Vegan Classic Snickerdoodle Cookies
Soft, chewy, and bursting with cinnamon-sugar goodness, these Vegan Classic Snickerdoodle Cookies are a plant-based twist on a timeless treat! Made with simple, pantry-friendly ingredients like all-purpose flour, vegan margarine or coconut oil, and unsweetened almond milk, these cookies are completely dairy-free and egg-free while maintaining their signature crackly tops and tender texture. The addition of cream of tartar ensures their classic tangy flavor, while a generous coating of cinnamon sugar creates the perfect sweet-spiced crust. Ready in just 25 minutes from start to finish, these cookies are easy to whip up and ideal for any occasion. Pair them with your favorite plant-based milk for the ultimate vegan dessert experience! Perfect for holiday baking, family gatherings, or everyday indulgence, these cookies are a must for anyone craving a nostalgic, cruelty-free delight.
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Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Cream of tartar
- 0.5 teaspoon Salt
- 1 cup Vegan margarine or coconut oil
- 1.5 cups Granulated sugar
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 tablespoon Cinnamon
- 3 tablespoons Additional granulated sugar
Directions
Step 1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt.
Step 3
In a large mixing bowl, beat together the vegan margarine or softened coconut oil and 1.5 cups of granulated sugar until light and fluffy.
Step 4
Add the unsweetened almond milk and vanilla extract to the margarine-sugar mixture and beat until well combined.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
Step 6
In a small bowl, mix together the cinnamon and 3 tablespoons of additional granulated sugar to create the cinnamon sugar coating.
Step 7
Scoop tablespoons of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Step 8
Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 9
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies have a slightly crackled surface.
Step 10
Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
Step 11
Enjoy your Vegan Classic Snickerdoodle Cookies with a glass of plant-based milk!
Nutrition Facts
| Serving size | (931.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4132.6 |
| Total Fat 189.9g | 0% |
| Saturated Fat 34.4g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3991.9mg | 0% |
| Total Carbohydrate 577.4g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 339.2g | |
| Protein 31.5g | 0% |
| Vitamin D 11.0IU | 0% |
| Calcium 173.0mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1364.9mg | 0% |
Source of Calories