Small Batch Snickerdoodle Cookies
This recipe for Small Batch Vegan Snickerdoodle Cookies is easy, is made without cream of tartar and only makes 4 cookies!
Servings: 4 Cookies
Calories: 208kcal
Cost: $3
Equipment
- 1 Medium Bowl
- 1 Spoon
- 1 3 Tablespoon Cookie Scoop
- 1 Cookie Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 2 tablespoon Refined Coconut Oil, melted
- ¼ Cup Granulated Sugar
- ½ teaspoon Molasses
- 2 tablespoon Non-Dairy Milk
- ½ teaspoon Vanilla Extract
- ⅔ Cup Flour
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
For Rolling
- 2 tablespoon Sugar
- ½ teaspoon Ground Cinnamon
Instructions
- Preheat oven to 350* F. Line a baking sheet with parchment.
- In a small bowl, make the rolling sugar by combining the sugar and cinnamon. Set aside.2 tablespoon Sugar, ½ teaspoon Ground Cinnamon
- In a medium bowl, combine melted coconut oil, sugar and molasses. Stir well.2 tablespoon Refined Coconut Oil, melted, ¼ Cup Granulated Sugar, ½ teaspoon Molasses
- Add non dairy milk and vanilla, stir well.2 tablespoon Non-Dairy Milk, ½ teaspoon Vanilla Extract
- Add flour, cinnamon, baking soda and salt and stir until combined.⅔ Cup Flour, ¼ teaspoon Ground Cinnamon, ¼ teaspoon Baking Soda, ⅛ teaspoon Salt
- Using a 3 tablespoon cookie scoop, scoop cookies one by one into the rolling sugar, toss to coat the cookie dough and transfer to the cookie sheet.
- Repeat with the remaining cookie dough.
- Bake in a 350* oven for 12-14 minutes or until the edges of the cookie are lightly golden.
- Cool sightly before serving.
Nutrition
Serving: 1Cookie | Calories: 208kcal | Carbohydrates: 36g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 146mg | Potassium: 30mg | Fiber: 1g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg