Oil-Free Vegan Snickerdoodle Cookies

February 22, 2021

No one will belive that these chewy vegan snickerdoodles have absolutely no added oil. They bake up puffy and soft. I made this recipe for my son and daughte-in-law. I delivered the cookies while they were still warm. I can honestly say that they loved them. They said that this is their favorite snickerdoodle recipe!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Course: Dessert

Cuisine: American

Servings: 22

Author Susan Voisin from blog.fatfreevegan.com

INGREDIENTS: Flax “Egg”

  • ▢ 1 tablespoon ground flax seeds
  • ▢ 2 tablespoon water

Cinnamon Sugar:

  • ▢ 4 tablespoons sugar
  • ▢ 1 1/2 teaspoon ground cinnamon

Cookies:

  • ▢ 2 1/2 cup unbleached white flour (See note)
  • ▢ 2/3 cup sugar
  • ▢ 1/2 cup brown sugar
  • ▢ 1 1/2 teaspoon ground cinnamon
  • ▢ 1 teaspoon baking soda
  • ▢ 1 teaspoon baking powder
  • ▢ 1/2 teaspoon salt, optional
  • ▢ 1/2 cup non-dairy milk
  • ▢ 4 tablespoon maple syrup
  • ▢ 2 teaspoon lemon juice
  • ▢ 2 teaspoon vanilla extract

Suggested Tools:

Instructions:

  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Make the Flax Egg: In a small dish, mix flax seeds with water and set to the side for 5 minutes to make the flax “egg.”
  • Make the Cinnamon Sugar: Mix the cinnamon sugar ingredients in a wide bowl or plate. Set aside.

• In a mixing bowl, combine the flour, sugars, baking soda, baking powder, salt (if using), and cinnamon.

• Slowly stir in 1/2 cup of the milk, maple syrup, flax “egg,” vanilla, and lemon juice until combined. Try not to over-stir. If the dough is too wet, add a tablespoon of flour. If the dough is too dry, add a tablespoon of non-dairy milk.

• Refrigerate the dough for 10-15 minutes.

  • Roll dough into balls about 1 1/2 tablespoons each (using a cookie scoop helps.) Roll each ball in the cinnamon sugar and place on the parchment or silicone baking sheet about 2 inches apart. Sprinkle the tops with remaining cinnamon sugar, and flatten them a little with your palm.
  • Bake for 8-11 minutes. They’re done when the edges just begin to brown.

• Remove from the oven. The cookies will be very soft. Let them cool for about 10 minutes, then transfer to a cooling rack. You may wish to sprinkle each individual cookie with additional cinnamon sugar.

• Serve & enjoy!

Notes:

• *Note about the flour: I used unbleached white all purpose flour. White whole wheat flour, whole wheat pastry flour, and gluten-free baking mixes may possibly be used but haven’t been tested as of publication. They may result in a heavier cookie and need a little more plant milk.

• Cookies will keep for up to 1 week in an airtight container at room temperature.

Nutrition Facts:


serving: 1cookie, calories: 171kcal, carbohydrates: 27g, protein: 2g, fat: 6g, saturated fat: 2g, sodium: 156mg, potassium: 62mg, fiber: 1g, sugar: 15g, vitamin a: 360iu, calcium: 5mg, iron: 1mg

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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