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Author Notes: This Vegan Snickerdoodle recipe is incredibly easy and unbelievably delicious! You can't even tell it's the vegan version. —alittlesweetlife
- 1 & 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup coconut oil (softened)
- 1 ripe banana
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup sugar (for coating)
- 1/2 tablespoon cinnamon (for coating)
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside.
- In a medium bowl of a standing electric mixer fitted with the paddle attachment, cream coconut oil and sugar until light and fluffy. Add in the mashed banana, vanilla, and almond extract. Mix until incorporated.
- Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms.
- To make your coating, mix your 1/4 cup sugar with 1/2 tablespoon cinnamon in a small bowl.
- Use a teaspoon or a mini ice cream scoop to scoop your dough and form balls. Roll in cinnamon sugar. Place on parchment paper lined baking sheet.
- Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake, they should still feel soft in the middle.
- Remove from oven and let sit on baking sheet for 2 minutes. Move the cookies to a rack to cool completely.
- Store in airtight container.
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