Description
These Oatmeal Snickerdoodle Cookies are a delicious vegan twist on the classic snickerdoodle, featuring rolled oats and a perfect cinnamon-sugar coating. Soft and chewy with a hint of molasses and cinnamon, these cookies are easy to make and perfect for anyone craving a comforting, dairy-free treat.
Ingredients
Scale
For the Dough
- 1 Tbsp Ground Flax
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 8 Tbsp Vegan Butter
- ¾ Cup Granulated Sugar
- 1 Tbsp Molasses
- 1 ½ Cups Rolled Oats
- ¾ Cup Flour
- 1 tsp Ground Cinnamon
- ¼ tsp Kosher Salt (use half if using table salt)
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
For Rolling
- ¼ Cup Sugar
- 1 tsp Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking.
- Prepare Rolling Mixture: In a small bowl, mix together ¼ cup sugar and 1 teaspoon ground cinnamon to create the cinnamon sugar coating. Set this mixture aside.
- Make Flax Mixture: In another small bowl, combine 1 tablespoon ground flax, 2 tablespoons water, and 1 teaspoon vanilla extract. Stir well and let it sit briefly to thicken.
- Cream Butter and Sweeteners: In a large bowl, cream together 8 tablespoons vegan butter, ¾ cup granulated sugar, and 1 tablespoon molasses until the mixture is fluffy and well combined.
- Add Flax Mixture: Stir the prepared flax mixture into the creamed butter and sugar until fully incorporated.
- Add Dry Ingredients: Add 1 ½ cups rolled oats, ¾ cup flour, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ¼ teaspoon baking powder, and ¼ teaspoon baking soda to the bowl. Stir until everything is evenly combined.
- Scoop and Roll: Use a 3-tablespoon cookie scoop to portion out dough mounds. Roll each mound in the prepared cinnamon sugar mixture to coat thoroughly.
- Arrange Cookies: Place the coated cookie dough balls on the lined baking sheet, ensuring at least 2 inches of space between each for proper spreading.
- Bake Cookies: Bake in the preheated 350°F oven for 13 to 15 minutes, or until the edges turn golden brown.
- Cool on Sheets: Let the cookies cool on the baking sheet for 10 minutes to set their shape.
- Cool Completely: Transfer the cookies to a wire rack to cool completely before serving.
- Repeat: Repeat the scooping, rolling, and baking with any remaining dough.
Notes
- For best results, do not overbake; the cookies should be soft and slightly chewy.
- If using table salt instead of kosher salt, reduce the amount to 1/8 teaspoon to avoid oversalting.
- You can substitute gluten-free flour to make these cookies gluten-free if desired.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- The ground flax acts as a vegan egg substitute, adding moisture and binding the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
