Get ready to indulge in a delightful twist on a classic favorite with our Vegan Snickerdoodle Cookies! These thick, soft cookies are not only a treat for your taste buds but also a guilt-free dessert that everyone can enjoy. Imagine sinking your teeth into a warm, cinnamon-sugar-coated cookie that melts in your mouth, all while being completely plant-based! With just 25 minutes from start to finish, you’ll be serving up a batch of these irresistible cookies in no time. Whether you’re vegan, gluten-free, or just looking for a delicious cookie recipe, these Snickerdoodles are sure to impress. Read on to discover how to whip up these heavenly treats!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup coconut oil
- 1 cup brown sugar
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened coconut oil and brown sugar until light and fluffy, using an electric mixer. Mix for about 2-3 minutes to ensure proper incorporation.
- Add almond milk and vanilla extract to the coconut oil-sugar mixture. Mix until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms. If the dough seems too soft, refrigerate for 15-20 minutes to firm up.
- In a small bowl, mix granulated sugar and ground cinnamon to create the coating.
- Using a cookie scoop or spoon, portion out the dough into approximately 2-tablespoon sized balls.
- Roll each dough ball in the cinnamon-sugar mixture, ensuring complete and even coating.
- Place coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Gently press down on each cookie to slightly flatten, maintaining a thick profile.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear soft but set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Use Room Temperature Coconut Oil: For the best texture, make sure your coconut oil is softened but not melted. This will help create a light and fluffy cookie dough.
- Chill the Dough if Necessary: If your dough is too soft to handle, don’t hesitate to refrigerate it for 15-20 minutes. This will make it easier to roll into balls and help the cookies maintain their shape while baking.
- Don’t Skip the Cinnamon-Sugar Coating: The cinnamon-sugar mixture is what makes these cookies a true Snickerdoodle! Be generous when rolling the dough balls to ensure every bite is packed with flavor.
- Watch the Baking Time: Keep an eye on your cookies while they bake. They should be lightly golden around the edges and still soft in the center. Overbaking can lead to a dry cookie, so it’s better to underbake slightly.
- Store Properly: To keep your cookies soft and chewy, store them in an airtight container at room temperature. For the best texture, try to enjoy them within a few days!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
