Here’s a fun fact about these cookies: You would never know they are vegan if I didn’t tell you. I truly mean that. I even thought maybe my palette is just a little bit different because I’m used to plant based substitutes but no. I tried them out on my mom and she had no idea they were vegan. She did, however, say that they were delicious and so I knew that vegan or not I had a winner on my hands. I originally had wanted to make some vegan chocolate chip cookies but then I was like no. I need to make snickerdoodles. Which is odd because they aren’t necessarily a cookie that I crave or ever think that I just really just have to have some snickerdoodles. I may have just changed that though with these cookies. I was actually thinking that they were going to come out a bit crispy but it was quite the opposite. The edges are crispy while the insides are pillowy and soft. I rolled them in the cinnamon and sugar before I baked them but then I decided they needed a second coating after they baked. I didn’t regret that decision in the slightest. Try these out and I promise that you won’t regret it. Sometimes it’s okay to switch things up a little and go a different route instead of staying in the same lane that you normally do. It sounds silly because it’s just a cookie but I truly believe that everybody can enjoy food that’s plant based. Besides, at the end of the day it’s a cookie and who doesn’t love cookies? That’s what I thought! If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- 1/2 cup vegan butter softened, 1 stick, such as Earth Balance
- 1/2 cup organic cane sugar + more for topping
- 1/4 cup brown sugar
- 1/4 cup applesauce
- 1 tsp pure vanilla extract
- 1 3/4 cups unbleached all purpose flour
- 1/2 Tbsp cornstarch for thickening/binding
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-2 tbsp almond milk
- ½ cup sugar
- ½ stick cinnamon
Preheat oven to 350 degrees.
In a blender or food processor put in ½ cup of sugar and the cinnamon stick. Blend together until the cinnamon stick is broken up and incorporated into the sugar. Place half of the mixture into separate bowls and set aside.
Add softened butter to a large mixing bowl and cream with a mixer.
Add sugar, brown sugar, vanilla, applesauce, and beat for 1 minute.
Add dry ingredients (flour, cornstarch, salt, baking soda and baking powder) into a small bowl. Use a spoon to briefly stir, then incorporate into butter and sugar mixture.
Mix the dry ingredients and butter until all combined, being careful not to over mix. Then add almond milk and mix until a soft dough is formed.
Scoop out about 1 tbsp of dough and roll into balls. Roll the balls into the cinnamon sugar mixture and place on baking sheet. With your hand or the bottom of a glass gently smash the dough down.
Place in the oven and bake for 10-12 minutes or until the edges are golden.
Remove from the oven and let cool on a cookie rack. Once cookies are cooled down but still warm dip them into the fresh cinnamon sugar that didn’t have the dough. Then serve and enjoy!
Recipe NotesIf you don't want to mess with the blender you can just use 2-4 tsp of ground cinnamon to mix with the sugar.
Recipe adapted from Minimalist Baker's Sugar Cookies