Description
Delicious dairy-free snickerdoodle cookies with a soft and chewy texture.
Ingredients
Scale
- 1 cup coconut oil, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix coconut oil, brown sugar, and granulated sugar until smooth.
- Add almond milk and vanilla extract, and mix well.
- In another bowl, combine flour, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until combined.
- In a small bowl, mix cinnamon and sugar for rolling.
- Form dough into balls, roll in cinnamon sugar, and place on a baking sheet.
- Bake for 10-12 minutes until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- These cookies can be frozen for later use.
- Adjust cinnamon to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dairy free snickerdoodle cookies