Vegan Snickerdoodles

Ingredients and Weight:

• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (2g) cream of tartar
• 1/2 teaspoon (2g) salt
• 1/2 teaspoon (2g) ground cinnamon
• 1/2 cup (113g) vegan butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) packed light brown sugar
• 1 teaspoon (5ml) vanilla extract
• 2 tablespoons (30ml) almond milk

Preparation Time:

10 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract and almond milk.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll the dough into 1-inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheet.
7. Bake for 10-12 minutes or until the edges are golden brown.

Nutritional Information:

Per serving (1 cookie):

• Calories: 150
• Fat: 7g
• Saturated fat: 4g
• Carbohydrates: 22g
• Sugar: 11g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Sweet and cinnamony
• Perfectly browned edges
• Vegan-friendly

User Comments:

• "These snickerdoodles are simply divine! They have the perfect balance of sweetness and spice."
• "I couldn't believe these were vegan! They taste just like the traditional ones I grew up with."
• "I love the chewy texture of these cookies. They're perfect for a cozy night in."
• "These snickerdoodles are a hit with my family and friends. They always disappear quickly!"
• "I highly recommend these cookies to anyone looking for a delicious and guilt-free dessert."

Special Precautions and Tips:

• Make sure to use vegan butter that is softened to room temperature. This will help the dough cream together properly.
• Do not overmix the dough, as this will make the cookies tough.
• If the dough is too dry, add a little more almond milk a teaspoon at a time.
• If the dough is too wet, add a little more flour a tablespoon at a time.
• Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.