Greetings from one of my favorite places on Earth, northern Wisconsin! Um I know, really..Wisconsin?! But seriously, great eats, cocktails and an old time ice cream joint is a 2 minute walk away. Oh and p.s. the view doesn’t hurt either. I’ll share a few pictures later in the post, but really, vacation and I get along just fine! Let’s get on with the vegan snickerdoodles!
I made these to bring with me on vacation, and to leave behind for my boy and his friends while I was away. Both parties loved and both parties ate them right up. Although the flavor isn’t what you would expect, since the cookies wear the outfit of a chocolate chip cookie but are carrying a spicy purse like a vegan snickerdoodles, the flavor is a double punch of sweet and spicy-ish. These cookies spread out during baking, but do crisp up as well so the blob-like appearance when you peek in the oven to check on them is made up for by the lovely crunch left behind after baking. If you want less of a spice to them, go ahead and reduce the spice by about 1/2 teaspoon.
Savory eats later this week, hope your week is going fast, friends!
Chocolate Chip Snickerdoodles
Ingredients
- Makes about 24 cookies
- 3/4 cup whole wheat flour
- 3/4 cup sugar (granulated or brown)
- 1 teaspoon baking powder
- 1 teaspoon baking spice or 1/2 teaspoon cinnamon + 1/4 teaspoon all spice + 1/4 teaspoon nutmeg
- 1 /2 teaspoon salt
- 1/4 cup date puree or Sunsweet Lighter Bake (dates softened and blended)
- 1 teaspoon vanilla
- 1 cup chocolate chips (dairy free)
Instructions
- Preheat oven to 350 F. Grease 2 baking sheets or cover with parchment paper or Silpat baking sheets.
- In medium bowl, combine flour, sugar, baking powder, salt, and spices. Set aside.
- In bowl of a stand mixer or hand mixer, combine date puree and vanilla on medium speed until blended. Gradually add dry ingredients until combined. Add chocolate chips and stir until blended throughout.
- Drop dough onto greased baking sheets by the teaspoon, spacing cookies at least 1 inch apart.
- Bake for 12-15 minutes, or until lightly browned. Let cool for 30 minutes before storing. Last about 1 week in a sealed bag or container.
Vacation picture time. Here are a few shots from my new favorite restaurant (vegan friendly and best cocktails on the planet to boot) and the view from my home the past few days. Bon appetit!
Kelly @ Vegan Iowan says
This is a brilliant idea! A match made in heaven. Enjoy your vacay!
The Frosted Vegan says
Thank you! It’s always hard to come back!
Oh My Veggies (@ohmyveggies) says
Yay, Wisconsin! I miss living there sometimes. (Not in the winter, though.) Normally snickerdoodles are not my first choice for cookies because they lack the chocolate factor but you just fixed that! 🙂
The Frosted Vegan says
I didn’t know you used to live here! I love it, with the exception of winters of course!
Ari says
Reasons why I love you:
1. “Carrying a spice purse”
2. DATES INSTEAD OF BUTTER???? You just blew my mind. I CANNOT wait to try that. And give all the credit to you and your brilliance.
3. Just because you’re awesome. 🙂
The Frosted Vegan says
Haha, thank you! I’m glad someone else enjoys the weird things that pop into my head : ) p.s. Dates instead of butter is OMG the best thing ever!! I mean it isn’t butter, but it’s better! p.p.s. you are awesome too!!
Rachel @ Bakerita says
These look so so delicious, and I love the use of dates! I definitely need to try these, I’m so curious how the dates work in baking!
The Frosted Vegan says
They are my new favorite way to replace butter!
Molly @ Toffee Bits and Chocolate Chips in Paris! says
yummmm!!! Wisconsin looks beautiful too!! And I bet it’s not too hot!
The Frosted Vegan says
Not too bad at all! : )
Kathleen says
Hi,
Just found your web site….thanks for posting. I really want to make your snicker doodle cookies. I am not eating any white or brown sugar. Can I use only date paste? I just made some and am looking for a recipe to use it. It’s difficult as I don’t eat any refined sugar and trying to away away from wheat.
Thanks,
Kathleen
The Frosted Vegan says
Hi Kathleen! I haven’t made these without refined sugar, but you may be able to sub in maple syrup instead of the sugar. I would say start by adding half of the amount of sugar that it calls for (so if it calls for 1 cup sugar, add 1/2 cup maple syrup) and increase the flour by a 1/3 cup or so. I might try making these without the refined sugar, so I’ll let you know if it works out!
Audra says
I know dates can be used as a sugar replacement too. So are these cookies super sweet since they have sugar and the date paste?