Vegan Whole Wheat Snickerdoodles

Tartar comes from wine barrels. Wine is sometimes finished with animal products. Therefore tartar might not be vegan. This cookie recipe is truly vegan.

The Recipe

Combine these dry ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup unbleached flour
• 1-1/2 tsp baking soda
• 1/4 tsp salt

In a separate bowl, combine:

• 1/3 cup liquid coconut oil (warm above 76 degrees F to make liquid)
• 3/4 cup sugar (if you like it less sweet, like a graham cracker, use a half cup)
• 1 flaxseed egg (grind 1 tbs flaxseed; then mix with 2 tbs warm water and let stand for a few minutes until a gel forms)
• 1/2 tsp vanilla extract
• 1-1/2 tsp apple cider vinegar
• 1/4 cup apple sauce, or vegan milk

Mix dry and wet ingredients together. Let the dough stand or put in the refrigerator until the dough becomes stiff enough to form balls.

Preheat the oven to 375 degrees F.

In a shallow bowl or plate, combine:

• 1-1/2 tbs sugar
• 1 tbs cinnamon

Roll dough into balls about walnut-size. Cover with cinnamon sugar, press into pucks, and place on an ungreased cookie sheet or parchment paper. Bake for 8-10 minutes or until the edges are browned.

Notes and Tips

Instead of vanilla, try a flavor-infused liquor like triple sec, or try lemon rind.

Try maqui berry powder instead of cinnamon sugar. I had run out of cinnamon with this batch and put maqui powder on a few of them. (See the image on the upper right.)

The apple cider vinegar gives the cookies some softness, similar to the way tartar makes snickerdoodles soft.

One cup of whole wheat and a half-cup of unbleached flour also works well. The more whole wheat, the more time the dough might need to stand. The bran in the whole wheat takes some time to soak up moisture. Though it might not be necessary to wait for the dough to stiffen, especially if you use less apple sauce or milk.