Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies

Contrary to what you're probably thinking... I don't actually enjoy traditional snickerdoodle cookies, so I'm not sure what made me want to pursue this recipe; perhaps the challenge of it being a vegan recipe intrigued me (has to be it). This recipe quickly became my favourite go-to cookies when I wanted to make something more on the healthier side. 


Quick tip: wet your fork before using it to press down dough balls, prevents the fork from sticking to the dough. 



I'll let you in on a little secret.... ever make overnight oats? If you haven't (which I really hope is not true), try using one of these cookies as the base of the jar and pour in the rest of the ingredients including the milk. The following morning, I promise you will thank me silently in your mind while you indulge on what may seem naughty... but no one has to know it's healthy. 



Vegan Snickerdoodle Cookies

I always give credit where credit is due, however I cannot remember where I had gotten this recipe from. If you have any ideas, please let me know! 


1 cup oat flour

1/2 cup almond flour

1 tbsp coconut oil, melted

1 flax egg (1 tbsp milled flaxseed + 3 tbsp water) or 1 large egg

1/2 cup date paste

1/4 cup water

1/2 tsp cinnamon 

1 tsp vanilla

2 tsp baking powder

1/4 tsp baking soda 



1. Preheat oven to 350F and line a baking sheet with parchment paper.

2.Mix dry ingredients (flours, cinnamon, baking powder and baking soda) in a large bowl.

3. Make flax egg (you could use milled chia seeds as well) by mixing 1tbsp milled flaxseed and 3tbsp water. Stir and place in fridge for about 5 minutes until the consistency is that of a raw egg. 

4. Measure 1/2 cup of date paste. You can find date paste at any Mediterranean grocery store. If you don't have one near by, measure the same amount of medjoul dates. Place date paste or dates in a food processor and slowly add water until a smooth paste forms. Depending on how dry or moist your dates are, you may or may not have to use all the water. 

5. Mix wet ingredients (including flax egg) in with the dry ingredients. Use a fork or for a short cut put it in the food processor until everything is combined. Mix wet ingredients first in the food processor and then adding dry ingredients and process again until uniform. 

6. Scoop out even amounts of dough and form into ball form. Using the back of a fork, make a criss cross pattern by pressing down on the dough balls. You can dip your fork into water before moving on to the next dough ball, it prevents the fork from sticking to the dough. 

7. Bake for 10 minutes. It may seem like your cookies are not cooked yet, but they most certainly are. Don't worry, you can't get salmonella from these cookies... they're vegan remember :)