I’ve been experimenting with vegan baking lately, and I stumbled upon a fantastic way to make snickerdoodles using aquafaba. The results are surprisingly delightful—soft, chewy, and infused with that classic cinnamon-sugar goodness. If you’re curious about how this unique ingredient transforms the traditional recipe into something special, you might just find it’s worth a try. Let me share how you can make these irresistible treats in your own kitchen.
What kind of recipe is it?
Vegan snickerdoodle cookies are a delightful twist on the classic treat, perfect for those seeking a dairy-free and egg-free option without compromising on flavor.
These cookies are characterized by their soft, chewy texture and the irresistible combination of cinnamon and sugar that coats their exterior.
Ideal for vegans, those with dietary restrictions, or anyone wanting a healthier dessert option, these cookies are a must-bake for cookie lovers who appreciate wholesome ingredients and delicious taste.
Enjoy them at gatherings, as a snack, or simply to satisfy your sweet tooth!
Preparation Time
| Recipe Information | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ¾ cups |
| Baking soda | 1 teaspoon |
| Cream of tartar | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Salt | ½ teaspoon |
| Coconut oil (melted) | ½ cup |
| Brown sugar | 1 cup |
| Granulated sugar | ½ cup |
| Unsweetened applesauce | ⅓ cup |
| Vanilla extract | 1 teaspoon |
These ingredients will combine to create delicious vegan snickerdoodle cookies.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used to combine dry and wet ingredients effectively. | Any large bowls you have at home, like salad bowls. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring ingredients. | Use a standard cup and tablespoon as makeshift tools. |
| Measuring Spoons | Important for precise measurement of smaller quantities of ingredients. | Use the small spoons from your kitchen. |
| Stand Mixer or Hand Mixer | Helps to mix dough easily and thoroughly. | Mixing by hand with a wooden spoon can work too. |
| Rubber Spatula | Used for scraping down the sides of mixing bowls and for folding ingredients together. | A wooden or silicone spoon can also do the job. |
| Wooden Spoon | Ideal for mixing ingredients by hand, especially thicker dough. | Any sturdy spoon can work, if it’s strong enough. |
| Baking Sheets (2-3) | Needed for placing cookie dough to bake in the oven. | Any flat baking trays or even disposable aluminum trays can work. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking and makes for easy cleanup. | Grease the baking sheets with oil instead, though it may require more cleanup. |
| Cookie Scoop or Spoon | For portioning cookie dough uniformly to ensure even baking. | Use two tablespoons to scoop out dough if you don’t have a cookie scoop. |
| Cooling Rack | Allows cookies to cool evenly after baking, preventing sogginess. | Cool cookies on a plate or cutting board instead. |
| Oven Thermometer | Ensures your oven is at the right temperature for baking. | Use the built-in oven gauge, but check periodically as it can be inaccurate. |
These tools will help you create tasty vegan snickerdoodle cookies while providing you with some budget-friendly alternatives to keep your baking efficient and enjoyable.
Cooking Steps
- Gather all ingredients and necessary tools (mixing bowls, measuring cups, mixer, baking sheets, parchment paper, and cooling rack) to ensure a smooth baking process.
- Preheat your oven to 175°C (350°F) and position the oven rack in the center. If using convection, reduce the temperature to 160°C (320°F).
- Line two baking sheets (approximately 30 x 40 cm or 12 x 16 inches) with parchment paper to prevent sticking.
- In a large mixing bowl, whisk together 240 g (2 cups) all-purpose flour, 6 g (1 teaspoon) baking powder, 2 g (½ teaspoon) baking soda, 2 g (½ teaspoon) salt, and 8 g (1 teaspoon) ground cinnamon until evenly combined.
- In a medium mixing bowl, combine 150 g (¾ cup) granulated sugar and 50 g (¼ cup) light brown sugar, then add 120 ml (½ cup) melted coconut oil, 60 ml (¼ cup) almond milk (or any plant-based milk), and 10 ml (2 teaspoons) pure vanilla extract. Mix well until the sugars are dissolved.
- Pour the wet mixture into the dry ingredients bowl and mix using a stand mixer or a wooden spoon until just combined. The dough should be moist but not sticky.
- Refrigerate the dough for approximately 30 minutes to enhance flavor and improve handling.
