Description
Soft and pillowy vegan snickerdoodles with a gluten-free option. These cookies are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, softened
- 3/4 cup granulated sugar
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 2 tbsp sugar (for rolling)
- 1 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat coconut oil and sugar until creamy.
- Add almond milk and vanilla extract to the wet mixture, stirring well.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- In a small bowl, mix sugar and cinnamon for rolling.
- Scoop dough into 1-inch balls, roll in cinnamon sugar, and place on the baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For best results, use softened but not melted coconut oil.
- Let cookies cool slightly before eating—they firm up as they cool.
- Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg