Vegan Caramel Stuffed Snickerdoodles
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This Vegan Caramel Stuffed Snickerdoodles recipe is sure to get everyone’s attention when seeking soft and thick snickerdoodles stuffed with creamy caramels. It’s the best surprise ever!
A seriously favorite cookie everyone revels in, like these 20 Best Vegan Chocolate Chip Cookies! More holiday recipes you’ll love are these Vegan Pecan Turtles and these Vegan Caramel Apple Cake ‘Fit For the Gods’!
Why You’ll Love These Vegan Caramel Stuffed Snickerdoodles
- These stuffed caramel treats are vegan so you don’t have to miss out on all the fun when it comes to an awesome vegan snickerdoodle cookies recipe!
- How could anyone resist these gooey, chewy bites of caramel and cinnamon-sugar cookie love in these healthy-ish snickerdoodles? With that gooey caramel inside, it’s such a sweet surprise inside!
- Vegan caramels in general are so irresistible and decadent. That’s why they’re so fun stuffed inside cookies.
- These cookies are the perfect Thanksgiving and Christmas Snickerdoodle recipe for all of your holiday fun and gifting during the fall and winter seasons!
- Easier to make than expected, no chilling the dough and soon to be your favorite snickerdoodles recipe stuffed with caramel!
Gather Your Ingredients for Caramel Stuffed Snickerdoodles Recipe
Vegan Snickerdoodle Cookies Recipe
- 1 cup vegan butter room temperature (we used earth balance)
- 1 cup granulated sugar
- 1/4 cup unsweetened applesauce or flax egg 1 tablespoon ground flaxseed + 2 1/2 tablespoons water
- 1 tablespoon pure vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 24 caramels we used Cocomels Caramels or Avenue Sweets would be good unless you make your own.
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
How to Make Vegan Caramel Stuffed Snickerdoodles
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- If using flax egg, combine ground flaxseed and water in a small bowl and set aside to thicken for 5-10 minutes.
Cinnamon Sugar Coating
- In a small bowl, whisk together the sugar and cinnamon and stir. Set aside.
Vegan Snickerdoodle Cookies
- In a large bowl, using a mixer, cream together the vegan butter and sugar for about 1-2 minutes. Mix in the flax egg/applesauce and vanilla to combine.
- Add the flour, cream of tartar, baking soda, cinnamon and salt and continue mixing with mixer until just combined. Do not over mix.
- The dough will be quite thick and not too wet or dry and roll the dough in balls or use a medium cookie scoop, about 2 tablespoons.
- Flatten each ball of dough with the palm of your hand. Place a caramel in the middle of your cookie dough ball and fold dough around it to make the perfect circle dough ball. If you caramels are large, cut them in half for use. Make sure there are no gaps in the cookie dough when you place each ball into cinnamon sugar.
- Roll the balls in the cinnamon sugar topping.
- Place on baking sheets and bake for 11 minutes. The cookies will be very soft. Let them cool for about 10 minutes, then transfer to a cooling rack.
- Transfer to sealed container. Will keep up to one week, do not refrigerate.
Baking Tips
- If the dough is crumbly, add a tablespoon or two of non-dairy milk. If too wet for some reason, add a tablespoon of flour. This is a good way to troubleshoot any cookie recipe.
- If caramels are warm or super soft, put them in the fridge or freezer for 10-15 minutes or so to firm them up a bit and don’t melt inside the cookies, yet retain their soft and chewy texture.
- Want just plain vegan egg free snickerdoodles? If you don’t want to add the caramels, just omit them for straight up snickerdoodles. 🙂
- For non-vegan version, replace vegan butter with butter, applesauce/flaxseed for 1 egg and vegan caramels for Kraft caramels or something similar.
How Do I Stuff Vegan Caramel Stuffed Snickerdoodles?
- To get the caramel inside the cookies, stuff them inside your cookie dough balls before baking. We used a medium scoop to scoop the dough, which is 1 & 1/2 tablespoons, heaping a bit to make 2 tablespoons worth.
- Simply stick a caramel in the middle of your cookie dough ball and fold dough around it to make the perfect circle dough ball. If you caramels are large, cut them in half for use.
