These delightful vegan snickerdoodles bring a unique twist to the classic cookie. Infused with almond flour and a hint of cardamom, they are soft, chewy, and bursting with cinnamon flavor. Perfect for sharing with friends and family, even the skeptics will be asking for seconds!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, ground cinnamon, and cardamom until well combined.
In another bowl, mix the melted coconut oil, brown sugar, and granulated sugar until smooth. Add the applesauce and vanilla extract, stirring until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft and slightly sticky.
In a small bowl, combine the granulated sugar and ground cinnamon for the coating. Set aside.
Using your hands, scoop out about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies for 10-12 minutes or until they are lightly golden around the edges. They will look slightly underbaked but will firm up as they cool.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan snickerdoodles with a twist, perfect for sharing or indulgent snacking!