Vegan Snickerdoodle Cookies
These vegan Snickerdoodle Cookies are soft, chewy, and coated with cinnamon-sugar—just as you remember, minus the dairy.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons sugar for coating
- 1/2 teaspoon cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine flour, coconut sugar, baking soda, cinnamon, and salt.
- Add melted coconut oil, maple syrup, and vanilla extract, mixing until a dough forms.
- In a small bowl, mix sugar and cinnamon for the coating.
- Roll dough into small balls and then roll them in the cinnamon-sugar mixture.
- Place on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until edges are golden and soft in the center.
- Let cookies cool on a rack before devouring them.
Notes
Nutritional Values (Per Serving)
- Calories: 130
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (% Daily Value Per Serving)
- Vitamin A: 2%
- Calcium: 2%
- Iron: 4%
- Magnesium: 2%
- Vitamin E: 3%
Additional Notes & Tips to Enhance Flavor
- Want more flavor? Add a dash of nutmeg for an extra kick.
- For a fun twist, fold in some vegan chocolate chips.
- Store in an airtight container for freshness, but good luck—they vanish fast!
- If you’re feeling fancy, drizzle with a little maple glaze.
- Serve with a cup of your favorite plant-based milk for a treat that’s almost too perfect.