Dairy Free Snickerdoodles

These are THE BEST snickerdoodle cookies… I promise. These dairy free snickerdoodles are made with coconut oil, but they are still so soft, chewy, and delicious. I included these in the Christmas cookie boxes that I gifted to my loved ones, but these are great year round!!

I LOVE baking with coconut oil. I have never liked vegan butter because of the strange after-taste. Refined coconut oil, however, has no funny taste, and it creates the perfect texture!! This is why you have never seen vegan butter in my recipes…

The recipe I used for these snickerdoodles is from Cook Nourish Bliss. The recipe can be found here, but I will also put the recipe below! These are INCREDIBLE, and I promise all of your loved ones will also love them (even if they do eat dairy)!!


Dairy Free Snickerdoodles

Recipe by Cook Nourish Bliss

Makes 17 to 18 Cookies

Ingredients:

For the Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup solid-state coconut oil, softened (microwave for 15 seconds)
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract

For Rolling:

  • 1/4 cup granulated sugar
  • 3/4 tsp ground cinnamon

Directions:

  1. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
  2. In a bowl of a stand mixer with a paddle attachment, beat the softened coconut oil and sugar on medium for 2 minutes or until fluffy.
  3. Add the egg, egg yolk, and vanilla into the stand mixer bowl until well combined (about 30 seconds).
  4. With the mixer on low, slowly add in the flour mixture and mix until combined.
  5. Chill bowl of dough in refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
  7. In a small bowl, mix together the sugar and cinnamon for rolling.
  8. Scoop 2 tbsp balls of the chilled dough, and roll them in the sugar mixture. Place on prepared cookie sheet 2-3 inches apart.
  9. Bake for 10-11 minutes or until they are just set. Let the cookies cool on the cookie sheet for 10 minutes. Transfer to wire rack to cool completely.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: