Everywhere I go, I listen to people who are challenged by food allergies, and I learn about all kinds of and different food movements. But I’m not here to judge: I’m here to make sure there are recipes for everyone.
When it comes to holiday cookies, sometimes the simplest recipe is best. Snickerdoodles — a very common cookie in the U.S. — are basically like a sugar cookie rolled in cinnamon sugar. They have a soft, pillowy texture with a little crunch around the edges. My vegan version is a sweet dessert that’s egg- and dairy-free, with an addictive, chewy texture that could make you forget all about butter. And the recipe is so easy that all that’s left to do is enjoy.
3/4 cup (115 g) unbleached all-purpose flour
1 tbsp ground cinnamon
1/2 tsp baking soda
1 pinch salt
1/3 cup (70 g) brown sugar
1/3 cup (75 ml) date purée
1/4 cup (60 ml) vegetable oil
2 tbsp (30 ml) non-dairy beverage, apple juice or water
2 tbsp sugar
1-1/2 tsp ground cinnamon
With the rack in the middle position, preheat the oven to 350 F (180 C). Line a baking sheet with a silicone mat or parchment paper.
In a bowl, combine the flour, cinnamon, baking soda and salt.
In another bowl, whisk together the brown sugar, date purée, oil and non-dairy beverage. Add the dry ingredients and mix until smooth. Cover and refrigerate for 1 hour. The dough will be firmer but still soft to the touch.
In a bowl, combine the sugar and cinnamon.
Get more food in your inbox
Get your fill of delicious recipes and more with the Star Recipes email newsletter.
With a 1-tbsp (15-ml) ice cream scoop, shape the dough into balls. Smooth out the balls of dough by rolling them with lightly-oiled hands. Coat one ball at a time in the sugar mixture. Arrange on the baking sheet, evenly spacing them out.
Bake for 8 minutes or until the cookies are starting to harden around the edges but are still soft at the centre. Let cool on the baking sheet. The snickerdoodles will keep for one week in an airtight container at room temperature.
Makes 18 snickerdoodles.