Vegan Snickerdoodles
These classic vegan snickerdoodles are coated in cinnamon sugar and taste just like a traditional snickerdoodle cookie recipe!
Servings: 15 - 20 cookies
Ingredients
- 1 1/2 cups flour (spelt, white, or oat)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup sugar or unrefined sugar or xylitol
- 6 tbsp coconut oil or vegan butter
- 1 1/2 tbsp nondairy milk of choice
- 1 tsp pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup sugar or unrefined sugar or xylitol
- 2 tsp ground cinnamon
Instructions
- To make vegan snickerdoodles, combine dry ingredients (excluding coating). Stir well. Add liquid ingredients to form a dough. Only add additional milk if it's still too dry after a full minute of stirring. (I've never had to add more than the 1 1/2 tbsp.) Smush into a big ball with your hands, or transfer dough to a ziploc and smush into a ball once the dough is inside the bag. Now roll into balls. For softer cookies, chill 30 minutes (or up to a day - dough balls can also be frozen to bake later). Preheat oven to 325 F. Roll balls in cinnamon sugar, place on a cookie tray, and bake 11 minutes. They should look underdone, so let cool 10 minutes on the tray, as they'll firm up while they cool. View Nutrition Facts
Video
Notes
Nutrition
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 2.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.7g | Sodium: 129mg | Potassium: 90mg | Fiber: 1.1g | Sugar: 4.5g | Vitamin A: 65IU | Calcium: 1mg