You guys, I’m trying to make you fat. Yup, you read that right: F.A.T. But don’t worry, I’m going down with you and we’re all going to be stoked about it. Even when my wedding dress comes in later this month and I don’t fit in it. STOKED.
So yeah, I’m sorry butnotreally. Last week I gave you Pear & Honey Phyllo Tarts, then Spiced Banana Bread. And now cookies! These things are not necessarily what encompass a whole, well-balanced eating plan, but hey, it’s what’s come out of my kitchen lately. I think you can deal with this, right? I’ll return to normal sometime soon, okay?
So while there are cookies on here, we’re going to indulge. I made these vegan because, in my opinion, there’s nothing better than vegan baked goods. Eat all the batter you want without worrying about food poisoning AND feel like you are being healthy because, duh, they’re vegan. But let’s not tell anyone that vegan ≠ healthy. Let’s pretend that these don’t have a 1/2 cup of butter, 3/4 cup of the evil white granular stuff we call suggaa, and naught but refined white flour.
What we will tell people is how damn tasty these are. So tasty I even brought the majority of them to work today because, well, I was just telling you about the wedding dress sitch. And I am also hoping that my new-ish coworkers will think I am amazing because I bring in tasty, tasty treats that are vegan and therefore HEALTHY! I’m just gonna keep living the lie.
I am proud to report that these may be the best cookies I have ever made. They aren’t my favorite, per se, because it’s hard to top chocolate chip or oatmeal raisin cookies. Those just speak to your soul, ya know? But in terms of overall cookieness? Just the right amount of fluffy, just the right amount of crunch, and a cinnamon-y sugary dusting on the outside makes these just perfect.
To get that fluffiness that makes these so good, they do need to set up in the fridge for 30 minutes after you make the dough. This makes them easier to handle, easier to roll in their cinnamon-sugar topping, and makes them bake up nice and tall. Other than that, these are super quick. Just 8 minutes in the oven! The recipe makes about 20 cookies, so feel free to share them with your friends. Or keep them to yourself… I definitely won’t judge.
If you make these and LOVE it, share it with your friends! Tag it #rootsfood on Instagram, Facebook, or Pinterest to share the love!
Vegan Snickerdoodles
For the cookies:
- ½ cup (1 stick, 4 oz) room-temperature butter, vegan or otherwise (I used Earth Balance)
- ¾ cup white granulated sugar
- ½ tsp vanilla extract
- 1½ tsp Ener-G egg replacer + ¼ cup water
- 1¾ cup all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
For the coating:
- 2 Tbsp white granulated sugar
- 2 tsp ground cinnamon
Instructions
- Place the butter and sugar in the bowl of an electric mixer. Beat on medium-high with the whisk attachment for about 2 minutes, until smooth and fluffy.
- While the butter&sugar; are beating, combine the Ener-G egg replacer and water and mix until combined. Add the Ener-G mixture and the vanilla extract to the butter&sugar; mix and beat until fluffy again. You may need to scrape the bottom of the bowl to ensure everything is getting incorporated.
- Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and mix well. Add to the wet ingredients and gently stir in with a large spoon until everything is just incorporated. Refrigerate for 30 minutes to 1 hour.
- Preheat the oven to 400F.
- Combine the 2 Tbsp sugar and cinnamon in a medium bowl. Take a 1 Tbsp portion of dough and roll in your hands to make a smooth ball. Roll the ball in the cinnamon mixture until evenly coated. Place on a parchment-lined baking sheet 2″ apart.
- Bake for 8-10 minutes, until puffy. It is difficult to gauge doneness due to the outer coating, so just trust the timer if you know your oven is up to temp. They should be cracked on the edges but still very soft.
- Let sit on the baking sheet for 5 minutes, then remove to a rack to cool. Eat!