Vegan Coconut Oil Snickerdoodles
Updated Feb 15, 2021, Published Sep 01, 2016
This post contains affiliate links. Please see our disclosure policy.
Cookies that are free from all the top allergens and taste just like the real thing! Don’t let the darker brown color fool you – unlike traditional snickerdoodles, these cookies are made with low-glycemic coconut sugar rather than refined cane sugar, which makes them a much healthier alternative.
Vegan Coconut Oil Snickerdoodles
Ingredients
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- ½ cup quinoa flour
- ½ cup brown rice flour or sorghum flour
- 2 tablespoons arrowroot starch
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt, ,
- ½ cup coconut oil, softened
- 1 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 4 tablespoons cinnamon sugar, 3 tablespoons coconut sugar plus 1 tablespoon cinnamon, optional
Instructions
- In a small mixing bowl, stir together the flaxseed meal and water. Set aside for 5 minutes to allow the mixture to turn into a thick gel.
- In a separate bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, and salt, and set aside.
- Beat together the coconut oil and coconut sugar until creamy in either a stand mixer or with an electric hand mixer. Add the flaxseed gel and vanilla, and beat until smooth.
- Add the flour mixture into the wet ingredients in three additions, mixing fully between each. Cover the bowl and let chill in the refrigerator for 1-2 hours.
- With 15 minutes left to chill in the fridge, preheat the oven to 350ºF and line a baking sheet with parchment paper. Remove the dough from the fridge and let sit for 5 minutes. Scoop out 2 tablespoons of dough and shape into a ball. Roll in the cinnamon sugar, if desired, and place on the baking sheet. Repeat with remaining dough. For a thicker cookie, leave the balls rounded, but for a thinner cookie, gently flatten them between your palms.
- Bake for 9-11 minutes, until the edges are brown and crispy. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Turn these into chocolate chip cookies by reducing the cinnamon to 1 teaspoon and folding in dark chocolate chips after combining the flour mixture with the wet ingredients.
Nutrition
Calories: 189kcalCarbohydrates: 25gProtein: 1gFat: 9gSaturated Fat: 7gSodium: 171mgPotassium: 40mgFiber: 1gSugar: 12gCalcium: 14mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
