Are vegan snickerdoodles healthier than regular ones?

Generally, vegan snickerdoodles can be healthier as they often have fewer saturated fats. However, the nutritional value depends on the specific ingredients used.

Can I use gluten-free flour for vegan snickerdoodles?

Absolutely! Replacing regular flour with a gluten-free alternative works well. Ensure to choose a gluten-free flour blend that includes xanthan gum for optimal texture.

What’s the best plant-based milk to use?

Any plant-based milk, such as almond, soy, or oat milk, can be used. Almond milk is a popular choice due to its neutral flavor.

How do I store vegan snickerdoodles?

Store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw before enjoying.

Vegan Snickerdoodles: 5 Easy Steps to Perfect Cookies!

Print Recipe

These Vegan Snickerdoodles are irresistibly soft, chewy, and coated in a perfect blend of cinnamon and sugar; completely dairy-free and egg-free, making them a delicious plant-based twist on the classic cookie.

Author: Anna Adam
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
Yield: 12 cookies 1x
Category: Desserts & Treats
Cuisine: American

Ingredients

Scale

Dry Ingredients:

1 1/4 cups flour (all-purpose or gluten-free)
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt

Wet Ingredients:

1/2 cup vegan butter, cold
3/4 cup sugar
1 tsp vanilla extract
2 tbsp almond milk (or any plant-based milk)

Cinnamon Sugar Coating:

2 tbsp sugar
1 tsp ground cinnamon

Instructions

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
In a large bowl, cream cold vegan butter and 3/4 cup sugar. Mix in vanilla and almond milk.
Gradually combine dry ingredients with wet mixture. Mix until just combined.
In a separate bowl, mix cinnamon and sugar. Roll dough into balls, coat with cinnamon sugar, and slightly flatten on the baking sheet.
Bake for 8–10 minutes until edges are golden. Cool on sheet for 5 minutes, then transfer to a wire rack.

Notes

Tips: Chill dough for 30 minutes to enhance texture; don’t overmix to keep cookies tender.
Substitutions: Use coconut sugar for a richer taste; almond flour for a gluten-free version.
Variations: Add pumpkin spice or cardamom for seasonal flair.
Serving Suggestions: Pair with chai tea or vegan vanilla ice cream; sprinkle citrus zest for extra aroma.

Nutrition

Calories: 150

Keywords: vegan snickerdoodles, easy vegan cookies, plant-based snickerdoodles, perfect vegan baking tips, homemade vegan desserts

Find it online: https://jeccrecipes.com/vegan-snickerdoodles/