Description
These Vegan Snickerdoodles are a pillowy soft and cinnamon sugar-coated treat! They’re easy to make, chewy, thick, and loved by kids and adults.
Ingredients
- 1 and 1/2 cups All-purpose flour*
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1 teaspoon baking soda
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1 teaspoon cream of tartar
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1/4 teaspoon salt
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1/2 cup vegan butter, partially melted (about 75% melted)
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1/2 cup mashed overripe banana*
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1/2 cup dark brown sugar
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1/4 cup granulated sugar
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1 teaspoon vanilla
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1 teaspoon unsulfured molasses (fancy molasses)
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1 tablespoon cinnamon + 1/4 cup granulated sugar (for rolling cookie dough balls)
Instructions
- Preheat oven to 375° line a large baking sheet or 2 smaller ones with parchment paper
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In a medium bowl mix together the dry ingredients: flour, baking soda, cream of tartar and salt. Set aside.
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To a large mixing bowl add the wet ingredients: vegan butter, sugars, vanilla and molasses and whisk until combined.
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Pour the dry ingredients into the wet and mix with a wooden spoon or spatula until combined. Do not overmix. The dough should be thick and slightly sticky. Chill the dough in the fridge for 30 minutes.
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Using a small cookie scoop (1.5 tablespoons) roll the dough into balls. Coat each ball in the cinnamon sugar mix and place evenly on the baking sheet.
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Bake for 10-11 minutes. Cool on a cooling rack and enjoy! Makes approx. 24 cookies.
Notes
- Gluten free vegan snickerdoodles: sub 1:1 gluten free flour blend for all purpose
- Could replace banana with unsweetened applesauce or canned pure pumpkin puree.
- Store: in a cookie tin on the counter for 4-5 days or in the fridge for up to 7 days. Freeze for up to a month.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Category: Desserts
- Method: Bake
- Cuisine: American, Canadian
Keywords: vegan snickerdoodles