Cookies

August 4, 2021

Vegan Golden Spiced Snickerdoodles

I had such great success with my vegan snickerdoodles around the holidays, I decided to keep playing around with the recipe. I had this idea for golden-spiced cookies for a while, but then was presented with the perfect opportunity to test it when a friend’s birthday came around. She loves golden milk lattes, and she ended up loving these cookies, too.

Snickerdoodles are some of my favorite cookies of all time, and since today is my birthday, I’m sharing a favorite recipe! These cookies are almost a cross between a spice cookie (like a gingersnap) and a snickerdoodle. They are inspired by golden milk lattes, with lots of warming spices. I started with my vegan snickerdoodle cookie dough base, with coconut oil and aquafaba. The turmeric gives them a deep golden color. Other traditional golden milk spices including ginger, cardamom, and black pepper round out the depth of flavor in these cookies.

Golden Spiced Snickerdoodles are a delicious cookie for any time of the year. I have a feeling I’ll be adding them to my holiday baking list at the end of the year, but in the meantime, they’ve made fun birthday celebration cookies!

Ingredients assembled for Golden Spiced Snickerdoodles
Assemble your ingredients.

Mixing up the cookie dough in a stand mixer
Mix up the cookie dough with a stand mixer or electric hand mixer (or by hand for a good arm workout!).

Rolling dough into balls and placing on a parchment-lined baking sheet
Roll dough into 1-inch balls, roll in the sugar+spice mixture, and then bake.

Golden Spiced Snickerdoodles stacked on an upside-down teal berry basket next to a carafe of milk
Remove cookies from the oven, and let cool on the tray for 2 minutes before transferring cookies to a wire rack to cool completely.


A big bite out of a Golden Spiced Snickerdoodle cookie in front of Golden Spiced Snickerdoodles stacked on an upside-down teal berry basket next to a carafe of milk
Enjoy!



Original publication date: May 17, 2021

Vegan Golden Spiced Snickerdoodles

Snickerdoodle cookies meet traditional golden milk spices including turmeric, ginger, cardamom, and black pepper in these cookies.

Author:

Kira Freed - The Joyful Plateful

Prep:

20

min

cook:

10

min

total:

30

min

Ingredients

1 cup coconut oil, room temperature (still semi-solid)

1 1/2 cups granulated sugar

1/3 cup aquafaba (see notes)

1 tsp. vanilla extract

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. sea salt

1 Tbsp. ground turmeric

1 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/4 tsp. ground black pepper

2 3/4 cup all-purpose flour


For rolling cookies:

3 Tbsp. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground cardamom

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add coconut oil and sugar, and beat until creamy.
  2. Add aquafaba and vanilla extract, and mix again until combined and fluffy.
  3. Add baking soda, cream of tartar, salt, turmeric, ginger, cinnamon, cardamom, and black pepper and mix again until combined.
  4. Gradually add flour to the mixer while running, and mix until dough is fully incorporated.
  5. Preheat oven to 400 degrees F.
  6. In a small bowl, combine the rolling mixture: 3 Tbsp. granulated sugar, 1 tsp. cinnamon, 1/2 tsp. each ginger and cardamom. Set aside.
  7. Using a tablespoon, scoop dough and roll into balls using your palms. Roll balls of dough in granulated sugar/spice mixture to coat, then place on a lined baking sheet (parchment paper or a silicone baking mat).
  8. Bake cookies at 400 degrees F for 9-11 minutes. Remove from the oven, and let cool on the tray for 2 minutes before transferring cookies to a wire rack to cool completely.

Notes:

  • Aquafaba is the liquid in canned chickpeas. It is viscous, and often used as an egg replacer in vegan baking. Drain a can of chickpeas, reserving the liquid in a food storage container. Keep aquafaba refrigerated for up to one week. Use the chickpeas to make one of my other recipes, like Pizza Salad with Pepperoni Chickpeas or Crispy Chickpeas and Greens over Pasta!
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