snickerdoodle surprise (dairy and gluten free)

First of all, lets give credit where it is due! We stumbled upon a great vegan snickerdoodle cookie recipe on lovingitvegan, and thank Maddie we did! We were on a roll with our gluten and dairy free recipes and wanted to add another one to our list. We adapted loving it vegans recipe just a tiny bit. Instead of using soy milk we used oat milk, and we also added an egg.

We are now obsessed with these cookies! We have made them twice since and they're so easy to make. Maddie and I actually decided to make two batches: one with almond extract and one with vanilla extract to see which we liked better. I made the one with vanilla extract and mixed all ingredients in the bowl at the same time as I directed below. Maddie made the ones with the almond extract and mixed the ingredients more strategically as typically suggested in most cookie recipes.

Once we mixed all the ingredients we felt that the dough was a bit wet so we decided it would be a good idea to refrigerate it after rolling it in the cinnamon sugar mixture si that they would hold their shape better in the oven.

We refrigerated both batches for 30 minutes and then baked the balls for 10 minutes. The cookies were amazing. Even Maddie's mom couldn't have enough! I took them to work the next day and several people asked for the recipe. As promised, here it is!

Oh and about our experiment....

We concluded that the vanilla ones had both a better consistency and flavor!

Enjoy the recipe below and remember to follow us on instagram! @maddieandmarlymake

INGREDIENTS

For dough:

1/2 cup vegan butter (easiest to measure if you purchase sticks)

2/3 cup sugar

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 King Arthur measure for measure gluten free flour

1 tsp cream of tartar

1 tsp baking soda

1 1/4 tsp cinnamon

1/4 tsp salt

1 tbsp oat milk

1 egg

For Rolling:

3 tbsp sugar

1 tsp cinnamon

INSTRUCTIONS

1.Preheat the oven to 375°F.

2. Mix all the dough ingredients together in a bowl. You can mix with your hands or an electric mixer until a crumbly dough is formed.

3. Create a cinnamon and sugar mixture in a small bowl to use for rolling.

4. Roll the cookie dough into 1 tbsp sized balls and roll the balls into the cinnamon and sugar mixture. Place the balls on a cookie sheet.

5. Refrigerate dough for about 30 minutes so that they hold their shape better while baking in the oven.

6. Bake for 9 minutes and check on them to see if they need more time. Add one minute at a time if necessary until baked to your preferred consistency.

maddie

marly