- 1 1/2 cups flour (spelt, white, or oat)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup sugar or unrefined sugar or xylitol
- 6 tbsp coconut oil or vegan butter
- 1 1/2 tbsp nondairy milk of choice
- 1 tsp pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup sugar or unrefined sugar or xylitol
- 2 tsp ground cinnamon
To make vegan snickerdoodles, combine dry ingredients (excluding coating). Stir well. Add liquid ingredients to form a dough. Only add additional milk if it's still too dry after a full minute of stirring. (I've never had to add more than the 1 1/2 tbsp.) Smush into a big ball with your hands, or transfer dough to a ziploc and smush into a ball once the dough is inside the bag. Now roll into balls. For softer cookies, chill 30 minutes (or up to a day - dough balls can also be frozen to bake later). Preheat oven to 325 F. Roll balls in cinnamon sugar, place on a cookie tray, and bake 11 minutes. They should look underdone, so let cool 10 minutes on the tray, as they'll firm up while they cool. View Nutrition Facts
For a flourless and low carb version, try these Keto Cookies.
Serving: 1cookie | Calories: 70kcal | Carbohydrates: 11g | Protein: 1.2g | Fat: 2.7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.7g | Sodium: 129mg | Potassium: 90mg | Fiber: 1.1g | Sugar: 4.5g | Vitamin A: 65IU | Calcium: 1mg