These vegan snickerdoodles are incredibly soft and melt in your mouth, and I promise you won’t be able to tell they’re vegan!
- 1/2 cup packed coconut oil (110 g)
- 3/4 cup light brown sugar (150 g)
- 3 tablespoons maple syrup (60 g)
- 6 tablespoons plant-based milk (I used almond milk)
- 1 tablespoon vanilla extract (18 g)
- 2 cups all-purpose flour (250 g)
- 1 teaspoon baking powder (4 g)
- 1 teaspoon baking soda (5 g)
- 1 teaspoon cream of tartar (4 g)
- 1/2 teaspoon salt (2 g)
- 1/4 cup granulated sugar (60 g)
- 1 tablespoon ground cinnamon (6 g)
- Preheat the oven to 350°F. Line a sheet tray with parchment paper or a silicone baking mat.
- Make the snickerdoodles: In a stand mixer or large bowl, cream together the packed coconut oil and light brown sugar. Once combined, add in the pure maple syrup, plant-based milk, and vanilla extract. At this point, the mixture might look a bit clumpy, but do not worry! In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt. Add the dry ingredients into the rest of the mixture and mix until just combined, being careful not to overmix. Wrap dough in plastic wrap and refrigerate for 20-30 minutes.
- Make the cinnamon-sugar mixture: In a small bowl, prepare the cinnamon-sugar mixture by mixing together the granulated sugar and ground cinnamon.
- Portion the dough into balls: After the 30 minutes is up, remove the dough from the refrigerator and roll the dough into 1-inch balls until round and smooth. Then, drop the balls into the cinnamon-sugar mixture and coat the entire surface evenly.
- Transfer cookies to the prepared baking sheet and bake for 10-12 minutes, or until lightly browned. Remove from oven and let cool slightly before transferring to a wire rack to cool completely.
- I used almond milk for this recipe, but I have also had success with using oat milk in the past.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: vegan, snickerdoodles