Snickerdoodles are to Americans what Pavlova is to the Aussies. In other words, a staple part of our childhood diets. And now…..Vegan Keto Snickerdoodles have arrived! With a few minor tweaks these delightfully chewy, slightly crunchy, juicy, soft, sweet treasure troves of simplicity have been modified for the vegan keto diet. Yay!
How The Vegan Keto Snickerdoodles Came To Be
Snickerdoodles are cookies made with wheat flour, eggs, sugar, butter, cream of tartar, baking soda, and cinnamon. The main ingredient that makes snickerdoodles what they are in the cream of tartar.
Cream of tartar is the powdered form of tartaric acid and it is responsible for the unique tangy taste of snickerdoodles. Leave the cream of tartar out and all you ‘re left with is a plain old sugar biscuit with a different taste and a slightly different texture.
But how the hell do you get a vegan keto snickerdoodle from this lot? What must we do to make the snickerdoodle keto-friendly?
- lose the eggs
- lose the wheat flour
- lose the sugar
- lose the butter
This sounds hilarious when I lay out the facts like this! Okay, so what do we substitute? To replace the eggs we use flaxseed flour which acts as a binder in the absence of gluten. By mixing the flaxseed flour with a small amount of liquid (in this case almond milk) we get “eggs”.
Instead of wheat flour, we used almond flour. Once you get the basics of this recipe you can go wild and experiment with different gluten-free flour mixes.
Coconut oil replaces the butter and erythritol replaces sugar.
Will Vegan Keto Snickerdoodles break the bank?
How easy are they to make?
Child’s play. Unless the child is under three and gets hold of the matches to light the stove! Then we may pick up problems…
Vegan Keto Snickerdoodles Hero Ingredient
I think it’s only fair to name all the substituted ingredients! But we need a shout out to the Cream of Tartar because that is actually the true hero ingredient when it comes to making Vegan Keto Snickerdoodles. And it’s what separates Snickerdoodles from plain, old sugar biscuits
- Flaxseed flour – acts as a binder, replaces eggs
- Almond flour – gluten-free flour, keto-approved
- Almond milk – to mix with flaxseed powder. You can use any liquid really, even water if you don’t have almond milk in stock.
- Erythritol – to replace sugar. Around 300ml of sugar is called for in normal snickerdoodle recipes. 6 Tablespoons of erythritol will do the trick here. Keto-approved sweetener.
- Coconut oil – replaces butter, making our vegan keto snickerdoodles dairy-free
The cream of Tartar is the king of these cookies! It acts as a raising agent along with baking soda. The two acids react when they come into contact with each other. (Baking powder is made by adding a buffer to the mix to prevent the reaction from taking place while being stored.)
- Baking parchment – replace the tray and parchment with a silicone baking sheet, it’s way more convenient, non-stick, and reusable.
- Baking tray
- Mixing bowl
Here comes the Cookie Monster!!!!🤐🤐🤐😂🤣🤣😁
Thanks for spending time with us…
If you are also a cookie monster you better check out this blog post.
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I’m off to have a bulletproof coffee and a couple of vegan keto snickerdoodles now. Cheers for now. Happy Munching!Print
- 4 tbsp coconut oil
- 1 vanilla stick seeds
- 2 tbsp flaxseed flour
- 4 tbsp almond milk
- 1 ½ cup almond flour
- 6 tbsp erythritol
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ tsp salt
- 2 tbsp cinnamon
- Preheat oven to 350℉ 170℃.
- In a large bowl add flaxseed flour and almond milk, leave for 5 minutes.
- Sift together almond flour, baking soda, cream of tartar, salt, 3 tbsp erythritol, 1 tbsp cinnamon.
- Add coconut oil to flaxseed powder and almond milk. To the same bowl add all flour mix. Combine everything. Roll 2-3 inch balls.
- In a separate bowl add cinnamon and rest of erythritol. Cover balls with cinnamon mix and place on a tray lined with parchment.
- Flatten balls with your hands, or the back of a fork, and bake for 10 minutes or until brown.
- Category: Snacks