Hello, and good tidings. Ready or not, the holidays are here! Whether or not you’re the type to love or loathe the festivity of this time of year, everyone likes a good cookie, amirite?
These snickerdoodles, that I’ve lovingly shortened to snickerdoods, are what I make when I have no snacks or groceries and I have a hankering for something sweet. The ingredients are pretty standard to have on hand and both preparation and clean up are quick.
1 1/2 c whole wheat pastry flour
1/2 c cane sugar
1/2 t baking soda
1/2 t sea salt
1/2 c coconut oil
1 (4 oz) container unsweetened applesauce
1 T almond milk
1 T vanilla extract
~1/2 c cinnamon sugar (2 T cinnamon + 1/2 c sugar)
- Preheat oven to 375°F.
- Whisk flour, sugar, baking soda, and sea salt together in a bowl.
- Beat oil, applesauce, almond milk, and vanilla together in a separate large bowl.
- Add dry mixture to liquid mixture in 2-3 portions and stir until combined.
- Put cinnamon sugar in a flat-bottomed bowl so you can roll balls of dough around in it. A soup bowl is great for this.
- Using a cookie dough scoop, add 2-3 balls of dough to the cinnamon sugar bowl at a time.
- Gently roll dough balls in the cinnamon sugar* and arrange onto a baking sheet. It’s okay if they lose their shape a bit.
- Bake in preheated oven about nine minutes.
*It is likely you’ll have leftover cinnamon sugar – pop it in a container and save it for next time.
This recipe yields about 15 cookies. Random, I know, but I’ve done the cookie legwork. :) Keep in an airtight container at room temperature for up to three days. Enjoy!
Adapted from Vegan Snickerdoodles.
Subscribe at the bottom of Bummed Out Baker to get new recipes emailed to you every Monday – Follow on Facebook for mental health articles and discussion – Follow on Instagram for beautiful food pics and BTS