The BEST soft and chewy vegan snickerdoodles. A tangy cinnamon sugar cookie that's so easy to make with just 9 ingredients and ready in 20 minutes!
Cuisine: American, Vegan
¼cuprefined coconut oilsoftened
½cup + 2 tbspall purpose flour
½tspcream of tartar
pinch of salt
1-2tspsoy milk as neededroom temperature
Cinnamon Sugar Coating
Preheat oven to 375°F*. Set aside a lined baking sheet for the cookies.
Mix together cinnamon sugar coating in a shallow bowl and set aside.
Cream together coconut oil and sugar. Add applesauce (make sure it's room temperature) and vanilla extract and briefly combine.
In a separate bowl, mix together flour, cream of tartar, baking soda, and salt. Add to wet ingredients and mix until a cookie dough forms. Add a splash of soy milk if the batter is too dry.
Scoop cookie dough into balls (about 1 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs.
Bake 10-12 minutes, until lightly golden and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for about 5 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results. Store leftovers in an air-tight container at room temperature, or freeze to be eaten in the future.
*If your cookie sheet is very dark, reduce temp to 350°F.