Snickerdoodle Cookies

These delightful dairy-free snickerdoodle cookies are soft, chewy, and coated in a cinnamon-sugar blend that adds a warm, comforting flavor. Perfect for sharing, they are a classic American treat that everyone can enjoy.

Ingredients

• all-purpose flour - 120 grams
• baking soda - 1/2 teaspoon
• cream of tartar - 1 teaspoon
• salt - 1/4 teaspoon
• coconut oil (melted) - 60 grams
• brown sugar - 75 grams
• granulated sugar - 25 grams
• vanilla extract - 1 teaspoon
• egg (or flax egg) - 1 large
• cinnamon - 1 tablespoon
• granulated sugar (for coating) - 2 tablespoons

Steps

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, cream of tartar, and salt.
3. In another bowl, mix the melted coconut oil, brown sugar, and granulated sugar until smooth.
4. Add the vanilla extract and the egg (or flax egg) to the sugar mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine 2 tablespoons of granulated sugar with the cinnamon.
7. Scoop tablespoon-sized portions of dough and roll them into balls, then roll each ball in the cinnamon-sugar mixture.
8. Place the coated dough balls on the prepared baking sheet, spaced about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Water: 0.02 L

Health Benefits

• Coconut oil provides healthy fats that may support heart health.
• Using whole ingredients reduces the intake of processed sugars and additives.

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