- Then roll into cinnamon sugar and bake! The cookie will bake around the caramel, while the caramel is inside. YUM! You won’t be able to resist this vegan snickerdoodle cookies recipe!
What Caramels Are Vegan?
- For this Caramel Stuffed Snickerdoodles recipe, you can find lots of vegan caramel choices on Etsy or Amazon and you can also make them ahead of time using a homemade caramel recipe.
- Other caramel recipes you might like include these Cashew Cream Caramels, these Dairy free Coconut Caramels or How to Make Microwave Vegan Caramel.
BTW…Did you see our last cookie recipe? These Best Vegan Double Chocolate Cookies are super yummy and also perfect for the holiday seasons with our Christmas Snickerdoodles!
In conclusion, the vegan caramel stuffed snickerdoodles are a delicious and easy-to-make treat that vegans and non-vegans alike can enjoy. The combination of the cinnamon-sugar coating and sweet caramel filling make for a decadent and satisfying dessert. Not only are these vegan snickerdoodles easy to make, but they also take under an hour to prepare.
By following our simple vegan snickerdoodle recipe, you can put together this crowd-pleasing dessert and have it ready in no time. So what are you waiting for? Whip up a batch and have a delicious vegan treat that everyone can enjoy! Let the baking begin!
More Holiday Recipes!
- 7 Amazing Vegan Thanksgiving Main Dish Recipes
- 30 Vegan Cinnamon Desserts Guaranteed to be a Hit!
- 10 of the Best Vegan Thanksgiving Appetizers
- 10 Scary Good Vegan Halloween Treats
- ‘Fit For the Gods’ Caramel Apple Cake | Easy Vegan Recipe
- No-Bake Chocolate Chip Cookie Dough Bars
- Easy Vegan Snickerdoodle Cookie Bars
- 60 Vegan Christmas Recipes for a Festive Holiday Dinner
- Vegan Halloween Lofthouse Cookies
Caramel Stuffed Snickerdoodles Recipe
These vegan snickerdoodles are sure to get everyone's attention when seeking soft and thick snickerdoodles stuffed with creamy caramels . How could anyone resist these gooey, chewy bites of caramel and cinnamon cookie love? Such a sweet surprise inside!
Ingredients
Snickerdoodles
- 1 cup vegan butter room temperature (we used earth balance)
- 1 cup granulated sugar
- 1/4 cup unsweetened applesauce or flax egg 1 tablespoon ground flaxseed + 2 1/2 tablespoons water
- 1 tablespoon pure vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 24 caramels we used Cocomels Caramels or Avenue Sweets would be good unless you make your own.
Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
- If using flax egg, combine ground flaxseed and water in a small bowl and set aside to thicken for 5-10 minutes.
Cinnamon Sugar Coating:
- In a small bowl, whisk together the sugar and cinnamon and stir. Set aside.
Snickerdoodles
- In a large bowl, using a mixer, cream together the vegan butter and sugar for about 1-2 minutes. Mix in the flax egg/applesauce and vanilla to combine.
- Add the flour, cream of tartar, baking soda, cinnamon and salt and continue mixing with mixer until just combined. Do not over mix.
- The dough will be quite thick and not too wet or dry and roll the dough in balls or use a medium cookie scoop, about 2 tablespoons.
- Flatten each ball of dough with the palm of your hand. Place a caramel in the middle of your cookie dough ball and fold dough around it to make the perfect circle dough ball. If you caramels are large, cut them in half for use. Make sure there are no gaps in the cookie dough when you place each ball into cinnamon sugar.
- Roll the balls in the cinnamon sugar topping.
- Place on baking sheets and bake for 11 minutes. The cookies will be very soft. Let them cool for about 10 minutes, then transfer to a cooling rack.
- Transfer to sealed container. Will keep up to one week, do not refrigerate.
Notes
If the dough is crumbly, add a tablespoon or two of non-dairy milk. If too wet for some reason, add a tablespoon of flour. This is a good way to troubleshoot any cookie recipe.
If caramels are warm or super soft, put them in the fridge for 15 minutes or so to firm them up a bit.
If you don't want to add the caramels, just omit them for straight up snickerdoodles. 🙂
For non-vegan version, replace vegan butter with butter, applesauce/flaxseed for 1 egg and vegan caramels for Kraft caramels or something similar.
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