Little pillowy cookies, both adult and child friendly (keeping Walker out of them has been hard!) I adapted a recipe I saw on Vegetarian Times website, from the September 2007 issue. I used a 1 Tablespoon, 35mm Disher to make the balls and while I got less cookies than recipe claims, they are a “real” cookie size. I used half of the sugar/cinnamon blend to roll the balls in. If you make the batch you will have a lot of wasted sugar, so cut VT’s measurements in half for this step (although one could save the sugar and use it on toast if desired….).
Vegan Snickerdoodle Cookies
- 1¾ cups all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 stick vegan friendly margarine (Earth Balance or similar)
- ¾ cup granulated sugar
- ¼ cup vanilla almond milk
- 1 tsp pure vanilla extract
- Cinnamon Sugar –
- ¼ cup granulated sugar
- 1½ Tbsp ground cinnamon
Preheat the oven to 350° and line two baking sheets with parchment paper.
Add the margarine to a stand mixer bowl, beat until light, add in the sugar, beat in. Add the almond milk and vanilla, beat in.
Whisk the flour, cornstarch and baking powder together, add to the mixer on low, beat till smooth.
Stir the sugar and cinnamon together in a shallow bowl.
Make 1 Tablespoon balls and roll gently in the sugar to coat. Place on the prepared baking sheets and bake for 10 to 12 minutes (mine took 12 minutes), until the cookies look dry on top. Transfer gently to a cooling rack. Once cool store in a tightly sealed container.
Makes 24 to 28 cookies.