Vegan Easter Bunny Snickerdoodles with Milk Chocolate
Super fun vegan easter bunny snickerdoodles with milk chocolate faces that is sure to make you smile. These cookies have soft buttery centers and are enveloped in crackly cinnamon sugar.
Servings: 18 cookies
Calories: 147kcal
Ingredients
- 345 g (2¾ cup) all purpose flour ,sifted
- 2 tsp cream of tartar*
- 1 tsp baking soda
- ¼ tsp salt
- 225 g (1 cup) unsalted vegan butter
- 112 g (½ cup) brown sugar
- 38 g (¼ cup) white sugar
- 56 g (¼ cup) mashed ripe banana* ,1 small
- 2 tsp vanilla extract
- 3-4 oz milk chocolate*
Cinnamon Sugar
- 45 g (3 tbsps) sugar of choice ,i used a mix of brown and white sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper or silpat. Set aside.
- In the bowl of your mixer fixed with the paddle attachment, cream butter and sugars until light and fluffy, about 1-3 minutes. Beat in the mashed banana and vanilla. This can also be done by hand.
- Sift in the flour, cream of tartar, baking soda and salt. Mix with the wet ingredients until a slightly firm dough has formed and it can be rolled and shaped in your hands. If the dough is too soft, refrigerate for a few minutes to firm up.
- Prepare your cinnamon sugar by combining the ingredients in a small bowl. Roll half of the dough into 1 tablespoon sized balls. With the other half, measure out ½ a tablespoon and roll into balls. The small balls will be the bunny ears. Roll each ball in cinnamon sugar.
- Form the bunnies on the baking sheets by attaching two of the small balls to one of the 1 tablespoon sized balls. Flatten with your palm to ½" thick and shape the small rounds into ears. Bake for 10-12 minutes, switching the pans halfway through. Let cool.
- Using the double broiler method or microwaving on high in 30 second intervals, melt the milk chocolate making sure to stir once in a while (if using a microwave, stir in between intervals). Pour melted chocolate into a prepared piping bag or a ziploc bag with a small snip at a corner. Pipe faces onto the snickerdoodles then place in the fridge to set for 15 minutes. Eat and enjoy!
Notes
*If not using cream of tartar, substitute the cream of tartar AND baking soda with 2 teaspoons of baking powder.
*The banana can be substituted with another fruit puree such as pumpkin, sweet potato or applesauce. It can also be substituted with the same amount of plant milk.
*If you plan to do more detailed bunnies, I recommend using 4oz. For vegans, use a vegan milk chocolate or a vegan dark chocolate.
Recipe inspired by Half Baked Harvest