Weekends are the perfect time for baking, no? Yesterday Annabelle wanted a cookie and, feeling a bit guilty for having to admit to polishing off the raspberry thumbprints we’d picked up from a local vegan bakery, I asked if she’d like to bake some together. (I know I’m not the only mom who eats cookies while the kids are sleeping. Nursing mothers need extra calories, right?) She enthusiastically agreed and I quickly went through my mental list of favorite cookies, comparing it to our currently minimal inventory of baking supplies. We had no chocolate on hand, and not much in the way of fruit or peanut butter. Snickerdoodles seemed like the obvious solution. I used to bake a darn good snickerdoodle way, way back in my pre-vegan days, but I hadn’t tried them in years. Veganizing and making other, healthier substitutions in the recipe from my mom’s old Better Homes and Gardens Cookbook worked like a charm, so I thought I’d share it in case you should like to give it a go, too.
2 c. whole wheat flour (sprouted if you can get it!)
1/4 tsp. baking soda
1/4 tsp. cream of tartar 1
1/4 tsp. salt
1/2 c. vegan margarine
1 c. sugar
2 flax eggs (2 tbsp. flax meal + 4 tbsp. water or nut milk)
1/4 cup almond milk, or nondairy milk of your choice
1 tsp. vanilla
Mixture of 2 tbsp sugar + 1tsp. cinnamon for rolling
Directions: First, make your flax egg by combining flax meal and almond milk or water in a small dish. Stir and set aside to let it set. Stir together flour, baking soda, cream of tartar, and salt. In a separate bowl, cream margarine and sugar 2. Add vanilla, almond milk, and flax “eggs” (this mixture should be gooey and egg-like by now. If you’re super quick with your earlier steps, you may need to have a cup of tea and wait a few.) Combine wet and dry ingredients until you have a dough that is dry enough to hold together and shape, but still nice and moist.
It was tons of fun to bake these with Annabelle, because she loved the process and was really quite good at following it through. If you’ve never made snickerdoodles before, here’s what you need to do: Prepare your cinnamon and sugar mixture. Shape dough into balls, about 2 tbsp in size, roll in cinnamon/sugar mixture, place on greased baking sheet, and gently flatten with the bottom of a glass. You can also score them with a fork if you’re feeling fancy. I prefer to reserve such finery for peanut butter cookies. This recipe will make about a dozen cookies, and is halved from the original, so feel free to increase it!
Bake at 375F for about 10 minutes. The tops will be cracked, not perfectly smooth like non-vegan, white flour and refined sugar laden snickerdoodles. That’s okay. Theu hold together beautifully, and are delicious!
- I haven’t found a consensus on this, but some may not consider cream of tartar vegan, since it’s a by-product of wine making, with the wine not necessarily being vegan. I use it. Just a heads up in case you’re making these as a super special surprise for an ultra strict vegan friend: You may want to check their stance on cream of tartar first. ↩
- If I’d had coconut sugar on hand, I would have used that instead, but we were out. I may come back and change this post later on, if I have the chance to try it and confirm that it’s a perfect substitution. I’m pretty sure it would be! ↩