Dessert

VEGAN SNICKERDOODLE COOKIES

image
Something to stick your teeth in

Be prepared to be swept off your feet by these dreamy, doughy snickerdoodle cookies.

Imagine sticking your teeth in enticing little cinnamon pillows with a subtle coating of fairy dust. I’m getting excited just writing about it.

It might feel weird at first to bake with aquafaba, the liquid in a can of chickpeas. You can easily replace this with 1 chicken egg. But aquafaba will give you hands down the best results in terms of flavor and texture.

Did I mention they are totally vegan too? Get your mixing bowl ready!

  • VEGAN SNICKERDOODLE COOKIES
  • VEGAN SNICKERDOODLE COOKIES

WHAT 16-18 cookies

Coating

2 tablespoons coconut sugar or cane sugar

1/2 teaspoon ground cinnamon



Cookies

1/2 cup softened vegan butter

1/2 cup coconut sugar or cane sugar

3 Tablespoons aquafaba (liquid from a can of chickpeas) or 1 small chicken egg

1 teaspoon vanilla extract

3/4 teaspoon baking powder

1 ¼ teaspoon ground cinnamon

1/4 teaspoon sea salt

1,5 cup all purpose flour

1 ¼ cup almond flour (not almond meal)

2 tablespoons cornstarch



Tools

Mixer



HOW

  1. Preheat oven to 350°F / 176°C and line a baking sheet with parchment paper.

  2. Prepare the coating by adding the sugar and cinnamon to a small bowl and mixing to combine. Set aside.

  3. To a large mixing bowl add softened butter and beat until creamy and smooth, about 1 minute.

  4. Add sugar and mix on medium speed until fluffy and light, about 1 minute. Then add chickpea brine or egg, vanilla and mix again, scraping down sides as needed.

  5. Add baking powder, ground cinnamon, and sea salt, blend to combine. Add flour blend, almond flour, and cornstarch and stir with a wooden spoon until ingredients are combined.

  6. The dough should be thick and almost difficult to mix at this point. If too soft, add 1 tablespoon flour blend and almond flour at a time until a thick, moldable dough is formed. Then cover and transfer dough to the refrigerator, chill for 30 minutes.

  7. Use a tablespoon to measure out 1 ½ tablespoon amounts of dough to gently roll into balls. The dough will still be soft, so be gentle. Roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand to smash slightly.

  8. Bake for 10-12 minutes, or until slightly golden brown and expanded (some cracks are normal) Remove from the oven and let cool on a cooling rack for 10 minutes. Then enjoy!

NOTE

*Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.

*You can make the cookie dough ahead of time and refrigerate up to 2-3 days in advance. Simply let the dough rest at room temperature for 30 minutes before scooping and baking. It should be soft and moldable.

0 shares

COMMENTS

Leave a Reply

Your email address will not be published. Required fields are marked *