If there is one flavor profile I love, it’s cinnamon!
From pies to cookies, ice cream and anything you can image, I love it all. More than chocolate or fruit etc
Sadly, I have never made a Snickerdoodle! I feel that it’s one of those cookie concepts that’s overlooked and forgotten about. It wasn’t until the past 10 years that there was a Snickerdoodle slice and bake cookie option.
When wanting to recreate this classic cookie I thought it would be wonderful to create a more dense cookie and utilize whole wheat flour. I don’t typically cook with wheat flour, but for some recipes it just works!
What I love about this recipe is that it’s effortless, a handful of accessible affordable ingredients, takes 10 minutes to bake, can easily be made in bulk, scream holidays, has minimal sugar (most recipes call for 1 1/2 cups sugar), buttery soft, and non vegan approved!!
If you’r searching for that perf holiday cookie that will resonate with everyone, you need my recipe for vegan Snickerdoodle Cookies!!!
2 tbsp Follow Your Heart vegan egg powder (combine with 1/4 cup almond)
1 cup white flour
1 cup whole wheat flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2tbsp ground cinnamon
2 tbs white sugar
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter and sugar for 3 minutes. Add the vegan eggs. In a separate bowl combine the white flour, whole wheat flour, cream of tartar, soda and salt. Gradually add the flour to the wet ingredients until combined. If too dry add a dash of almond milk. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.