Vegan Snickerdoodles

Vegan-Snickerdoodles
Ummm…these cookies are so good, I can’t even explain it! For the hundredth time, I love cinnamon! It doesn’t matter it you eat dairy or not…these cookies are AMAZING! I used my sugar cookie recipe for this and just substituted coconut oil for the butter and a ripe mashed banana for the egg and added a cinnamon sugar coating to the cookies. These little guys made me so proud. Try this recipe! You’ll love it!

Vegan Snickerdoodles
Yields 15
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164 calories
24 g
0 g
7 g
1 g
6 g
41 g
121 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Yields
15
Amount Per Serving
Calories 164
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 121mg
5%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
3%
Sugars 14g
Protein 1g
Vitamin A
0%
Vitamin C
1%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 & 1/3 cup all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 3/4 cup white sugar
  6. 1 packet vanilla sugar (optional)
  7. 1/2 cup coconut oil (softened just a bit so you can cream it with the sugar; I do this by microwaving it for under 10 seconds, watching it closely so it doesn't melt)
  8. 1 ripe banana
  9. 1 teaspoon vanilla extract
  10. 1/4 teaspoon almond extract
  11. 1/4 cup sugar (for coating)
  12. 1/2 tablespoon cinnamon (for coating)
Instructions
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside.
  3. In a medium bowl of a standing electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy. Add in the mashed banana, vanilla, and almond extract. Mix until incorporated.
  4. Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms.
  5. To make your coating, mix your 1/4 cup sugar with 1/2 tablespoon cinnamon in a small bowl.
  6. Use a teaspoon or a mini ice cream scoop to scoop your dough and form balls. Roll in cinnamon sugar. Place on parchment paper lined baking sheet.
  7. Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake, they should still feel soft in the middle.
  8. Remove from oven and let sit on baking sheet for 2 minutes. Move the cookies to a rack to cool completely.
  9. Store in airtight container.
beta
calories
164
fat
7g
protein
1g
carbs
24g
more
A Little Sweet Life https://alittlesweetlife.com/

3 comments

  1. Thalia @ butter and brioche says:

    Love a good snickerdoodle cookie… and these look perfect! Hard to believe that they are vegan too – they look so much like the real thing.

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