It may still be 90 degrees here in LA, but ‘m celebrating all things fall with these vegan Apple Pie Snickerdoodles!
These cookies should come with a warning sign. I literally ate half the batch the first time I made them. In my defense, I was eight months pregnant at the time.
These apple pie snickerdoodles are soft, chewy, and full of fall flavors! I made a batch for the labor and delivery nurses when I had my daughter. I wanted to give them reasons not to hate me in case I was a total pain in the ass at the hospital. 🙂
These vegan apple pie snickerdoodles gave me life in the last few weeks of my pregnancy. I had so much fun baking (and eating) them! One of my favorite things to do is browse the internet for non-vegan recipes to recreate with plant-based ingredients.
I adapted the recipe for vegan apple pie snickerdoodles are adapted from an AMAZING clean eating recipe I found by Amy’s Healthy Baking. The first time I made the apple pie snickerdoodles, I simply switched out the eggs for aquafaba. They were incredibly delicious but tasted a bit too healthy, which is probably how I ended up eating half the batch!
The second time I tested the recipe, I used all-purpose flour instead of white whole wheat flour. They were better, but still not perfect. I reduced the amount of cinnamon for the third batch and used melted vegan butter instead of coconut oil. Lo and behold, I found vegan apple pie snickerdoodle heaven!
These cookies are:
Full of cinnamon spiced apples
Perfect for Fall
and Completely Irresistible!!
If you make these vegan apple pie snickerdoodles, be sure to rate them in the comments! I also love to see all of your creations! Don’t forget to tag #carrotsandflowers when you share photos on Instagram! 🙂
To save the recipe, pin the photo below! For more autumn inspired vegan dessert recipes, check out my apple galette with caramel sauce and pumpkin cream cheese french toast bake!