Vegan Snickerdoodles
Delicious, fluffy, and soft vegan cookies rolled in a delightful cinnamon-sugar coating, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with a gluten-free blend.
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar Can be replaced with baking powder.
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, melted Can be replaced with vegetable oil.
- ¾ cup brown sugar Can be swapped with coconut sugar for refined sugar-free.
- ¼ cup almond milk Substitute with oat or soy milk for nut-free version.
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1 tablespoon cinnamon For rolling.
Instructions
Preparation
- Gather all the ingredients needed for the cookies.
- Preheat your oven to 350°F (175°C).
Mixing
- In a bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- In a separate bowl, mix the melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet mixture until just combined.
Shaping and Baking
- Form small balls of dough about 1 inch in diameter and roll each ball in the cinnamon sugar mixture.
- Place the rolled dough balls onto a baking sheet lined with parchment paper, spaced a few inches apart.
- Bake for 10 to 12 minutes until the edges are lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For freezing, freeze dough balls before baking.