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
2015-02-26 20:58:15
Yields 15
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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 & 1/3 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1 packet vanilla sugar (optional)
- 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)
- 1 ripe banana
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup sugar (for coating)
- 1/2 tablespoon cinnamon (for coating)
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside.
- 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.
- Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms.
- To make your coating, mix your 1/4 cup sugar with 1/2 tablespoon cinnamon in a small bowl.
- 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.
- Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake, they should still feel soft in the middle.
- Remove from oven and let sit on baking sheet for 2 minutes. Move the cookies to a rack to cool completely.
- Store in airtight container.
A Little Sweet Life https://alittlesweetlife.com/
Those look fantastic! Good cookies are universal, dairy free or not 🙂
Yummy!
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.
Whoa! I made these, and they are my absolute new favorite cookie!
Yummy recipe! I made these this past weekend and they turned out pretty good, people seemed to like them. Mine did not end up like the picture though. I followed the recipe exactly, no substitutions, and they turned out pretty thin and flat (not puffy like the picture). They were also a tad sweet for my liking. I might try making them again, just use a bit less sugar. Also, I wonder how I could get them to rise more and not flatten out so much.
I added more flour because my dough was very sticky, and it seemed to make it stand better than the few I made without adding flour.
Yum! I’ve been known for my snickerdoodles for many years. I’ve been vegan for three months and with the holidays coming needed to fique out a vegan version. These are great! I did add 1/4tsp cream of tartar and omit the almond extract to closer match my original version. Husband thinks the vegan ones are even better than original!!
I just made these to bring to Thanksgiving and they’re soooo good!! Thanks for the great recipe!
Do I need an standing electric mixer or it can be a hand one? I don’t have an standing one.
This recipe was my first attempt at vegan baking! Unfortunately, it was kind of disappointing. The consistency was good, but the banana flavor overpowers the whole thing – it doesn’t even taste like a Snickerdoodle. 😦
I added 1/4 tsp Cream of Tartar, like a previous commenter, since that’s a key flavor in Snickerdoodles. I also omitted the Almond extract because I didn’t have any.
If these could be made without banana, I’d be a fan!
Hi Kelsee! So sorry to hear it was disappointing! The banana is used as a binding ingredient instead of egg so unfortunately you can’t get rid of the taste in this recipe.
I made this recipe but substituted one flax egg for the banana and omitted the almond extract as well because I had none. Turned out yummy, and perfect with my morning coffee.
I made these tonight and they looked and tasted amazing!
They definately had a banana flavor. Just for the heck of it I may try a flax egg and a few tablespoons of almond milk next time, just to play around with it!
I used a banana with slight traces of green and got no banana flavor at all when I made my batch.
We are nut free. Can I omit the almon extract or sub with something else?
Hi Melissa! Yes of course. You can substitute vanilla extract.
These are absolutely amazing!! They look and taste like snickerdoodles that my family used to make. To get the rise I just sifted the flour, soda, powder, and salt together before incorporating it into the mixture. Adding this to my recipe book!
Hi Lacey, I am so glad you liked them, thanks for the comment!