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(Recipe) 1-Bowl Snickerdoodle Cookies
Fluffy, naturally sweetened snickerdoodle cookies made in 1 bowl.
The perfect vegan, gluten-free cookie everyone can enjoy!
(Recipe) 1-Bowl Snickerdoodle Cookies (Vegan + Gluten-free)
Prep Time: 45 mins
Cook Time: 12 mins
Serves 18 cookies
Fluffy, naturally sweetened snickerdoodle cookies made in 1 bowl. The perfect vegan, gluten-free cookie everyone can enjoy!
Ingredients
COATING
- 24 g coconut sugar or organic cane sugar
- 1/2 tsp ground cinnamon
COOKIES
- 112 g softened vegan butter (1/2 cup = 1 stick // or sub dairy butter if not vegan // we prefer Earth Balance, Miyoko’s*, or organic cultured dairy butter)
- 96 g coconut sugar or organic cane sugar (sub up to half the sugar w/ stevia*)
- 45 ml aquafaba (liquid from a can of chickpeas // not whipped), or 3 Tbsp (45 g) pumpkin purée*, or 1 small chicken egg (we liked aquafaba best)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp cream of tartar (optional adds tanginess — if you don’t have, omit)
- 1.25 tsp ground cinnamon
- 1/4 tsp sea salt
- 210 g gluten-free flour blend* (if not gluten-free, sub all purpose flour but use less as it’s drier and more absorbent*)
- 140 g almond flour (not almond meal)
- 14 g cornstarch or arrowroot starch (cornstarch yields slightly fluffier texture)
Instructions
- Preheat oven to 350 degrees F (176 C) and line two baking sheets with parchment paper. Set aside.
- Prepare the coating for later by adding coconut sugar or organic cane sugar and cinnamon to a small bowl and mixing to combine. Set aside.
- Add softened butter of choice to a large mixing bowl and beat until creamy and smooth — about 1 minute.
- Add sugar of choice and mix on medium speed until fluffy and light — about 1 minute. Then add chickpea brine (aquafaba, or other egg substitute) and vanilla and mix again, scraping down sides as needed.
- Add baking powder, cream of tartar (optional), ground cinnamon, and sea salt, and blend to combine. Then add gluten-free flour blend, almond flour, and cornstarch or arrowroot and stir with a wooden spoon until the ingredients are combined.
- The dough should be thick and almost difficult to mix at this point. If too soft, add 1 Tbsp gluten-free flour blend and almond flour at a time until a thick, moldable dough is formed. Then cover and transfer dough to the refrigerator. Optional: Chill dough for 30 minutes, which helps yield a slightly more well-formed cookie (we tested it both ways and both work well).
- Use a cookie scooper or Tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. The dough will still be soft, so be gentle. Roll in the cinnamon-sugar topping and arrange on the parchment-lined baking sheets. Press down gently with the palm of your hand or a glass to smash slightly.
- Bake for 10-12 minutes, or until slightly golden brown and expanded (some cracks are normal — they won’t expand a ton). Remove from the oven and let cool on a baking sheet for 10 minutes. Then enjoy!
- Once cooled, store leftover cookies covered at room temperature for 3-4 days, or in the freezer up to 1 month.