Date Paste Vegan Snickerdoodles
Snickerdoodles made without eggs or dairy.
Servings 12
Ingredients
- 140 grams (1 cup or 1 cup plus a T) all-purpose flour (Gold Medal), weigh for best results**
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅜ teaspoon salt
- ½ cup (114 grams) vegan "butter" aka Country Crock Plant Butter straight from tub
- ½ cup (100 grams) granulated sugar, preferably organic raw cane
- 1 teaspoon vanilla
- 2 tablespoons (45 grams) date paste
- 1 tablespoon sugar mixed with ½ teaspoon cinnamon
Instructions
- Mix together flour, baking powder, baking soda and salt. Set aside.
- In a mixing bowl, beat the vegan butter, sugar, vanilla and date paste until creamy. You can do this with a mixer or by hand since the butter is already creamy and soft.
- Add the flour mixture to the sugar mixture and stir by hand to make soft dough.
- Using a medium size cookie scoop, scoop about 12 to rounds of dough onto a dinner plate and chill for about 30 minutes or until firm enough to roll.
- Roll the rounds in cinnamon sugar.
- Arrange rounds about 2 ½ inches apart on a parchment lined baking sheet.
- Bake at 350 for 12-14 minutes. Tops should appear set and slightly cracked. Let the cookies cool for about 5 minutes on the baking sheet, then carefully transfer to a wire rack and cool completely.
Notes
I use 140 grams of flour for this recipe which is a "generous" cup or a cup plus a tablespoon depending on how you measure. For best results, weigh the flour. If you don't have a scale and the dough seems too soft after you've used 1 cup, you can add an extra tablespoon.
