Ingredients for Perfect Vegan Snickerdoodles
- Vegan Margarine
- Granulated Sugar
- 1 teaspoon vanilla extract
- Soymilk
- Cornstarch
- Unbleached White Flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- Tapioca Starch
- 2 tablespoons ground cinnamon
- 1 tablespoon unsweetened cocoa powder
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How to Make Perfect Vegan Snickerdoodles
- Preheat your oven to 300°F (150°C).
- In a large bowl, cream together 1 cup vegan margarine and 1 cup granulated sugar until light and fluffy.
- Add 1 teaspoon vanilla extract and the cornstarch/soymilk mixture (see ingredients for details), and beat until well combined.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add ¼ cup tapioca starch or cornstarch and whisk again.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine ½ cup granulated sugar, 2 tablespoons ground cinnamon, and 1 tablespoon unsweetened cocoa powder.
- Roll the cookie dough into 1-inch balls (approximately 3 tablespoons each).
- Roll each ball in the cinnamon-sugar-cocoa mixture until evenly coated.
- Place the coated dough balls onto ungreased baking sheets, leaving some space between each cookie.
- Gently flatten each cookie to about ¾ inch thickness using the bottom of a glass.
- Bake for 12-14 minutes, or until edges are lightly golden. The centers will still appear soft.
- Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
0g
Carbs
7g
