Ingredients for Vegan Snickerdoodles
- White Whole Wheat Flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Canola Oil
- 1 teaspoon vanilla extract
- Soymilk
- Vegan Egg Replacer Powder
- 1/4 cup ground cinnamon (plus extra for coating)
- 1/4 cup granulated sugar (plus extra for coating)
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How to Make Vegan Snickerdoodles
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together all dry ingredients.
- Create a well in the center of the dry ingredients. Add the wet ingredients and mix until just combined. Be careful not to overmix.
- In a small bowl, combine equal parts cinnamon and granulated sugar (about 1/4 cup of each).
- Using your hands, roll the cookie dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls onto ungreased baking sheets, leaving some space between each cookie. Gently flatten each cookie slightly with a fork or your fingers.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Enjoy! This recipe yields approximately 12 cookies – double it for a bigger batch!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
34g
Fat
3g
Carbs
6g
