Vegan Snickerdoodles | A Little Sweet Life

Ummm…these cookies are so good, I can’t even explain it! For the hundredth time, I love cinnamon! It doesn’t matter it you eat dairy or not…these cookies are AMAZING! I used my sugar cookie recipe for this and just substituted coconut oil for the butter and a ripe mashed banana for the egg and added a cinnamon sugar coating to the cookies. These little guys made me so proud. Try this recipe! You’ll love it!

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  1. 1 & 1/3 cup all purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 3/4 cup white sugar
  6. 1 packet vanilla sugar (optional)
  7. 1/2 cup coconut oil (softened just a bit so you can cream it with the sugar; I do this by microwaving it for under 10 seconds, watching it closely so it doesn’t melt)
  8. 1 ripe banana
  9. 1 teaspoon vanilla extract
  10. 1/4 teaspoon almond extract
  11. 1/4 cup sugar (for coating)
  12. 1/2 tablespoon cinnamon (for coating)
  1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl mix flour, baking soda, baking powder, and salt. Set aside.
  3. 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.
  4. Add your dry ingredients to your wet ingredients and mix with a wooden spoon until a dough forms.
  5. To make your coating, mix your 1/4 cup sugar with 1/2 tablespoon cinnamon in a small bowl.
  6. 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.
  7. Bake in preheated oven for about 10 minutes or until golden brown. Do not over bake, they should still feel soft in the middle.
  8. Remove from oven and let sit on baking sheet for 2 minutes. Move the cookies to a rack to cool completely.
  9. Store in airtight container.

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