These vegan cardamom snickerdoodles have less fat by swapping the traditional butter for raw cashews and flavorless coconut oil! Crispy on the outside, soft and chewy on the inside. The perfect holiday treat!
In a food processor or blender, puree the cashews, coconut oil, milk, vanilla, ground flaxseed, and water/aquafaba until smooth and no large pieces of cashew remain (there might be little bits, and that’s ok).
In a large mixing bowl or stand mixer, sift together the flour, baking soda, cream of tartar, cinnamon, cardamom, and salt.
Add the liquid ingredients to the dry ingredients and mix to combine until thick dough forms. If the dough seems dry, and warm water one tablespoon at a time until it becomes soft enough to roll into a ball, but not sticky.
Scoop 2 two tablespoons of dough and roll into balls (a small cookie scoop works perfectly for this). Coat each ball in the sugar/spice mixture, and press each dough ball down lightly in the sugar before placing on a cookie sheet lined with parchment paper.
Bake for 10-11 minutes or until just slightly browned on the bottom edges. Remove to a cooling rack and let sit for at least 5 minutes before enjoying!
*aquafaba is the name for the brine in a can of beans, most commonly chickpeas, navy beans, or cannelini beans. It is a newly discovered egg replacer that works beautifully.Adapted from Sally's Baking Addiction