- After the dough has rested, use a cookie scoop or two tablespoons to portion out the dough into 30 g (about 2 tablespoons) balls. Roll each ball in a mixture of 50 g (¼ cup) granulated sugar and 8 g (1 tablespoon) ground cinnamon before placing them on the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Bake the cookies in the preheated oven for approximately 10-12 minutes or until they’re lightly golden brown and the edges appear set. The centers may look slightly underbaked; they’ll firm up while cooling.
- Remove the baking sheets from the oven and let cookies cool on the sheets for about 5 minutes before transferring them to a cooling rack. The cookies should be soft and chewy in texture with a fragrant cinnamon aroma.
- Allow the cookies to cool completely on the rack for about 10-15 minutes before serving, ensuring they’ve set properly.
Enjoy your delicious vegan snickerdoodle cookies!
Variations
- Choco-Chip Snickerdoodles: Add 150 g (1 cup) vegan chocolate chips to the dough for an indulgent twist.
- Pumpkin Spice Snickerdoodles: Replace 60 ml (¼ cup) of the almond milk with pumpkin puree and add 1 g (1/4 teaspoon) of nutmeg for a fall-inspired flavor.
- Almond Flour Snickerdoodles: Substitute 120 g (1 cup) of all-purpose flour with 100 g (1 cup) of almond flour for a gluten-free version that’s moist and nutty.
- Peanut Butter Snickerdoodles: Incorporate 60 ml (¼ cup) of creamy peanut butter into the wet mixture for a rich, nutty flavor profile.
- Coconut Snickerdoodles: Mix in 50 g (½ cup) of shredded coconut to the dough for tropical flair and added texture.
- Chai-Spiced Snickerdoodles: Replace the ground cinnamon with a chai spice blend (including cardamom, ginger, and cloves) for a warm, aromatic change.
- Lavender Snickerdoodles: Add 2 g (1 teaspoon) of culinary lavender to the dough for a unique floral note.
- Microwave Snickerdoodles: Use a microwave-safe mug to combine the dough and cook in the microwave on high for 40-60 seconds for a quick single-serving treat.
Tips on plating and presentation
After experimenting with various delicious vegan snickerdoodle variations, it’s important to present your creations beautifully.
Use simple plating techniques, like stacking a few cookies on a decorative plate or using parchment paper for elegance.
Sprinkle cinnamon sugar on top for a finishing touch.
Presentation ideas include adding a small glass of almond milk or placing a beautiful edible flower next to your cookies for color.
What other dishes can I pair it with?
Ever wondered what other dishes can complement your delightful vegan snickerdoodle cookies?
I love serving them alongside a fresh fruit salad or a warm oatmeal dish for a cozy meal complement.
For dessert pairings, I often choose dairy-free ice cream or coconut whipped cream, which enhances the cinnamon sugar flavor.
These combinations make for a perfectly satisfying vegan treat!
What drinks can I pair it with?
Pairing drinks with vegan snickerdoodle cookies can elevate your dessert experience even further.
I love enjoying these sweet treats with a glass of creamy vegan milk; the flavors complement each other beautifully.
Alternatively, a warm cup of herbal tea, like chamomile or cinnamon, pairs perfectly by enhancing the spices in the cookies.
Either option makes for a delightful afternoon snack!
Frequently Asked Questions
Can I Substitute Aquafaba With Other Egg Replacements?
Absolutely, you can substitute aquafaba with flaxseed meal or chia seeds. I’ve had success using both; just mix them with water to create a gel-like texture. They work great in various recipes!
How Should I Store Leftover Snickerdoodles?
I store my leftover snickerdoodles in an airtight container to keep them fresh. For the best storage, I recommend placing them in a cool, dry place, where they usually last about a week—if they last that long!
Are There Gluten-Free Options for This Recipe?
Absolutely! I’ve used almond flour and gluten-free all-purpose blends as great gluten alternatives. Just ensure you adjust the ratios, since different flour types can affect the texture, but you’ll still get delicious results!
How Long Do the Vegan Snickerdoodles Keep Fresh?
I’ve found my vegan snickerdoodles stay fresh for about five days at room temperature. For longer storage longevity, I refrigerate them; this helps maintain their vegan freshness without compromising taste. Enjoy them while they’re soft!
Can I Freeze These Snickerdoodles for Later Use?
Yes, you can freeze these snickerdoodles! I suggest using freezer-safe bags. For thawing, I’ve found leaving them at room temperature works best. Enjoy them fresh later—they’re just as delicious after freezing!