Description
Soft and tangy, these vegan snickerdoodles are so delicious, and I promise you won't be able to tell they're vegan!
Ingredients
Scale
Snickerdoodle Cookies:
- 1/2 cup (113g) packed coconut oil
- 3/4 cup (160g) light brown sugar
- 3 tablespoons maple syrup
- 6 tablespoons plant-based milk (I used almond milk)
- 1 tablespoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Cinnamon-Sugar Mixture:
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a stand mixer or large bowl, cream together the packed coconut oil and light brown sugar. Once combined, add in the 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 at least 30 minutes.
- In a small bowl, prepare the cinnamon-sugar mixture by mixing together the granulated sugar and ground cinnamon.
- Preheat the oven to 350°F (177°C). Line a large sheet tray with parchment paper or a silicone baking mat.
- After chilling for at least 30 minutes, remove the dough from the refrigerator and roll into 1-inch balls until round and smooth. Then, drop the balls into the cinnamon-sugar mixture and coat the entire surface evenly.
- Transfer the cookies to the prepared baking sheet and bake for 10-12 minutes, or until lightly browned and the edges are starting to set. Remove from oven and let cool slightly before transferring to a wire rack to cool completely.
- Stored in an airtight container, these cookies will usually last for about a week at room temperature. You can also freeze the baked cookies for up to 2 months and let them thaw to room temperature before serving.
Notes
- Plant-Based Milk: I used almond milk for this recipe, but I have also had success with using oat milk in the past. However, I think any plant-based milk would work well.
- Storage: Stored in an airtight container, these cookies will usually last for about a week at room temperature. You can also freeze the baked cookies for up to 2 months and let them thaw to room temperature before serving.
- Inspiration: Recipe adapted from Pick Up Limes.
- Prep Time: 10 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
