Recent Recipes

Easy Vegan Lemon Cake

Jalapeño Popper Wonton Cups

Whipped Ricotta Crostini

Tomato and Cantaloupe Salad

Corn Salad with Chile and Lime

Vegan Snickerdoodles

1 1/2 cups all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/2 cup organic sugar, plus more for coating

6 tbsp melted vegan butter

1 1/2 tbsp unsweetened nondairy milk

1 tsp pure vanilla extract

For coating: 1 tsp ground cinnamon

For coating: 1/3-1/2 cup granulated sugar

  1. Preheat oven to 325 degrees F.
  2. Combine flour, baking soda, salt, and baking powder in a mixing bowl and whisk. Set aside.
  3. In a separate bowl, combine the sugar, butter, nondairy milk, and vanilla extract. Add the dry to the wet 1 cup at a time. Mix just until a dough forms. If you need to add more milk to get the dough to come together do so 1 tsp at a time.
  4. Combine cinnamon and sugar for coating in a small bowl or dish.
  5. Use your hands to pinch off a piece of dough and roll it into a ball. Roll each dough ball in the cinnamon sugar mixture and place on a parchment lined baking sheet. Make sure there’s at least 2 inches of space between the balls as they will spread.
  6. Bake for 11-13 minutes. They won’t get too brown and they’ll be very soft, but they’ll firm up as they cool. Cool for 10 minutes in the tray before transferring to a wire rack. Store in an airtight container for up to 5 days.

V veg DF

Yield: 16 servings