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.