Homemade Snickerdoodle Cookies (Without Cream of Tartar)
Fluffy, soft baked vegan snickerdoodle cookies that are homemade, incredibly tasty, and require no cream of tartar. You will love these simple yet delicious cinnamon sugar cookies packed with flavor and nutrients!
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Homemade Snickerdoodle Cookies
Good morning everyone! I am back with another holiday cookie classic. This recipe turned out so well that I could hardly wait to share it with you all. It is a healthy, vegan take on one of my personal favorite cookies – the snickerdoodle.
I have always loved the fluffy texture and cinnamon sugar taste of a classic soft baked snickerdoodle. These vegan ones are just as flavorful, pillowy, and delicious as the ones I’ve tried from grocery stores. They honestly taste even better, because they are freshly baked.
Plus, you don’t even need cream of tartar, which is a pretty common ingredient in homemade snickerdoodle. I made my version without it because it’s not something I really ever use, so I would not typically buy it just for a single recipe. I am sure many of you wouldn’t either, so I wanted to make my snickerdoodle cookies without it.
These Homemade Snickerdoodle Cookies Are Vegan
I know there are some vegan snickerdoodle cookies available at certain grocery stores. I believe Trader Joe’s sells them (or at least they used to). However, nothing beats a homemade holiday cookie. They are so much fresher, which makes them even more delicious. Plus, freshly baked cookies make your whole kitchen smell amazing!
Also, my own recipe has much less added sugar than a traditional soft baked snickerdoodle, which makes it even healthier.
So, let’s take a look at the ingredients you’ll need to make these super fluffy, flavorful, homemade snickerdoodle cookies.
Healthy Homemade Snickerdoodle Cookies – Ingredients
- Almond Flour – I love baking with almond flour, as it has a unique flavor and texture. It makes a great base for this snickerdoodle cookie recipe.
- Oat Flour – The oat flour works more like traditional flour in the sense that it will absorb some of the liquid ingredients and help everything stick together. You will need this along with your almond flour in order to make your cookie dough.
If you don’t have oat flour, you can just throw some oats in a high speed blender and blend for a few seconds until a flour forms. It really is that easy. I always use my NutriBullet blender, but a food processor would work great as well.
- Truvia Cane Sugar Blend – This ingredient helps achieve that classic cinnamon sugar taste, without overpowering the cookies. It adds just the right amount of sweetness to make the snickerdoodle cookies a success.
- Cinnamon – Cinnamon is the key spice you need to make a snickerdoodle cookie. It packs in a ton of flavor and meshes perfectly with the sugar to create the classic cinnamon sugar taste that you want when biting into a snickerdoodle cookie.
- Leavening Agents – The snickerdoodle cookies I chose to create are the kind my parents used to buy at the grocery store many years ago – soft baked. These are typically fluffier than a traditional snickerdoodle, and I love the pillowy consistency they achieve.
In order to re-create that, I used both baking soda and baking powder to ensure they puffed up. These two leavening agents worked perfectly to create that fluffy consistency that we want.
- Unsweetened Applesauce – The applesauce is used in this recipe to add moistness and natural sweetness. It is the perfect addition to this cookie recipe.
- Pure Maple Syrup – This ingredient adds additional sweetness in the form of unrefined sugar. It also helps everything stick together nicely.
- Lemon Juice – This ingredient is the secret replacement for cream of tartar. Due to the acidity, you actually can substitute lemon juice in place of cream of tartar when baking. That is exactly what I did.
- Pure Vanilla Extract – The pure vanilla extract in this recipe amplifies all the amazing flavors that are already present.
- Nut Milk – I used unsweetened almond milk, but you can use whatever nut milk you have on hand.
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Homemade Soft Baked Snickerdoodle Cookies
Ingredients
- 1/2 cup + 3 tbsp oat flour
- 1/2 cup almond flour (I used Bob's)
- 2 tbsp Truvia cane sugar blend
- 3/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup unsweetened applesauce
- 1 tbsp pure maple syrup
- 1 tsp lemon juice (freshly squeezed)
- 1 tsp pure vanilla extract
- 1/2 tsp nut milk (I used unsweetened almond milk)
Instructions
- Preheat oven to 350° F.
- Add all dry ingredients to a large mixing bowl and combine thoroughly.
- Add all liquid ingredients and mix again.
- Form dough into eight equal size round balls and flatten each one with your hands to form a cookie shape. The dough will be much wetter than typical cookie dough, but that's ok. It will still stick together and bake just fine.
- Place your cookies on a parchment lined baking sheet.
- Bake for about 15 minutes, or until firm.
- Enjoy hot and fresh with a glass of almond milk!
Notes
I’m hoping to come out with at least one more holiday cookie recipe for you guys, so look out for that soon. I’m thinking maybe a lemon cookie, as lemon is one of my all-time favorite flavors, and I don’t have very many lemon treats on my blog yet. If you have any other holiday recipe requests, make sure to leave a comment below or email me your request.
Sending happiness & light your way!
-Alyssa 🙂
