Wet:
- ½ cup vegan butter
- ½ cup + 2 tablespoons light brown sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ cup non-dairy milk
Dry:
- 1 ⅓ cup fine blanched almond flour
- 1 ½ cups gluten free all purpose baking flour regular AP flour will also work
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar*
For Rolling:
- ¼ cup granulated sugar
- 2 teaspoons cinnamon
Instructions
- Add the softened butter to a mixing bowl. Add in the light brown sugar and cream together using an electric mixer.
- Beat in the remaining wet ingredients until well combined.
- Add in the dry ingredients to the wet, making sure to spoon and level the flours.
- Beat until combined.
- Add the dough to the fridge to set for 30 minutes.
- During the final 15 or so minutes, preheat the oven to 350 degrees Fahrenheit.
- Use a cookie scoop and roll into even balls, about 1 1/2 tablespoons each. Roll in the cinnamon sugar mixture.
- Transfer to a baking sheet lined with parchment paper with enough room between each cookie and bake for 10-14 minutes. 11 minutes is usually ideal in my oven, but all ovens are different.
- They should look soft in the center when they come out of the oven, but will continue cooking as they cool, so avoid leaving them in for longer if you want them nice and soft.
- I always use a round cookie cutter and right after they come out of the oven scoot it around the cookie to create a perfect circle.
- Let cool on the baking sheet for 15 minutes, then transfer to a wire rack using a spatula to finish cooling.
Notes
I used the Bob's Red Mill GF all purpose flour in the blue bag for this recipe. You can try other GF all purpose flours, just make sure it already has xanthan gum in the mix. Different flour blends using different flours, so it can change the final texture a bit, but all in all it should be ok. You can also sub for regular all purpose flour if you are not GF.
Cream of tartar is an important ingredient that gives snickerdoodles their distinct flavor and texture. If you do not have it, you can leave it out and leave out the baking soda. Sub both for 2 tsp baking powder. The results won't be quite the same, but will still be delicious.
You can sub the light brown sugar for coconut, but the color will be darker and the flavor slightly less sweet.
Serving: 1cookie / Calories: 211kcal / Carbohydrates: 28g / Protein: 2.7g / Fat: 12.9g / Fiber: 2.1g / Sugar: 13.6g
