These tender and fluffy cookies are filled with festive holiday flavor from a generous spoonful of cinnamon and the addition of plant-based Holiday Nog. They’re ideal for your holiday cookie tray, gift-giving, or just to have around for a satisfying, nourishing dessert!
My second snickerdoodle recipe this month. But no such thing as too many cookies, right?
Right. I’m glad we’re on the same wavelength.
What makes these cookies distinctive is that they don’t require a fancy blend of grain free flours and the addition of vegan Eggnog (aka Holiday Nog) for an extra dose of holiday spirit.
They’re lighter and airer than the grain-free version – more characteristic of a classic snickerdoodle – not that I’m a connoisseur or anything 😉
The only downfall is that they taste significantly better within the first 24 hours. So keep the dough the fridge, and bake as needed for the best texture.
Vegan Eggnog Snickerdoodles (Nut-free)
1 1/4 c einkorn or spelt flour (oat flour should work for a GF version)
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground cinnamon
3 1/2 tbsp Earth Balance (I used soy-free)
1/3 c coconut sugar
1/2 tsp vanilla extract
1/4 c non-dairy eggnog (I used Good Karma, which is flax-based)
1 tbsp ground flaxseed
For rolling: 1 tbsp coconut sugar, 1 tsp ground cinnamon
Sift the flour, baking powder, baking soda, and cinnamon together in a large bowl.
In a small saucepan, melt the Earth Balance over low heat and then stir in the sugar.
Combine the eggnog and flax in a small bowl and stir well. Allow to thicken a bit then add to the butter/sugar mixture.
Add the wet ingredients to the bowl with the flour and stir until a smooth dough forms.
Roll into balls, coat in cinnamon sugar, flatten slightly, then arrange on a parchment lined baking sheet.
Bake at 350 for 10 minutes or until puffed a golden on the edges.