Description
Snickerdoodle cookies without butter, soft and chewy.
Ingredients
Scale
- 1 cup coconut oil
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2 tablespoons sugar (for rolling)
- 2 teaspoons cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix coconut oil and sugar until smooth.
- Add eggs and vanilla extract; mix well.
- In another bowl, combine flour, baking soda, cream of tartar, and salt.
- Gradually add dry ingredients to the wet mixture; mix until combined.
- In a separate bowl, combine sugar and cinnamon for rolling.
- Shape dough into balls, then roll in sugar-cinnamon mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow to cool before serving.
Notes
- Store in an airtight container for freshness.
- Adjust cinnamon to taste.
- Chill dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: snickerdoodle cookies no butter