Made with Pumpkin, Spice & Everything Nice

Janice Feuer-Haugen
September – October 2022 • Vol 3, No 123

Vegan, gluten- and dairy-free Snickerdoodles that look, taste and smell just like the Snickerdoodles we remember.

Until March of this year, it had been many years since my last Snickerdoodle cookie. Though, that first bite, even after so many years, quickly brought back memories of the taste, smell and texture of original Snickerdoodles. Yet, that cookie included olive oil and eggs, was both dairy and gluten-free, made with a small amount of puréed pumpkin and was round. Not a standard list of Snickerdoodle ingredients or look.

The friend I was with at the time and I both agreed that we wanted to find and/or create a vegan Snickerdoodle recipe. Our search began once we saw the list of ingredients for those cookies. Surprisingly that pumpkin purée was the first ingredient, and almond flour made them gluten-free. However, we wanted a cookie without eggs or olive oil. I searched online for vegan Snickerdoodles with pumpkin, and found a promising recipe on the following blog, Today’s recipe was inspired by and lightly adapted from that recipe.

Read full article »