If there was EVER a weekend for cookies, this is most definitely it. How are you guys feeling? To say it’s a weird year is putting in mildly. I know it is early December, but with being in a new city, in an apartment without any of my usual Christmas decorations and no family- I admit that I am struggling to feel “Christmassy” this year. We decorated our little apartment and everything looks cute, but I do think we need some good old fashioned Christmas movies and cookie baking to set things straight around here!
I am going to publish my list of favorite Christmas Treats ASAP, but here is a new cookie that I finally found a wonderful vegan/gf version of and I am so excited to share it with you! I have made other varieties of the snickerdoodle in the past, but this is by far the most accurate recreation, and I would know since I have eaten dozens recently.
The addition of pumpkin fluffs them up a little, and then they still have that slightly crackly, cinnamon sugar dusting on the outside. They distinctively read snickerdoodle and I am pumped to add these to the baking repertoire!
Please tell me how you are overcoming the strangeness of this special season this year- I know everyone is in a different situation and I would love to hear how you are coping.
The Best Snickerdoodles (vegan and gluten-free)
Author: Heather Christo
- ½ cup vegan butter
- ¾ cup sugar
- 2 tablespoons canned unsweetened pumpkin puree
- 2 teaspoons vanilla or maple extract
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 ½ cups Bobs Red Mill 1:1 Gluten-free Baking Flour (in the light blue bag)
- ¼ cup sugar
- 1 tablespoon cinnamon
- Preheat the oven to 350 degrees. Prepare sheet pans with silpats or parchment paper.
- In a large bowl, cream together the vegan butter and the sugar. Add the pumpkin puree and the vanilla or maple extract and blend well until uniform. Sprinkle the batter with the salt and the baking soda and mix well. Sprinkle in the flour and mix well until you have a soft cookie dough.
- In a small bowl, combine the cinnamon and sugar. Scoop gold ball sized balls of cookie dough and gently roll them in cinnamon sugar. Arrange them on a prepared cookie sheet pan and leave plenty of room for them to spread as they bake.
- Bake them for 12-14 minutes until golden. Let them cool on the sheet pan and then transfer them to a countertop with a spatula. Serve immediately or store in the freezer in an airtight bag or tupperware.
Recipe by Heather Christo (