Dreamy Vegan Snickerdoodles
Dreamy Vegan Snickerdoodles is a side dish that serves 12. For 88 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 5g of protein, 17g of fat, and a total of 316 calories. A mixture of cane sugar, cane sugar, baking soda, and a handful of other ingredients are all it takes to make this recipe so flavorful. 17 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a dairy free diet. It is brought to you by Making Thyme for Health. With a spoonacular score of 29%, this dish is not so excellent. Vegan Snickerdoodles, Vegan Snickerdoodles (2 Ways!), and Snickerdoodles! (vegan + gluten-free) are very similar to this recipe.
Servings: 12
Ingredients:
1 cup almond flour (I use Bob's Red Mill)
2 tablespoons almond milk
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup organic cane sugar
3 tablespoons organic cane sugar
1 teaspoon cinnamon
1/4 cup solidified unrefined coconut oil** (I like Nutiva's Buttery Coconut Oil for baking)
1/4 cup coconut sugar (or organic brown sugar)
Cookies
1 teaspoon cream of tartar
1 cup oat flour*
1/2 teaspoon salt
1 tablespoon vanilla extract
Equipment:
baking paper
baking sheet
stand mixer
hand mixer
spatula
bowl
oven
wire rack
Cooking instruction summary:
For the topping: In a small bowl, combine the cinnamon and the sugar. Stir to mix then set aside.For the cookies:Preheat the oven to 350F then line a baking sheet with parchment paper.In a large bowl, combine the almond flour, oat flour, cream of tartar, cinnamon, baking soda, baking powder and salt. Sift together then set aside.In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut sugar, cane sugar, vanilla extract and almond milk. Cream together on medium speed for about 1-minute.With the mixer running on low speed, add the dry ingredients to the bowl two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again, as needed.Take 1 and 1/2 to 2 tablespoons of dough and roll into a ball. Roll the dough balls into the cinnamon-sugar topping. Bake cookies for about10minutes, until they are puffy and just starting to spread. Be sure to peak through the oven door when checking on them rather than opening it and letting the heat out.Allow cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days at room temperature.
Step by step:
1. For the topping: In a small bowl, combine the cinnamon and the sugar. Stir to mix then set aside.For the cookies:Preheat the oven to 350F then line a baking sheet with parchment paper.In a large bowl, combine the almond flour, oat flour, cream of tartar, cinnamon, baking soda, baking powder and salt. Sift together then set aside.In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer), add the solidified coconut oil, coconut sugar, cane sugar, vanilla extract and almond milk. Cream together on medium speed for about 1-minute.With the mixer running on low speed, add the dry ingredients to the bowl two parts. Allow to mix until a dough forms, for about 30 seconds. Use a spatula to scrape down the sides then mix again, as needed.Take 1 and 1/2 to 2 tablespoons of dough and roll into a ball.
2. Roll the dough balls into the cinnamon-sugar topping.
3. Bake cookies for about10minutes, until they are puffy and just starting to spread. Be sure to peak through the oven door when checking on them rather than opening it and letting the heat out.Allow cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days at room temperature.
Nutrition Information:
covered percent of daily need
