Vegan Snickerdoodle Cookies
These soft and chewy vegan Snickerdoodle cookies are tossed in a combination of cinnamon sugar and are the best way to satisfy your sugar craving. They are perfect alongside a glass of dairy-free milk or a bowl of vegan ice cream. Whether you have them as a mid-day snack or after-dinner treat, your taste buds will thank you!
Servings 20 cookies
Calories 110kcal
Equipment
- Scale
- Wooden spatula from Forest Decor
- Ice cream scooper with trigger
- Simple hand mixer
Ingredients
- ½ cup Vegetable oil I used sunflower
- ¾ cup Dark brown sugar
- ½ cup Granulated sugar
- ⅓ cup Apple sauce unsweetened
- 1 tsp Vanilla extract
- 2+½ cups All-purpose flour or GF flour blend
- 1 Tbsp Cinnamon
- 1 tsp Baking soda
- ½ tsp Salt
Cinnamon sugar
- ¼ cup Granulated sugar
- 2 tsp Cinnamon
Instructions
- In a large bowl, combine oil, sugars, apple sauce, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Stir in the flour, cinnamon, salt, and baking soda until completely incorporated. The mixture should be very thick but still soft. If too stiff, add 1-2 Tablespoons of non-dairy milk.
- Cover and allow to chill for at least 30 minutes to prevent spreading.
- Preheat oven to 375°F/190C. Line baking sheets with parchment.
- Scoop 2 Tbsp amounts of dough. Roll into balls and gently cover them with cinnamon sugar.
- Place the balls 2-3 inches apart on a lined baking sheet. Don't flatten them.
- Bake for 8-12 minutes until just barely golden brown around the edges. I need 12 minutes in my non-fan oven to get them perfect.
- Remove from the oven and cool them on the baking sheet for at least 10 minutes before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.
Video
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Notes
Add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency if it is too stiff. Reasons for that could be that you use homemade apple sauce or the measurements are off.