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