Vegan Snickerdoodle Cookies (Thick + Chewy)
Let's make these delightful vegan snickerdoodle cookies! This easy recipe makes cozy and soft cookies with a crunchy cinnamon sugar coating.
Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) neutral oil canola, sunflower, vegetable
- ½ cup (120 ml) unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 ¾ cups (330 g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Cinnamon sugar coating
- 6 tablespoons (75 g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl, mix the sugar, oil, applesauce, and vanilla extract. Using a hand mixer, beat on low speed for 2 minutes until well combined.1 cup (200 g) granulated sugar, ½ cup (120 ml) neutral oil, ½ cup (120 ml) unsweetened applesauce, 1 teaspoon vanilla extract
- In another bowl, combine the all-purpose flour, cornstarch, baking soda, cream of tartar, ground cinnamon, and salt.2 ¾ cups (330 g) all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon ground cinnamon, ½ teaspoon salt
- Add the dry ingredients to the wet ingredients and stir into a dough. The cookie dough should be thick, but soft. If it's too dry or firm, you can stir in 1-2 tablespoons of non-dairy milk.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 375°F / 190°C and line baking sheets with parchment.
- Combine cinnamon and sugar for the coating in a small bowl.6 tablespoons (75 g) granulated sugar, 2 teaspoons ground cinnamon
- Scoop the dough into slightly heaping tablespoon-sized portions, roll into balls using your hands, and then roll in the cinnamon sugar until fully coated.
- Place the balls on the lined baking sheets, leaving about 2 inches or 5 cm between each ball to allow for them to spread.
- Bake for 9-11 minutes or until the edges are starting to turn golden brown. Remove the baking sheet from the oven and tap it once on the counter to settle the cookies.
- Cool the cookies for at least 10 minutes on the baking sheet before transferring them to a cooling rack to cool completely.
Notes
For best results, weigh your ingredients with a kitchen scale.
If using cups to measure flour, use the spoon and level method. Scooping directly from the package can lead to overmeasuring flour and a dry, crumbly cookie dough.
Nutritional Estimate Per Serving
Calories 144kcal | Carbohydrates 24g | Protein 2g | Fat 5g | Saturated Fat 0.4g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Trans Fat 0.02g | Sodium 96mg | Potassium 42mg | Fiber 1g | Sugar 12g | Vitamin A 2IU | Vitamin C 0.1mg | Calcium 5mg | Iron 1mg
Leave a commentI hope you loved this recipe! Leave a ★★★★★ rating and share your ideas in the comments! Vicky x