Vegan Snickerdoodles
These gluten free and vegan snickerdoodles are soft on the inside, crunchy on the outside, and all-round delicious. With basic ingredients you probably have at hand right now and 15 minutes of prep time, they’re bound to become a holiday staple.
ingredients
- 2 ½ cups rolled oats
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 teaspoon cinnamon
- ½ cup coconut oil, melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup plant-based milk (I used almond milk)
For Rolling
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
instructions
- Make the dough: Place rolled oats in a food processor, and process until finely ground. In a medium bowl, whisk together the ground oats, baking soda, cream of tartar and cinnamon.
- In a large bowl, mix melted coconut oil, sugar, vanilla extract and milk. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat on high speed until smooth and creamy, about 2 minutes.
- Slowly add the dry ingredients to the wet ingredients. The batter should be thick, and not too sticky.
- Cover the bowl with cling foil, and let the batter rest in the fridge for about an hour.
- Make the topping: Combine granulated sugar and cinnamon together in a small bowl.
- Preheat the oven to 375°F (190°C). Line two large cookie sheets with parchment paper. Set aside.
- Remove the bowl from the fridge. Roll cookie dough into balls, about 1 ½ tablespoons of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Arrange the cookies 3 inches apart on the baking sheets.
- Bake for 9 to 10 minutes. When they are still very warm and soft, lightly press down on them with the back of a spoon to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
notes
- Storing Instructions: you can store cooled snickerdoodles in an airtight container on the counter for up to 3 days, or up to 10 days in the refrigerator.
- Freezing Instructions: stored in an airtight container or freezer-friendly bag, snickerdoodles can be frozen for up to 2 months. Let them thaw on the counter for a few hours or in the fridge for a day before serving.
nutrition
Nutrition Facts
Vegan Snickerdoodles
Amount per Serving
Calories
121
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Sodium
19
mg
1
%
Potassium
61
mg
2
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
8
g
9
%
Protein
2
g
4
%
Calcium
17
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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