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Who is ready to head out, stay home or just do nothing over the Christmas vacation! Me! Well maybe, maybe not. I am too hooked to the cooking up stuff, so it might be challenge to stay away for more than a few days.
Lets finish off this week with these deliciously melt in your mouth, cinnamony, sugary Snickerdoodles. The amazing thing about them, they have almond butter to replace some of the fat and are skinnier, so you can eat more of them. just kidding. These wont last long at all I tell you.
Another awesome fact, no need for any elbow grease to whip up vegan butter and sugar. Just mix up wet ingredients, mix with dry, make dough, chill, shape, bake, eat! And let me know about it. #veganricha !;)
Eat these Vegan Almond Butter Snickerdoodles ! …..
For all the Holiday cookies from the blog, see the Christmas Cookies, Cakes, and Jar Gifts round up posted yesterday here.
For even more holiday cookies, check out Kristy’s cookie Swap party here.
I was going to post these cookies tomorrow, but I think not many people will be checking blogs tomorrow :). Whip these up today!
News we all can use..
Watch Blackfish now on instant Streaming on Netflix! The reason why 8 artists have pulled out of performing at Seaworld.
Reliance India just a month or so ago had decided to foray into the chicken business. Now they have changed their mind. All Reliance grocery stores(it is a big chain!) in India will all be vegetarian. I wish some of the share holders turn vegan soon:)
Huffpo gift guide for Vegans.
I finally published Our Vegan journey, Why Vegan and Frequently asked questions at this page. The page can be found under Resources tab and is a work in progress.
Steps:
Prep the dry and wet ingredients. Mix and knead into a dough. Chill for an hour. Then make balls, roll in cinnamon sugar and press down with a fork.
Yep, it is difficult to take pictures when your hands are covered in dough and cinnamon sugar :). not many step pictures today.
Bake in preheated 375 degrees F oven for 10-12 minutes. Cool for 5 then finish them off.
Almond Butter Snickerdoodles
Ingredients
Dry:
- 3/4 cup organic unbleached white flour or Spelt flour, or use glutenfree all purpose flour
- 1 Tbsp corn starch, or arrowroot starch
- 1/3 cup raw sugar, finely ground or any other fine vegan sugar
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
Wet:
- 2 tsps flaxmeal
- 2 Tbsp almond milk
- 3 Tbsp almond butter, I used Justin's classic almond butter
- 3 Tbsp Oil, organic canola or virgin coconut
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon powder
Cinnamon coating:
- 2 Tbsps sugar, coarsely ground raw sugar
- 3 tsps cinnamon
Instructions
- In a bowl, whisk all the dry ingredients:
- In another bowl mix the flaxmeal into the milk. Add the almond butter, oil, vanilla, cinnamon and mix well to combine. It will take a minute or so for the nut butter to mix in. Add this mixture to the dry and mix. Knead to form a stiff dough. The mixture will feel crumbly at first but will come together. If it just doesnt stay together, spray water on it once or twice and knead. Wrap the dough in plastic wrap and refrigerate for an hour.
- Preheat the oven to 375 degrees F / 190ºc. Mix 2 tsps cinnamon in 2 Tablespoons sugar in a bowl and put 1 tsp cinnamon in another small plate or bowl. Make an inch to inch and half size balls of the chilled dough. Roll the ball first in cinnamon then in cinnamon sugar. Place on parchment lined sheet. Press down with a fork. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will be soft out of the oven, but will firm up. Store in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this cookies couple days ago- they are so..o..o good!!!! Did not have almond butter, used cashew. Thank you so much Richa! I am in love with your site 🙂
Made these cookies today – delicious! Thank you Richa!
Vegan Richa, you are a genius! This is my second recipe of yours I’ve made in two days and both came out excellent! 🙂
I’ve never had a snickerdoodle biscuit but these were buttery, delectable gems that made my body sing.
I did use a sorghum, rice and tapioca flour blend and used hazelnut butter instead of almond.
Thank you so much for posting such quality recipes…:)
Awesome! I can imagine how good these must be with hazelnut butter! So glad you love them!
I made these and they were delicious! i made a few changes since i did not have all the ingredients. I took out the flaxmeal and almond milk. switched aw sugar for brown sugar and switched almond butter for peanut butter. I guess i can call them peanut butter cookies instead of snickerdoodles.
I made these last night, they were delicious as your recipes always are.
It’s been years since I’ve had snickerdoodles (in junior high, I had my fare share of Otis Spunkmeyer snickerdoodle cookies for lunch — yikes!). These cookies look goooorgeous! And, really, how can you go wrong with nut butter? 🙂 These are definitely going on my list of desserts to make ASAP!