Allergy Mums / Support for families with allergies

publication date: Oct 9, 2014

Vegan Snickerdoodles

Vegan Snickerdoodles

Quite bizarrely Molly's guided reading homework was to make a Snickerdoodle! we went to do some research and play around with recipes. Good result all round; these are crisp, buttery (without butter of course) and delicious.

Most recipes call for a mix of sugars for the coating; we liked it best when we stuck with a light brown Demarara sugar mixed with Cinnamon.

Free From: Dairy, Egg, Soya

Contains: Gluten


1 cup Pure Sunflower margarine

2 1/4 cups self raising flour

1 1/4 cup caster sugar

1 1/2 tbs Rice Dream or other non dairy milk

1/4 cup corn flour

2 tsp vanilla extract

1 tsp cream of tartar

1/2 tsp baking soda

Cinnamon Sugar 

1 tablespoon cinnamon

1/2 cup demarara sugar



Preheat oven to 350°F, 170°C

Line your baking tray with parchment paper.

Cream together the margarine and caster sugar with an electric mixer - a good three minutes so it's fluffy and light. And the non dairy milk and the vanilla and mix again for a minute. Sift in the rest of the ingredients, so that's the flours, cream of tartar, and baking soda.

Using a small spoon (about a tablespoons worth) scoop up some dough, roll it quickly in your palms to make a ball and drop it in the cinnamon sugar.  Gently roll it so that it's covered in sugar and place on the baking tray. Repeat - my tray took 6 cookies at a time. These spread, so do leave plenty of room.

Bake for 9-10 minutes; they puff up and then collapse down again when cooled. Leave them to cool on the tray for 5 minutes and then transfer to a wire rack to cool.

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