Vegan Cashew Butter Snickerdoodles
These vegan snickerdoodles are soft, thick, and chewy with crisp edges. Made without eggs, butter, milk, or gluten!
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Servings: 16
Ingredients
- 2 tbsp non-dairy milk of choice
- 2 tsp ground flax
- 52 grams (¼ cup) vegan butter melted and cooled
- 60 grams (¼ cup) runny cashew butter
- 80 grams (about 7 tbsp) granulated sugar
- 1 tsp vanilla or almond extract
- 150 grams (1¼ cups) oat flour
- 10 grams (2½ tsp) potato starch
- ½ tsp baking soda
- 1 tsp cream of tartar
Cinnamon Sugar
- 1 tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Mix milk and ground flax in a small bowl and set aside for a few minutes to gel.
- In a large mixing bowl, whisk melted vegan butter and cashew butter.Tip: If your cashew butter is hardened from being in the fridge, microwave for 10-15 seconds until runny.
- Add granulated sugar and whisk until well combined.
- Add flax mixture and vanilla extract and whisk to combine.
- Add oat flour, potato starch, baking soda, and cream of tartar. Mix until a thick, cohesive dough forms.
- Cover the dough and chill in the fridge for at least 30 minutes and up to 24 hours.
- Preheat oven to 350°F/180°C. Line a cookie sheet with parchment paper or a silicone baking mat*.
- Mix together cinnamon and sugar in a small bowl.
- Scoop about 1½ tbsp of dough and roll into balls, then roll in cinnamon sugar. Place on baking sheet with at least two inches of space between each dough ball.
- Bake for 9 minutes. Drop the cookie sheet a few inches from the top of the baking rack once to deflate the cookies, then remove from the oven.
- Let the cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.