Description
Delight in these Vegan Snickerdoodles, a perfect plant-based twist on a classic favorite. Soft, chewy, and coated in warm cinnamon sugar, these cookies bring joy in every bite without any dairy or eggs. Ideal for a cozy snack or sharing with friends and family, these vegan treats are simple to make and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1 tablespoon cinnamon
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking your cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until a uniform dough forms, making sure there are no dry patches.
- Prepare Cinnamon Sugar: In a small bowl, blend the cinnamon with granulated sugar, which will be used to coat the cookie dough balls.
- Shape and Coat: Form the dough into small bite-sized balls, then roll each ball generously in the cinnamon sugar mixture to coat.
- Arrange on Baking Sheet: Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them adequately to allow spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden and the centers are set.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your coconut oil is fully melted but not hot to avoid cooking the wet ingredients prematurely.
- Use parchment paper on the baking sheet to prevent sticking and make cleanup easier.
- Allow cookies to cool before handling, as they firm up and reach proper texture as they cool.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider using almond flour in place of some all-purpose flour, adjusting quantity slightly for texture.
