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Vegan Snickerdoodle Cookies

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Ingredients for 1 servings:

  • 100 g margarine
  • 60 g sugar
  • 2 packets of vanilla sugar
  • 200 g flour
  • 10 g cornstarch
  • ½ pack of baking powder
  • ½ tsp baking soda
  • 2 tbsp soy milk (soy drink)
  • 3 tbsp sugar
  • 1 tsp cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

American cookies without egg and milk, makes about 20 cookies

Cream the margarine with the vanilla sugar and sugar. In another bowl, combine the other dry dough ingredients and knead them with the soy milk and the margarine-sugar mixture until a smooth dough forms. If the dough is crumbly, add a little more soy milk. Mix the cinnamon and sugar in a shallow bowl. Separate pieces of dough and form them into balls. Roll the balls in the sugar-cinnamon mixture and flatten them on a baking sheet lined with baking paper, either with a fork or simply by hand. Bake in a preheated oven at 180°C for approx. 8-10 minutes, then let cool. If you make 20 cookies, one cookie has approximately 100 kcal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan Snickerdoodle Cookies