Despite having years of traditional baking under my belt, I’m finding vegan baking to be much easier and more enjoyable than anything I have ever done before. I suppose that’s partly because I can safely taste test the whole way through but also because my new recipes are guilt free and equally as satisfying.
As I daydream my five-year-old is standing beside me pointing at the computer (reminding me to write) and as I write he is beside me chattering up a storm. Baby M is my number one taste tester and a full-blown kitchen enthusiast; no matter what I’m doing in the kitchen he wants a part in it.
Speaking of daydreaming, I’ve been drooling over thoughts of snickerdoodles ever since my PB & Banana Cookies ran out so I figured it was about time to try my hand at converting my old snickerdoodle recipe into a vegan one.
1 cup non-dairy butter.
1 cup granulated sugar.
1 tablespoon vanilla.
2 flax eggs.
1 tablespoon baking powder.
2 1/2 cups flour.
1/4 cup sugar
1 tablespoon cinnamon.
- Cream together non-dairy butter, vanilla, and sugar using a whisk.
- Mix together two tablespoons ground flaxseed and six tablespoons water to create two flax eggs (mix on and off until it reaches an “eggy” consistency).
- Whisk flax eggs into butter mixture.
- Add in baking powder and flour and switch to spoon (or paddle if you’re using a stand mixer) then mix until thoroughly combined.
- Mix together cinnamon and sugar.
- Create 1″ dough balls and roll in cinnamon and sugar mix.
- Place on parchment-lined baking sheet and bake at 325 degrees for 10-12 minutes.
This recipe makes thirty soft, chewy snickerdoodles.
These snickerdoodles come with all of the yummm with none of the questionable ingredients. Plus, have we gone over the health benefits of flaxseed yet? This stuff is jammed full of wonderful things like Omega-3 fatty acids. Check out more health benefits of flaxseeds here.
I prefer my cookies with a nice cold glass of almond milk, how do you like yours?
Leave comments and questions below.
As always, thanks for reading! ♥