Wanna know a secret? I don’t like soft cookies… I know.

Never have, probably never will. I’m more of a thin & crispy than a puffy and soft kinda guy (thin mints were my crack).

So for these snickerdoodles we’ve strayed a bit from the traditional soft and sweet cookie to create a thinner, cookie that’s still a weee bit soft on the inside but that has a bit of crunch when you take your initial first bite. Sounds perfect to me!

If that crunchy cookie life just aint for you simply add a wee bit more sugar, and a bit more baking powder and you’ll have that classic snickerdoodle you’re looking for!

Other than the texture though these cookies bring everything we remember a snickerdoodle having in our childhood. Cinnamon-y, sweet, and simple, a classic if we ever saw one.

Like any good cookie these bad boys can be thrown together in a hot minute, simply by:

Creaming

Mixing

Rolling

Baking

Done!

How sweet was that?

If you recreate our recipe don’t forget to tag us on instagram and show us how you did! Do you like your cookies with a bit of a crunch or soft & fluffy? Let us know in the comments!

Enjoy!

RECIPE: Makes 12 Cookies.

Ingredients:

Vegan Snickerdoodle Cookies

1/4 cup Coconut Oil, soft
1/4 cup Coconut Sugar
1 Flax Egg (1 tbsp ground flax seed, 3 tbsp water)
1 tbsp Vanilla Extract
1/4 tsp Sea Salt
1/4 tsp Cream of Tartar
1/2 tsp Baking Soda
1 tbsp Cinnamon
3/4 cup All Purpose Flour
3 tbsp Maple Syrup

10 minute prep time, 10 hours to bake.

Set aside your flax egg to gelatinize.
Cream together the coconut sugar and the coconut oil.
Whisk your dry ingredients in one bowl and your wet ingredients in another.
Mix your wet and your dry, your flax egg, as well as the creamed sugar and oil mixture, together in a bowl.
Portion in tbsp sized balls.
Preheat your oven to 375F.
Roll each cookie ball in coconut sugar and cinnamon, then place on a lined baking tray and smoosh with a spoon just to help them spread.
Bake at 375F for 10 minutes then let cook on a cookie wrack for 15 minutes before consuming.
Enjoy!