While I’m not a vegan myself, I was curious whether it’d be possible to whip up something easy and delicious while trying out something new at the same time. I embarked on the vegan snickerdoodle.
I was prepared to buy a million strange ingredients and slave away in the kitchen with only hopes of making something that I didn’t want to throw away afterwards. However, this recipe proved to be worthwhile. It was surprisingly simple and took hardly no time at all.
The cookies turned out to be super soft and chewy, and weren’t overwhelmingly sweet. Everyone from my seven year old sister to my seventeen year old brother really enjoyed them. Even my middle-aged meat-eating dad loved them.
Vegan Snickerdoodles
Ingredients
Instructions
Preheat oven to 375° F and prepare by getting your ingredients ready. Prepare a cookie sheet and make sure to coat with a non-stick spray. Here’s the type of flour and applesauce I used.
Combine flour, sugar, baking soda, and salt in a large bowl. Using a whisk could be helpful getting the ingredients thoroughly mixed.
In a separate bowl, beat vegetable oil, applesauce, almond milk, and vanilla extract. Once the wet ingredients are properly mixed, add in the dry ingredients.
Divide batter into 12 parts and roll into small dough balls. The batter will be pretty wet because of the applesauce and vegetable oil, but do not fret, they’ll turn out great.
Carefully dip dough balls into cinnamon sugar. I made my own, which required 1/2 cup of sugar and 2 tbs of cinnamon. Arrange dough balls on cookie sheet and bake for 10 minutes.
The result is warm gooey goodness. Let the cookies cool for 20 minutes and enjoy with your favorite cup of tea.