Description
A delicious vegan version of classic snickerdoodle cookies.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup coconut oil
- 3/4 cup brown sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons cinnamon sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cream of tartar, and salt.
- In another bowl, blend coconut oil and brown sugar until smooth.
- Add almond milk and vanilla extract to the sugar mixture and stir.
- Combine wet and dry ingredients until a dough forms.
- Roll dough into balls, then roll in cinnamon sugar.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- For a chewier texture, slightly underbake.
- Feel free to add nuts or chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: vegan snickerdoodles, cookies, dessert, vegan baking