Vegan Snickerdoodles by Namely Marly
  1. Place the vegan butter, peanut butter and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
  2. In a separate bowl, add the flours, cream of tartar, baking soda and salt. Stir until combined.
  3. Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
  4. Heat your oven to 350F. Get out a cookie sheet.
  5. Shape the dough into balls slightly smaller than a golf ball. 
Pour the sugar and cinnamon together in a bowl.
  6. Roll cookie dough balls in cinnamon sugar until well-coated.
 Place on cookie sheet approximately 2 inches apart.
  7. Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to an wire rack to cool completely.
Recipe Notes

It’s tempting to leave these cookies in the oven a little longer, but they firm up as they cool.

If you want equally-sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball. For me, the entire ball of dough weighed 32.25 ounces, so divided by 36, my individual cookie dough balls weighted .90 each.

On sugar: I used turbinado (raw sugar), but coconut sugar would work well in this recipe too. If you don’t have either, granulated sugar works fine.

If you’re in a hurry, cut the dough in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls.