Hey there, sweet people! After receiving quite a few comments asking for the recipe on a post I made about my baby sister and I making some cookies together on social media, I thought that I would hop on here real quick to share how to make these lovely, cinnamon toast smelling, melt in your mouth buttery, shortbread-like vegan snickerdoodle cookies!
They are low in sugar (for a cookie), made with whole grain oats, organic cane sugar without butter or unhealthy oils, egg free dairy free, simple quick and easy, and absolutely delightful. As soon as these come out of the oven, pour a cold cup of milk of your choice, or even coffee, and you will be in a warm, cinnamon heaven. I promise.
Shoshanna and I had to have a small taste test while they were pipping hot out of the oven
This not quite an original recipe of my own making, but a modified version of Plant & Vine's recipe.
- My modifications -
- Instead of going out to buy flour as I normally would, I decide to make our own flour with some old fashioned oats I had on hand already. It's super simple, and all you need is a blender.
- I used organic extra virgin coconut oil (thank you, Costco!) in place of the "vegan butter", which in my option brought a lovely and delicate, melt in your mouth texture, without an overpowering coconut taste.
- After enjoying these cookies, I felt like they were a bit too sugary. My husband who likes sweet things, agreed as well. The thick texture of the organic cane sugar and the extra rolling in it before baking was a little excessive, so I suggest cutting the amount to 1/2 of a cup in the dough in my version of the recipe.
- No cream of tarter or almond milk. I didn't have any cream of tarter on hand at the time, and my sister is allergic to almonds, hence no almond milk, and I liked the texture of the dough without adding any sort of liquid. The cookies came out perfectly without them though, creating a more shortbread texture!
Isn't she simply the cutest? I love her with all my heart. I hardly want her to grow up!
// Oat Flour //
- 1 1/2 cups of oats
Place oats in blender and blend until a smooth flour forms, about 2-5 minutes depending on the power of your blender (highly suggest a Vitamix! Not sponsored ;) You may have to stop in the middle of the blending process to stir up the oats to assure it's thoroughly blended smoothly.
// Vegan Snickerdoodles with Freshly Ground Oat Flour //
- 1/2 cup extra virgin coconut oil
- 1/2 cup cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups oat flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/2 teaspoon salt
// cinnamon sugar //
1/4 cup cane sugar
2 tablespoons ground cinnamon
Begin with preheating your oven to 375 and placing a sheet of parchment paper on a cookie sheet.
In a your electric bowl, cream together the coconut oil and sugar on medium high mixing setting. Once creamed, turn the mixing setting down to low and add the vanilla, apple cider vinegar. Add the flour, baking soda, cinnamon and salt. Mix thoroughly. Use a 1 1/2 tablespoon size cookie scoop to form dough into balls, or by hand roll into 1 inch balls. Lightly roll/toss each cookie in cinnamon sugar mixture, then place them on the parchment paper prepped cookie sheet. Feel free to sprinkle more cinnamon sugar on the tops before placing in the oven! Bake for 10-12 minutes until light, golden brown and slightly beginning to crack. Cool on a cooling rack.
They are quite delightful both warm and cozy directly fresh out of the oven or cooled. They're a symphony buttery cinnamon goodness regardless of how you enjoy them!
Let me know if you make these and enjoy them! I love to hear from those who recreate my recipes. It makes my heart happy to see others happy with tasty goods!
Wishing you all the most lovely Thanksgiving! Remember to be in the moment, embracing each of your loved ones. Every day is a gift.