Vegan snickerdoodles without any fancy ingredients or frills. Crispy, chewy, tender, and rolled in cinnamon sugar! The dough needs to rest for a little while, so plan ahead. No applesauce, no banana, no weird texture, just classic vegan snickerdoodles!
168gramsall-purpose flour(1 cup + 2 tbsp if measured by scooping)
For the topping:
In a mixing bowl, cream together the coconut oil and vegetable oil along with both types of sugar and the aquafaba. If you don't have an electric mixer you can whip the ingredients vigorously with a fork. Mix until smoothly combined; using a fork this may take several minutes.
Add the non-dairy milk, vinegar, and vanilla extract and mix until combined. Add the baking soda, cream of tartar, and sea salt, and continue mixing until smoothly combined.
Add the flour and mix just until the flour is smoothly incorporated. Cover the dough and refrigerate for at least one hour (but preferably, for best results and the least spreading, 2 to 4 hours of chilling).
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a Silpat (you may need 2 baking sheets, depending on their size).
Mix together the sugar and cinnamon for the topping in a small bowl.
One at a time, scoop a heaping tablespoon of the dough, roll it in the cinnamon sugar mixture, and place it on the baking sheet, flattening it slightly and leaving about an inch in between cookies for them to spread.
Bake for 11-13 minutes, or just until the edges start to turn golden. Let cool for a couple of minutes before removing from the baking sheet and transferring to a cooling rack to cool down completely. Store leftover cookies in an airtight container at room temperature for a few days.
WHAT IS AQUAFABA?: Aquafaba is the cooking liquid from beans. For this recipe, white bean or chickpea aquafaba is recommended because of the color. I used liquid measured from a BPA-free can of white beans.ROOM TEMPERATURE: I'm not joking around when I tell you to have your non-dairy milk and aquafaba at room temperature. If they're still cold, warm them gently for a few seconds in the microwave. Cold soy milk will cause the coconut oil to solidify into pieces and make it impossible to cream it properly with the coconut oil. And then your cookies will come out weird. Sad!MEASUREMENTS IN GRAMS?: You'll have much more consistent results with these vegan snickerdoodles and my other baking recipes if you measure by weight. Weight measurements are more precise than volumetric measurements for many types of ingredients. Get yourself a $10 kitchen scale and become a more awesome chef!COCONUT OIL: You can use virgin coconut oil, but note your snickerdoodles will have a coconut flavor. Don't substitute vegetable oil for the coconut oil or vice versa. You won't be happy with the outcome.RECIPE UPDATES: Improved in 2017 with adjusted oil and sugar quantities to guard against the cookies spreading, and improve the crinkly tops. I've also swapped cane sugar for turbinado sugar, as the cane sugar emulsifies better with the oils. Enjoy!GLUTEN-FREE: I recently tried to make these gluten-free by substituting all-purpose gluten-free flour by weight for the all-purpose flour. It was a hot mess. The cookies spread everywhere and had a crumbly texture. I'm going back to the drawing board on a gluten-free version!