Soft, chewy and just the right amount of tang, these vegan snickerdoodle cookies are the perfect holiday treat and made healthier.
- 1/2 cup creamy cashew butter, salted
- 4 tbsp aquafaba
- 2 tbsp vegan yogurt
- 1 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 1/2 cup organic light brown sugar, packed
- 1 tsp cinnamon
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour, (spoon & leveled)
- 3 tbsp organic cane sugar
- 1 tsp cinnamon
- Preheat your oven to 350F. In a medium sized mixing bowl, combine your cashew butter, aquafaba, vegan yogurt, vanilla extract, almond extract and brown sugar then mix everything together.
- Add your cinnamon, cream of tartar, baking soda and salt and mix to well combine into the wet ingredients.
- Now spoon and level your flour into a measuring cup and add to the wet ingredients. Fold the flour together until a slightly sticky dough appears.
- In a small bowl, combine your sugar and cinnamon and mix well.
- With a cookie scoop or tablespoon measure, scoop equal dough into your hand and roll carefully into a ball.
- Toss the dough balls into the cinnamon sugar mixture to coat the dough and then place on a baking sheet lined with parchment paper.
- Lightly flatten the cookies with your hand or a spatula and then place in the oven to bake for 9-10 minutes.
- Remove from the oven and allow the cookies to cool about 10 minutes before touching them as they will continue to ‘cook’ while sitting on the hot pan.
Aquafaba refers to the liquid from a can of chickpeas. I drain the liquid from the can of chickpeas into a small jar and then save the chickpeas for other recipes.
Spoon your flour into a measuring cup or use a food scale. Avoid sticking your measuring cup into the bag of flour when measuring. Instead, use a spoon to scoop flour into the measuring cup. This will prevent you from having a cookie that is too floury, which will dry out your dough and make your cookies stiff or cakey.
Use light brown sugar instead of white sugar. Brown sugar is moist and soft because it has the natural molasses mixed into it. If you don’t have brown sugar, use regular white sugar and add 1 teaspoon of blackstrap molasses to your wet ingredients.
Avoid chilling your dough. It will result in a more cakey cookie result. We want these to be melt in your mouth kind of chewy.
Press down on the cookie dough balls before placing in the oven. Because of the nature of the ingredients, these cookies do not spread very much.
For a super soft cookie, bake for 9-10 minutes and leave undisturbed on the baking tray when they come out of the oven to cool. If you want a firmer cookie that has more of a crispy edge, cook for 11-12 minutes.
Keywords: soft and chewy vegan snickerdoodle cookies