The BEST Vegan Snickerdoodle Cookies!
As I write this post, I am on my 3rd and final (I promise) cookie of the evening. But, what can I say? They’re chewy, tender and bursting with cinnamon. Snickerdoodles are my kids’ absolute favorite cookie. And their mommy’s as well.
These cookies were much needed and much appreciated by my little ones. School is back in session and now I have a Kindergartner and a 4th grader. My 4th grader is in a new school, with new teachers, more homework, new class friends, did I say more homework. While my Kindergartner can breeze through his homework, my 4th grader’s work requires patience, cheerleading, google and partnership with her teacher. I think I’ve emailed her at least 2-3 times in the last 2 weeks to stay on point. If you’re reading this my daughter’s awesome teacher (my daughter has told every teacher she has that I have a food blog) you rock and thank you for your patience.
At the end of the day, making these cookies for them after a hardworking week, gave them that much needed push and assurance that mommy has got their backs.
Enjoy making these cookies and Happy Back to School!
Vegan Snickerdoodle Cookies//yield 15
Adapted from A Little Sweet Life
I omitted the vanilla sugar, coconut oil and almond extract from A Little Sweet Life’s recipe. I added White Whole Wheat Flour for added fiber. Feel free to add your favorite flour especially if you’re gluten-free.
1 cup white whole wheat flour
1/3 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup cane sugar
1 stick (8 tablespoons) vegan butter (I used this Earth Balance Vegan Butter Sticks)
1 ripe banana
1 teaspoon vanilla extract
¼ cup cane sugar (for coating)
½ teaspoon cinnamon (for coating)
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside. Next, in a medium bowl of a standing electric mixer fitted with the paddle attachment, cream the vegan butter and sugar until light and fluffy. Add in the mashed banana, and vanilla extract. Mix until incorporated. Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms.
To make the coating, mix your ¼ cup sugar with a ½ tablespoon cinnamon in a small bowl. Use a teaspoon or a mini ice cream scoop to form the dough into balls. Roll n cinnamon sugar. Place on parchment paper linked baking sheet. Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake. They should still feel soft in the middle. Remove from oven and let sit on baking sheet for 2 minutes. Move cookies to a cookie rack and cool completely. Store in airtight container.