This twist on the classic snickerdoodles recipe is a total hit! These VEGAN SNICKERDOODLES are so delicious nobody will be able to recognize they are vegan. They are super soft, chewy and covered in cinnamon and sugar.
Snickerdoodles have been my all-time favorite cookie of my life! I loved when my mom baked them. Since finding out about my son’s allergies and husband’s medical issues I have tried to make Vegan Snickerdoodles multiple times. They always turn out super crispy, even when I reduced the baking time and baking degrees. Until this last week. I tried again they were super hard and then I baked more, adding a couple ingredients, the next day and they turned out DELICIOUS!
I really enjoy the cookies I bake but when I took a bite out of this cookie I was floored. It was amazing and delicious. I finally made a Vegan Snickerdoodle that was soft and chewy with the perfect snickerdoodle taste. My father-in-law even called and asked if I could bake more for him to buy! I hit the jackpot on these Vegan Snickerdoodles! I believe the secret ingredient is the little bit of unsalted almond butter I added, it gives them the perfect texture.
Vegan Snickerdoodles Ingredients
- Vegan butter
- Almond butter
- Pure vanilla extract
- Apple cider vinegar
- Baking soda
- Cream of tartar
- Plant-based milk
This one-bowl recipe is another quick recipe to whip up. First, using a hand mixer, cream the butters together, then add the sugar, vanilla extract, apple cider vinegar, baking soda and cream of tartar and blend until smooth.
Then add the flour and continue to mix with a hand mixer. The mixture will look crumbly, which is totally fine.
Then add the milk and stir using a spatula or wooden spoon until dough forms.
Roll into balls and cover with cinnamon and sugar and then BAKE! Be sure to check on cookies, DO NOT over bake or they will turn out crispy.
Once they have baked for 10-11 minutes you will have a yummy, soft and chewy vegan snickerdoodle!
This twist on the classic snickerdoodle recipe is a total hit! These VEGAN SNICKERDOODLES are so delicious nobody will be able to recognize they are vegan. They are super soft, chewy and covered in cinnamon and sugar.
- 1/2 cup vegan butter
- 1/3 cup almond butter
- 3/4 cup sugar
- 1/2 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1 1/2 cup all-purpose flour
- 2 tbsp plant-based milk
- 2 tbsp sugar
- 1 tsp cinnamon
Preheat oven 375 degrees
In a large mixing bowl, with a hand mixer, cream together the vegan butter and almond butter.
Add in sugar, vanilla extract, apple cider vinegar, baking soda and cream of tartar. Mix thoroughly.
Once combined, add flour and mix well using the hand mixer. The dough will look crumbly.
Add in the plant-based milk and mix dough using a spatula or wooden spoon until dough forms.
In a small bowl combine the 2 tbsp sugar and the cinnamon. Shape the dough into 1-1.5 inch balls. Roll the balls in the sugar-cinnamon mixture and coat all around.
Place on un-greased cookie sheet and bake for 10-11 minutes. Do not overcook or they will be crispy.
Transfer to a wire rack and let cool.