Vegan Snickerdoodles Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, sugar, baking soda, and salt together in a bowl.
• Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.
• Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.
• Bake in preheated oven until golden brown, about 10 minutes.

Steps:

• Oven @ 375°F.
• Mix all dry ingredients in a bowl.
• Make a well in center of dry, and add the wet ingredients there.
• Mix equal parts cinnamon and white sugar in a small bowl.
• Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
• Place on cookie sheet & flatten a little with fork or fingers.
• Bake for 8-10 minutes.
• Allow to cool for a couple minutes on cookie sheet before moving.
• I get 12 cookies out of this recipe, but they disappear so fast you might want to double!

Steps:

• Heat Oven to 400.
• In a Large Bowl, put in all ingredients in the order they are listed except for bottom two.
• Mix all ingredients together until well mixed.
• In a Small bowl, mix the last two ingredients together (Sugar & Cinnamon).
• Using a regualr size spoon, spoon out cookie dough and shape them into 1 inch balls and roll them in the sugar/cinnamon mixture to light coat.
• Place balls on an ungreased cookie sheet 2 inches apart.
• Bake for 8-10 minutes or until set.
• After taking them out of the oven, either put them on a wire rack or large plate to let them cool for 10-15 minutes.
• ENJOY!

Steps:

• Preheat your oven to 300°F.
• In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
• In a smaller bowl combine the flour, baking powder, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
• In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
• Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.

Steps:

• Mix the topping ingredients on a large dinner plate. Set aside.
• In a large bowl combine oil, sugar, syrup and milk using a fork. You have to stir quite vigorously to get them all combined nicely.
• Add the extracts.
• In a second bowl combine the dry ingredients (flour, cocoa powder, baking soda, salt and spices). Add them to the wet ingredients and stir to combine. Mix until you have a pliable dough. If it is too wet add a tad more flour, if its too dry add a tad more milk.
• Roll the dough into balls the size of a walnut. Roll them in the cinnamon-sugar mixture and place them on a paper-lined baking sheet. Use your palm to flatten them into about 2 inch disks. In the book it says to leave at least 2 inches space between the cookies as they will spread, however mine did not spread very much.
• Bake in the preheated oven at 180°C/350°F for 10-12 minutes. Cookies should crackle on top.
• Remove from the oven, let them cool on the baking sheet for 5 minutes. Then transfer to a wire-rack to cool completely.