These Cashew Butter Snickerdoodles are easy, vegan, and to DIE for! You’ll be making them for your family and friends over and over again.
Snickerdoodles are (and have always been) my favorite cookie. Ever.
Which is why I was really determined to make a healthier vegan version of this cinnamon-y treat. But, I was also scared that they wouldn’t live up to the hype. I am very happy to say that after several rounds of testing, these cookies might even surpass the hype.
My roommate (who is recently vegetarian, but not vegan) tried the final version of these cookies and told me they tasted like they had milk and eggs in them! I was a bit confused at first and asked her if that was a good thing, but she then clarified and said they tasted like non-vegan (non-healthy!) Snickerdoodles.
Then she proceeded to eat 5 cookies in one evening. I think that speaks for itself. 🙂
Not only are these cookies vegan, but they are also oil-free, refined-sugar free, and have a gluten-free option. How is this possible, you ask?! Plant Power, baby. By combining wholesome, unrefined ingredients like Cashew Butter, Coconut Sugar, and Cinnamon (duh) with just a wee bit of flour and leaveners, we get some deeee-licious pillowy, chewy, and tangy Snickerdoodle magic.
Oh yeah, you also have to use aforementioned ingredients in specific proportions. But don’t worry, I’ve already got that part figured out!
One final thought: as I type this blog post, I realize my love for Cinnamon goes as far back as my early childhood. Considering Snickerdoodles were always my favorite cookie, it’s no wonder why I dump teaspoon(s) of the spice in my breakfast every day. Is anyone else the same way?!
A Few Final Thoughts:
- These cookies will be very soft when they first come out of the oven, but that is totally okay! Just let them harden for 5 or so minutes on the tray, then place them on a baking rack to cool. Alternatively, you could just let them cool completely on the tray and reduce the amount of dishes you will have to do later.
- I know Cashew Butter can be a bit pricey…but I promise, it is so worth it. I tested this recipe with several different nut/seed butters, and it was by far the best. That being said, you can use another nut butter if you desire, just keep in mind it will affect the final taste of these cookies.
- I recommend storing these Snickerdoodles at room temperature for best cookie-enjoying results! They should last about a week when kept in a container with a slightly open or breathable lid.
Cashew Butter Snickerdoodles
These Cashew Butter Snickerdoodles are easy, vegan, and to DIE for! You'll be making them for your family and friends over and over again.
- 1 tbsp Ground Flax + 3 tbsp Water
- 2/3 cup Cashew Butter, see notes
- 3/4 cup + 1 tbsp Coconut Sugar, divided
- 2 tbsp Unsweetened Plant Milk
- 1 tsp Vanilla Extract
- 1 tbsp Apple Cider Vinegar
- 1 cup Spelt Flour, see notes
- 1 1/2 tsp Cinnamon, divided
- 1 tsp Baking Powder
- 1 tsp Cream of Tartar
- 1/2 tsp Salt
Preheat the oven to 350F. Prepare the Flax Egg by mixing 1 tbsp of ground flax with 3 tbsp of water in a small bowl. Set aside for 5-10 minutes to thicken.
In the meantime, mix the Spelt Flour, Salt, Baking Powder, and Cream of Tartar with 1 tsp Cinnamon together in a medium bowl.
Add the Cashew Butter, Flax Egg, Vanilla, ACV, Plant Milk, and 3/4 cup Coconut Sugar together in a large bowl. Use an handheld electric mixer to "cream" everything together over a medium-low speed for 1-2 minutes.
Add the dry ingredients to the wet and mix well until everything is well incorporated.
Use 2 tbsp of the dough to form your cookies, rolling each one out and flattening into a cookie shape. You may want to oil or grease your hands for this step, as the dough may be sticky.
Mix the remaining Coconut Sugar and Cinnamon in a small bowl, then press the top of each cookie into it before placing onto a lined or greased baking sheet.
Bake for 6-8 minutes. The cookies will be soft when they first come out of the oven, so check their bottoms for done-ness. Let cool on the baking tray for at least 5 minutes before transferring to a baking rack, or enjoying warm.
I highly recommend you use Cashew Butter for this recipe. I used this brand - you can use any one you like, but the only ingredient should be Cashews (and possibly salt). You can also make your own here. If you do decide to sub another nut or seed butter, keep in mind that this will affect the final flavor.
Coconut Sugar may be substituted for Brown Sugar, or any other granulated sugar of choice.
Ground Flax Seeds may be Substituted with Ground Chia Seeds.
I tested this recipe with an All-Purpose Gluten-Free flour, Whole Wheat Pastry Flour, and White Flour. It worked well with all of them! I would not recommend using a non-blended GF Flour (such as Oat) for this recipe.
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