Vegan Snickerdoodle Cookies (wfpb)
Here you can prepare delicious healthy vegan snickerdoodle cookies. You don't need margarine, butter or oil to prepare these delicious and authentic plant-based snickerdoodles. They are firm on the outside and soft on the inside, just as they should be. The cinnamon-sugar taste makes these cookies so special.
Servings 16
Calories 149kcal
Ingredients
Dry Ingredients:
- 1 ½ cups 200 g whole wheat flour
- 1 ⅔ cups 150 g blanched almond flour
- 2 teaspoons cream of tarter
- 1 teaspoon baking soda
Wet Ingredients
- ¼ cup almond milk
- ¼ cup cold water
- ¼ cup 80 g maple syrup
- ¼ cup 50 g raw cane sugar or date puree
- 3 tablespoons almond butter
- ¼ cup 56 g unsweetened applesauce
- 2 teaspoons vanilla extract
For rolling:
- 3 tablespoons organic pure cane sugar or coconut sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). First of all, stir all of the dry ingredients in a sufficiently large bowl. In a slightly smaller bowl, stir the liquid ingredients until they are creamy. Now pour the cream over the dry ingredients and knead the flour until there are no dry spots. I do it by hand.
- Now mix the sugar and cinnamon in a small bowl.
- Take the dough and use a tablespoon to cut out the dough. Now roll the dough into balls with your hands and roll them in the sugar mixture and place the dough balls on a baking sheet lined with baking paper. Pick up a glass and use the glass to press the balls so that they become flat. If they get crinkles, they will be even more authentic. Now bake the cookies for approx. 10-15 min. If you like them softer, then for only about 10 minutes. The longer you bake them, the crispier they become. Just see how you like it best.
Video
Nutrition
Serving: 1g | Calories: 149kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 81mg | Fiber: 2g | Sugar: 5g