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Vegan Snickerdoodles Recipe

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★★★★★

4.4 from 74 reviews

These Vegan Snickerdoodles are a delightful twist on the classic cinnamon-sugar cookie, made without any oil or butter. Using superfine blanched almond flour for moisture and buttery flavor, combined with tapioca starch and pure maple syrup, these cookies achieve a soft and chewy center with a crispy edge. Rolled in a cinnamon-sugar coating and baked to perfection, they make a perfect vegan treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups (252g) superfine blanched almond flour
  • 6 tablespoons (48g) tapioca starch/flour
  • 3 tablespoons (36g) pure cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 + 1/8 teaspoon cream of tartar
  • 1/4 + 1/8 teaspoon salt

Wet Ingredients

  • 1/2 cup + 2 tablespoons (200g) pure maple syrup
  • 2 1/4 teaspoons vanilla extract

Coating

  • 6 tablespoons (72g) pure cane sugar
  • 1 tablespoon + 3/4 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, combine the superfine almond flour, tapioca starch, pure cane sugar, baking powder, cream of tartar, and salt. Whisk thoroughly to break up any lumps and ensure an even mixture.
  3. Add Wet Ingredients: To the same bowl, add the pure maple syrup and vanilla extract. Stir continuously with a spoon for several minutes, pressing the mixture with the back of the spoon, until it forms a thick, slightly sticky batter.
  4. Prepare Coating: In a small bowl, whisk together the pure cane sugar and ground cinnamon until evenly blended for the cookie coating.
  5. Form Dough Balls: Scoop out 1 1/2 tablespoons of cookie dough per ball (increase to 2 tablespoons for larger cookies). Roll each portion tightly with your hands into balls. If the dough is too sticky to roll, chill it in the refrigerator for about 15 minutes.
  6. Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture, turning several times to coat thoroughly, then place them 2 inches apart on the prepared baking sheets. This recipe yields approximately 18 cookies.
  7. Flatten Cookies: Press each dough ball down evenly between 1/4 to 1/2 inch thick to encourage crackling and even spreading during baking.
  8. Bake Cookies: Bake one tray at a time for 10 minutes. The cookies should puff up slightly and develop surface crackles when done.
  9. Cool Completely: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack or plate to cool another 10 minutes. This allows the interiors to finish cooking and the cookies to set with a crispy edge and chewy center.
  10. Store: Once completely cooled, store the cookies in an airtight container to maintain freshness.

Notes

  • Do not substitute almond flour as it provides essential moisture and buttery flavor; replacing it will affect the texture badly.
  • Using a kitchen scale and weighing ingredients is crucial for accurate results in this recipe.
  • If the dough is too sticky to roll, refrigerate for 15 minutes before forming balls.
  • Bake one pan at a time for best results; cookies bake quickly and should be watched closely at the 10-minute mark.
  • Allow cookies to cool fully before eating for the best chewy texture inside.

Keywords: Vegan snickerdoodles, vegan cookies, cinnamon sugar cookies, almond flour cookies, gluten-free vegan cookies

Find it online: https://nataliereeve.com/vegan-snickerdoodles-recipe/