Snickerdoodle Cookies (Vegan)
Here I bring you the easiest and tastiest snickerdoodle cookies you shall ever make.
A cinnamon sugar dream, if you will.
I made these in the heat of Summer whilst in my grandparents cottage in the mountains of Europe (no, I am not lying) because my Czech family is unfamiliar with cookies- a true tragedy, if you ask me. And so, as any good granddaughter, I took it upon myself to kick my grandmother out of the kitchen to whip up these cinnamon cookies that will knock anybody’s socks off, including my skeptical grandparents who looked at the cookies with skepticism and doubt.
Yet here I am today, to share with you the little cookie that could. And they are glorious.
Did I make these in August for the fam to munch on? Hell yes. But it’s almost Fall baby - and that means I am putting my thinking cap on and putting a generous dosage of cinnamon and nutmeg on everything that crosses my path.
And as should you.
1 1/4 cup all purpose or spelt flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup melted coconut oil
2/3 cup brown sugar
1/4 cup warm water
Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. In another bowl, mix together the sugar, oil, and water. Combine the wet mixture to the dry. once your cookie batter is done, combine in a small bowl 1/4 cup sugar + 1 Tbsp cinnamon. Take 1 tablespoon of cookie batter, roll it in your palm, and roll it in the cinnamon-sugar mixture before placing onto your baking sheet. Do that with every cookie, and bake for about 13-15 minutes, depending on how crispy your like the edges, and allow them to cool before munching.