Marathoner. Vegan. Yogi. Cyclist. Hiker. Bibliophile. I love: being outside, animals, mountains, and beaches.

Vegan Snickerdoodle Cookies

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 4oz container of unsweetened applesauce
  • 1ΒΌ cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoons vanilla extract
  • For rolling mixture:
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  1. Whisk together the flour, baking soda, cream of tartar, and 1/2 teaspoon cinnamon in a bowl and set aside.
  2. With an electric mixer, mix the applesauce and sugars until thoroughly blended. Add vanilla and stir. Add the dry ingredients slowly and beat on low-speed just until combined.
  3. Preheat the oven to 350 degrees F. Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Divide cookies onto baking sheets and sprinkle each cookie with cinnamon/sugar mixture.
  4. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes.
  5. For a fluffier more rounded cookie chill dough in refrigerator for three hours. Then roll individual cookies into balls and roll them through the cinnamon/sugar mixture.

Makes 36 cookies

69 calories per cookie