These snickerdoodle cookies are delicious and easy to make. They don't contain any eggs or honey, therefore making them 100% vegan, as long as there isn't any cross contamination. This recipe is approved by a vegan who says "I couldn't stop eating them." The egg replacement is a banana which gives this recipe a little extra sweet flavour just enough but not too much. If you use this recipe please leave comments, pictures and suggestions. Enjoy!!
Prep time: 20 minutes
Cook time: 10 - 12 minutes
Total time: 30 minutes
Makes: 2-3 dozen cookies
Ingredients:
- 1 ripe banana
- 1 1/3 cup all purpose flour
- ¼ tsp almond extract
- ¼ tsp baking powder
- ½ tsp baking soda
- ½ tbsp cinnamon
- ½ tsp salt
- ¼ cup sugar
- 1 1/8 tsp vanilla extract
- ¾ cup white sugar
- ½ cup coconut oil
Instructions:
1. Preheat oven to 375 degrees F.
2. Line 2 baking sheets with parchment paper
3. In a medium mixing bowl combine flour, baking soda, baking powder and salt. Put aside for later
4. In another mixing bowl cream the coconut oil (put the coconut oil in the microwave for 10 seconds to soften before adding sugar) add white sugar. Cream until fluffy
5. Next add mushed banana, vanilla extract, almond extract into the bowl with creamed mixture.
6. Add your dry ingredients mix with wooden spoon until dough forms
7. Make the coating using the ¼ cup of sugar and cinnamon in a bowl
8. Using a teaspoon scope dough and roll into a ball shape. Roll the balls of dough into the sugar and cinnamon mixture until the dough Is coated in the sugar mix.
9. Place the dough balls onto the cookie sheets and place in the oven.
10. Cook for about 10 minutes or until golden brown make sure the cookies are still soft in the middle
11. Once they are finished remove the trays from the oven and let them cool for 2 minutes before removing the cookies and placing them into an airtight container to store.
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