Tag Archives: vegan cookies

Gluten-Free Vegan Snickerdoodles

I have a cookie problem. Not that I eat them a lot, but I want to. I really, really want to. I mostly fulfill this pregnancy craving by eating a Larabar. Yes, Larabar, your “peanut butter cookie” is quite delicious. Alas, it is not a cookie.

The other night in my regular quest for new recipes to try, I stumbled upon a recipe for vegan snickerdoodles — the classic cookie that is more or less a soft sugar cookie with a cinnamon-sugar coating. I couldn’t take it and closed the tab on my bot. Two days later…still thinking about them. I couldn’t find that original recipe I saw the other night, but a quick Google search turned up this one from Vegetarian Times. I decided to kick it up a notch (to basically a HEALTH FOOD, am I right?) by using Bob’s Red Mill Gluten-Free All-Purpose Flour, making them gluten-free AND vegan.

My stepdaughter was key to the process as the chief roll-in-cinnamon-sugarer. They came out a great! A  little cakey/crumbly, but really tasty and totally satisfied my cookie desires. And all with about 20 minutes of prep time.

The original recipe said it would make 45 cookies, whereas we got about 25. Maybe ours were a little too big. Either way, it all worked out! I’ll continue to try to keep my craving in check. But when I can’t take it anymore, this will be a go-to quick and easy recipe.

• 1 3/4 c. all-purpose flour (in my case, gluten-free)
• 1/4 c. cornstarch
• 1 tsp. baking powder
• 1 stick vegan margarine, softened (4 oz., I used Earth Balance buttery sticks)
• 3/4 c. sugar
• 1/4 c. vanilla soy milk (I used plain almond milk)
• 1 tsp. vanilla
• 1/2 c. sugar + 3 Tbsp. cinnamon (can add a little nutmeg or allspice for a little extra flavor)

1. Preheat oven to 350 degrees

2. Whisk together flour, cornstarch and baking powder in a small bowl.

3. In a large bowl, beat softened butter with an electric mixer. Add sugar and beat until fluffy.

4. Beat in milk and vanilla for about 30 seconds until smooth. Add flour mixture (I did about half the bowl at a time) and beat until smooth.

5. Combine cinnamon and sugar.

6. Shape dough into 1-inch balls. Roll each ball in the cinnamon sugar and place about 1 1/2 inches apart on greased cookie sheet (I didn’t grease the sheet and it was fine but there were a couple that stuck a little bit).

7. Bake 10-12 minutes or until cookies look dry on top and are lightly browned on the bottoms. 11 minutes was perfect for ours. Let cool and store in an airtight container.


Mexican Cinnamon Cookies

Hola! Happy Seis de Mayo. Last night a group of us got together to welcome a good friend back to Detroit after a few years in Toronto. Since it was Cinco de Mayo, our menu was easy to determine. I’ll have to get our lovely host’s Swiss chard and tofu taco recipe for another day, but here are a cookies I brought. I literally Googled “Mexican cookies” and this is one of the recipes that came up.

They were really easy, ready in no time and everyone seemed to love them. They can easily be made vegan by swapping out the butter for something like Earth Balance Buttery Spread/Sticks.   The only thing I changed below was listing half the original recipe’s amount of sugar/cinnamon to roll the cookies in. Half of a cup should be plenty — I had tons left over! Enjoy!

• 1 c. butter, softened
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1 tsp. vanilla extract
• 1 1/2 c. all-purpose flour
• 1/2 c. powdered sugar
• 1/2 tsp. cinnamon

1. Preheat oven to 350 degrees and grease cookie sheets

2. In a medium bowl, cream together 1/2 c. powdered sugar and butter until smooth. Stir in vanilla.

3. Combine flour, salt, and 1/2 tsp. cinnamon and add to creamed mixture.

4. Combine remaining 1/2 c. powdered sugar and 1/2 tsp. cinnamon.

5. Shape dough into 1-inch balls with hands and roll in cinnamon-sugar mixture. One batch makes 20-25 cookies.

6. Bake 15 to 20 minutes or until lightly browned. Cool on wire racks.