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  • Prep-time: / Ready In:
  • Makes 72 1-inch cookies

Forks Over Knives’ crunchier, bite-size interpretation of vegan of snickerdoodles, these cinnamon-dusted cookies are deliciously enticing. The high yield makes this recipe great for holiday cookie exchanges. Note: These Snicker Snaps are very crunchy, so be careful not to over-bake them, and be sure to store them in an airtight container as soon as they’ve cooled. They will stay crisp for five to seven days.

Snicker Snaps Vegan Snickerdoodles

Ingredients

COOKIES
  • 1 cup sorghum flour
  • 1 cup brown rice flour or oat flour
  • ½ cup pure cane sugar
  • 1 tablespoon arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon sea salt
  • 1 cup unsweetened, unflavored plant-based milk
  • 1½ tablespoons almond butter
  • 1 tablespoon apple cider vinegar
  • ½ cup applesauce
  • 1 teaspoon pure vanilla extract
DUSTING
  • 1 tablespoon pure cane sugar
  • ½ teaspoon cinnamon

Instructions

  1. Preheat the oven to 330°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine the flours, sugar, arrowroot, baking powder, cinnamon, nutmeg, and salt. Mix well.
  3. In a blender, combine the plant-based milk, almond butter, apple cider vinegar, applesauce, and vanilla. Blend well.
  4. Add the wet mixture to the bowl with the dry mixture. Combine to form a batter. Drop ½ tablespoon of the batter on the prepared baking sheet; repeat, leaving about an inch of space between each ball. Flatten the dough out into ⅛-inch-high disks. Adjust placement of disks as needed to ensure there is ½ inch of space between them.
  5. In a small bowl, whisk together 1 tablespoon sugar and ½ teaspoon cinnamon. Sprinkle the dough with the mixture. Bake 50 to 60 minutes, until there is light browning on the tops and edges of the cookies. They will still be a bit soft; they will become crisp once they cool.
  6. Let cookies stand for 10 minutes on the baking sheet. Place them on a cooling rack to crisp further.

Comments (13)

(1.67 from 6 votes)
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Gayle8 months ago
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The batter was way too thin. Added another cup of flour. It was still very thin. Baked them anyway. 50 min. too long to bake,
maybe 30 min. Not a lot of flavour and didn’t like using cane sugar. Will not make again. very dissapointed. I purchases all the ingrediants, it was a waste of money.
.

Susan8 months ago
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Terrible recipe very runny and I even added extra sorghum flour to thicken it up.

Laura9 months ago
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Are you sure you want to cook these for 50-60 minutes??? I tried this recipie and the dough was really runny. I had to add a lot more flour. I would I didn’t have sorghum flour so used almond flour. Didn’t want to use sugar so used monk fruit, but they weren’t very good and had I left them in the oven for 50 minutes they would have been burned. Does the sorghum behave a lot differently than other flours?

Cloudy9 months ago
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I haven’t tried the recipe, and I really wanted to. But can I substitute something else for sorghum flour? I tried the 3 “crunchiest” stores in town, and came up blank. I don’t need them to be gluten-free.

Sp Fernandez10 months ago
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Have u made these with all sorghum flour mix and xanthum gum??

Victoria10 months ago
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I generally love FOK recipes, but this one didn’t work out. As far as I can tell, I followed the directions perfectly, but the recommended cooking time seems off. My cookies at 1/8” thick were rock hard long before the suggested baking time. I’d suggest that people pull them at 30 minutes instead, but I know it depends on the oven.

Valmoga10 months ago
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Pure CANE SUGAR! I’m really surprised by this ingredient and for FOK promoting it.

Bebsay Escalante1 year ago
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Why you use SUGAR?? it is no healthy for anybody !!! I do not really like all the recipes because the problem is not the oil ( healthy oils- coconut, avocado and olive oil) the problem is the sugar and the carbohydrates and you use these ingredients.

Michelle Bennet10 months ago
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Is the baking time correct on this?
In an hour it’s a very long time to bake a cookie!

Tonya1 year ago
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This is a website advocating a certain way of eating that includes starches and natural sugars. If you don’t like that, no one is forcing you to be here on this site. There are plenty of keto and low carb sites that offer recipes without starches or sugar, if that’s what you’re into. Just don’t judge others for choosing a different path.

Sheila E Hernandez1 year ago
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Is there maybe an error in the baking time? 50 to 60 minutes is a LONG time for cookies!!!

Michelle1 year ago
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This recipe didn’t work out at all. The batter was too thick, and making the cookies 1/8″ was way too thin. They were dark brown and hard as a rock after 40 minutes in the oven.

Val A10 months ago
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Thank you. This recipe does seem a bit off.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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