Hello, and good tidings. Ready or not, the holidays are here! Whether or not you’re the type to love or loathe the festivity of this time of year, everyone likes a good cookie, amirite?
These snickerdoodles, that I’ve lovingly shortened to snickerdoods, are what I make when I have no snacks or groceries and I have a hankering for something sweet. The ingredients are pretty standard to have on hand and both preparation and clean up are quick.
1 1/2 c whole wheat pastry flour
1/2 c cane sugar
1/2 t baking soda
1/2 t sea salt
1/2 c coconut oil
1 (4 oz) container unsweetened applesauce
1 T almond milk
1 T vanilla extract
~1/2 c cinnamon sugar (1/4 c cane sugar, 1/4 c cinnamon)
- Preheat oven to 375°F.
- Whisk flour, sugar, baking soda, and sea salt together in a bowl.
- Beat oil, applesauce, almond milk, and vanilla together in a separate large bowl.
- Add dry mixture to liquid mixture in 2-3 portions and stir until combined.
- Put cinnamon sugar in a flat-bottomed bowl so you can roll balls of dough around in it. A soup bowl is great for this.
- Using a cookie dough scoop, add 2-3 balls of dough to the cinnamon sugar bowl at a time.
- Gently roll dough balls in the cinnamon sugar* and arrange onto a baking sheet. It’s okay if they lose their shape a bit.
- Bake in preheated oven about nine minutes.
*It is likely you’ll have leftover cinnamon sugar – pop it in a container and save it for next time.
This recipe yields about 15 cookies. Random, I know, but I’ve done the cookie legwork. :) Keep in an airtight container at room temperature for up to three days. Enjoy!
Adapted from Vegan Snickerdoodles.
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