Here I am presenting to you my favourite easy vegan cardamom snickerdoodle cookies. These cookies literally melt in your mouth, they are that soft! These cardamom snickerdoodle cookies are vegan, soy-free, palm oil-free, and can be made gluten-free too!
I have been making these cookies and it has been an audience favorite (on my instagram) for some time now, so I highly recommend you all make it. It goes so well with a cup of tea or coffee. They are the perfect treat to share with friends and family!
For those of you wondering what substitutions to make, I have put together a list here because this recipe easily customizable. There is no excuse for not making it!
INGREDIENTS and SUBSTITUTIONS for these cookies
- Flour– I used regular all purpose flour here but you can also sub with a gluten-free flour mix.
- Cardamom– You may choose to use seeds of green cardamom pods or pre-ground cardamom.
- Sugar– The cookie is made with brown sugar. You can use any sugar you have available or even replace half of it with zero-cal sugar granules.
- Butter – I use vegan butter but I bet you can sub for a nut butter or any kind. I usually make cookies with tahini (for those with nut allergies) or peanut butter.
- Cinnamon– I used cinnamon powder to roll the cookie dough balls in. You can choose to use it or not.
Hoping you enjoy this recipe and please tag me on social media if you get to making it. I am always available on Instagram if you DM me. If you have any questions regarding this recipe, feel free to drop in a hi and ask away. Happy cookie-ing!!
MORE COOKIES FROM THE BLOG
Cardamom Snickerdoodle Cookies (V)
Ingredients
Wet mixture:
- 1/2 cup (107 g) vegan butter, slightly softened
- 1/2 cup 100 g granulated sugar
- 1/4 cup 100 g brown sugar
- 2 tsp vanilla extract
- 2 tbsp plant milk
Dry mixture:
- 4-5 cardamom pods or 1 tsp ground cardamom
- 1+1/2 cup (204 g) all purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Cinnamon sugar coating:
- 1/4 cup (50 g) granulated sugar
- 2 tsp cinnamon
Instructions
- Preheat the oven to 180C/375F.
- Whisk together the vegan butter, granulated sugar, and brown sugar in a large bowl until light and fluffy. Add plant-based milk and vanilla extract. Cream once again.
- Take the cardamom pods and separate the pods from the shell. Grind them using a mortar and pestle and add that to the mix.
- Combine the dry mixture (flour, cinnamon, baking soda, and salt) in another bowl and add that to the wet mix. Stir together with a wooden spoon until everything is combined.
- Chill for 2-3 hours and then scoop out and roll the dough into desired size.
- Make the cinnamon sugar coating by combining granulated sugar and cinnamon in a plate. Coat each ball in the cinnamon sugar.
- Transfer cookie dough balls to a lined baking tray. Bake for 11-12 minutes or just until the edges start to firm up. Allow cookies to cool for 5 minutes on the baking sheet before enjoying.
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