Description
Delicious dairy free snickerdoodle cookies that are soft and chewy.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup coconut oil, solid
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup almond milk
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cream of tartar, and salt.
- In another bowl, cream together coconut oil, brown sugar, and granulated sugar.
- Add vanilla extract and almond milk to the mixture.
- Gradually add dry ingredients to the wet mixture.
- In a small bowl, combine cinnamon and remaining sugar.
- Form dough into balls and roll in the cinnamon-sugar mixture.
- Place on a baking sheet and flatten slightly.
- Bake for 10-12 minutes until edges are golden.
- Cool on a wire rack.
Notes
- Store cookies in an airtight container.
- Substitute almond milk with any plant-based milk.
- Adjust cinnamon according to your taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: dairy free snickerdoodle cookies