Quite bizarrely Molly’s guided reading homework was to make a Vegan Snickerdoodle. Well…off we went to do some research and play around with recipes. Good result all round; these are crisp, buttery (without butter of course) and delicious Vegan Snickerdoodle.
Most recipes call for a mix of sugars for the coating; we liked it best when we stuck with a light brown Demerara sugar mixed with Cinnamon. These are a great example of adapting a recipe to make it dairy and egg free. There are lots of recipes out there, and it was quite fun to research to come up with the perfect Vegan Snickerdoodle.
Free From: Dairy, Egg, Soya
Preheat oven to 350°F, 170°C and line your baking tray with parchment paper.
Dairy and Egg Free Snickerdoodles
- October 23, 2019
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- 1 cup Pure Sunflower margarine
- 2 1/4 cups self-raising flour
- 1 1/4 cup caster sugar
- 1 1/2 tbsp Koko Coconut Milk or other non-dairy milk
- 1/4 cup corn flour
- 2 tsp vanilla extract
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- Cinnamon Sugar
- 1 tablespoon cinnamon
- 1/2 cup demerara sugar
- Step 1
- Cream together the margarine and caster sugar with an electric mixer – a good three minutes so it’s fluffy and light
- Step 2
- Add the non-dairy milk and the Vanilla and mix again for a minute.
- Step 3
- Sift in the rest of the ingredients, so that’s the flours, cream of tartar, and baking soda.
- Step 4
- Using a small spoon (about a tablespoons worth) scoop up some dough, roll it quickly in your palms to make a ball and drop it in the cinnamon sugar
- Step 5
- Gently roll it so that it’s covered in sugar and place on the baking tray
- Step 6
- Repeat – my tray took 6 cookies at a time. These spread, so do leave plenty of room.
- Step 7
- Bake for 9-10 minutes
- Step 8
- They puff up and then collapse down again when cooled. Leave them to cool on the tray for 5 minutes and then transfer to a wire rack to cool.
For more vegan cookie recipes have a look at our other dairy and egg free recipes here.