Description
These Vegan Snickerdoodles are soft, chewy, and bursting with cinnamon flavor. Made without eggs or dairy, they’re a perfect plant-based twist on a classic favorite. With simple pantry ingredients and a quick bake time, you’ll have irresistible, bite-sized cookies that everyone will love.
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
Coating
- 1 tablespoon cinnamon
- Sugar for rolling (approx. 1/4 cup)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt to ensure they are fully combined.
- Combine Wet Ingredients: In a separate bowl, stir together the melted coconut oil, brown sugar, almond milk, and vanilla extract until smooth.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a consistent dough forms.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix the cinnamon with sugar evenly for rolling the cookie dough balls.
- Shape and Coat: Roll the dough into small balls, then roll each ball in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on a baking sheet lined with parchment paper, spacing them apart.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until they are lightly golden around the edges.
- Cool and Serve: Allow the snickerdoodles to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Ensure the coconut oil is melted but not hot to avoid cooking the wet ingredients prematurely.
- The cinnamon sugar coating can be adjusted to taste; increase cinnamon for a spicier flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If the dough is too sticky, refrigerate for 15-20 minutes before rolling into balls.
- Almond milk can be substituted with any plant-based milk as preferred.
