Desserts

December 2, 2019

Vegan Maple Snickerdoodles

Vegan Maple Snickerdoodles are a twist on the classic snickerdoodle cookie with the addition of maple syrup! Chewy yet crisp, these cookies are a delicious holiday treat.

Mmm snickerdoodles. Snickerdoodles are a classic winter cookie. Usually snickerdoodles have tons of eggs and butter and are covered with cinnamon and sugar, but not this recipe, friends! These Vegan Maple Snickerdoodles are incredibly healthy!

If you can't tell by the large number of dessert recipes I have on this blog, I love to bake! There's something so life-giving about spending time in the kitchen making delicious treats. Plus, I have a huge sweet tooth!

One of my favorite things about baking though, is that I can invite friends to bake with me! I had so much fun with my friend Sam making these cookies. She's a maple syrup expert and helped me pick out the perfect bottle of maple syrup for this recipe. She did most of the mixing (the hardest part!). And she was her beautiful self.

It's that time of year where spending time with people is that much more meaningful -- so I encourage you to bake these with a friend and enjoy!

Now that I'm done being sentimental (not apologizing for that), let's talk about these cookies.

Vegan Maple Snickerdoodles are a healthy twist on the classic Christmas cookie. Instead of 'real' butter we're using cashew butter and instead of 'real' eggs we're using flax eggs. So much healthier and tastier too!

But these aren't just any vegan snickerdoodles. These are maple snickerdoodles.

This is a new adventure for me: I don't normally use maple syrup in my recipes. I usually like to use fruit to sweeten my recipes, but I really wanted the maple flavor for these cookies.

Vegan Maple Snickerdoodles

Is maple syrup healthy?

Yes and no.

Maple syrup is sugar. Which means inherently it is not the healthiest thing you can eat. I use fruit to sweeten most of my recipes because it has both sweetness and fiber. Maple syrup is sweet but it doesn't have any fiber. If it had fiber it would help slow the blood sugar spike you get from eating sugar and help regulate your digestion and metabolism of food.

But maple syrup is definitely a healthier sweetener than other forms of sugar. Pure white or brown sugar is very very refined and processed, making it even worse for your body. You can make sure you buy a minimally processed maple syrup to avoid the negative effects of highly processed foods.

The bottom line: maple syrup isn't the healthiest food to eat, but you can enjoy it in moderation if you choose.

Ingredients

These snickerdoodles mimic a traditional snickerdoodle recipe pretty closely, but healthier! First, the cookie dough:

Cookie Dough
  • Cashew Butter: replacing regular butter, cashew butter makes these cookies nice and chewy.
  • Date Sugar: a granulated sugar for sweetness.
  • Maple Syrup: the star of these snickerdoodles, bringing that unique maple flavor.
  • Vanilla Extract & Maple Extract: for that extra depth of maple & vanilla flavor.
  • Flax Egg: a flax egg replaces the binding that real egg would do.
  • Baking Soda: to help the cookies rise a bit.
  • Lemon Juice: to mix with the baking soda -- science!
  • Cinnamon: they wouldn't be true snickerdoodles without cinnamon!
  • Salt: a pinch of salt balances out the sweetness.
  • Oat Flour: a healthy, gluten-free flour.
Cinnamon Sugar Coating

Once you make the cookies, you'll cover them in cinnamon sugar for extra goodness. To make the coating, simply mix some cinnamon and date sugar.

Vegan Maple Snickerdoodles

How to make Vegan Maple Snickerdoodles

Step 1. Start by making the flax egg. Then, mix the wet ingredients: cashew butter, date sugar, maple syrup, vanilla extract, maple extract, and flax egg.

Step 2. Add in the dry ingredients: baking soda, lemon juice, cinnamon, salt, and oat flour. Stir until completely combined.

Step 3. Shape the cookies into tablespoon-sized balls. Then roll them in the cinnamon sugar mixture. Flatten the cookies onto a parchment-lined pan.

Step 4. Bake for 13 minutes -- this gives the perfect balance of chewy and crunchy. Let them cool for a few minutes then enjoy!

Recipe Prayer

Jesus, thank you for new ingredients and flavor experiments. Relieve any worries or anxieties we have about food and let us enjoy the food we make. Amen.

Tried this recipe?

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Vegan Maple Snickerdoodles

Vegan Maple Snickerdoodles are a twist on the classic snickerdoodle cookie with the addition of maple syrup! Chewy yet crisp, these cookies are a delicious holiday treat.

Author:

Elizabeth

Serves:

32

Prep:

15

min

cook:

13

min

total:

30

min

Ingredients

Cookie Dough

  • 1/2 Cup Cashew Butter
  • 2/3 Cup Date Sugar
  • 1/4 Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Maple Extract
  • 1 Flax Egg
  • 1 1/2 Teaspoons Baking Soda
  • 2 Teaspoons Lemon Juice
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Salt
  • 1 2/3 Cups Oat Flour

Cinnamon Sugar Coating

  • 1 Tablespoon Date Sugar
  • 1 1/2 Teaspoons Cinnamon

Instructions

  1. Preheat the oven to 350. Line a baking sheet with parchment paper.
  2. Make a flax egg. Combine one tablespoon of flax egg with two tablespoons of water. Let the mixture sit in the fridge for 5 minutes.
  3. In a large bowl, mix the cashew butter, date sugar, maple syrup, vanilla extract, maple extract, and flax egg.
  4. Add the baking soda, lemon juice, cinnamon, salt, and oat flour. Stir until completely combined.
  5. Mix the extra date sugar and cinnamon.
  6. Scoop the mixture into tablespoon-sized balls. Roll each ball into the cinnamon-sugar mixture, then flatten.
  7. Bake for 13 minutes. Let cool for a few minutes. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography