Once upon a time I fell in love with snickerdoodle ice cream.
Before that love affair I felt quite neutral about snickerdoodle cookies. But that ice cream, it changed everything.
This deep love for snickerdoodle ice cream continued for well over a year, maybe close to two years. It’s probably one of my longest running food obsessions to date.
These cookies are just an extension of that love; a way to simply get more snickerdoodle action in my life.
They’re perfect for the upcoming holiday season too. You can just throw these in a container and take them to any family gathering. No worries about messing them up and easy for friends and family to just grab one and go. Convenience, comfort, and a little bit of that snickerdoodle sugar crunch.
2 flax eggs
2 2/3 cup flour
1 cup sugar
1/2 cup vegan butter
1/4 cup coconut oil, melted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons coconut sugar
2 teaspoons nutmeg
Prepare flax eggs and set aside to thicken. In a large bowl, combine all ingredients except coconut sugar and nutmeg. Blend together with your mixer. Place dough in refrigerator for 2 hours or overnight. When you’re ready to make the cookies preheat oven to 400 degrees. Combine 2 tablespoons coconut sugar and 2 teaspoons nutmeg in a small bowl. Roll dough into small balls and toss in sugar mixture. Place on a parchment paper lined baking sheet. Bake for 10 to 12 minutes. Remove from over and let cool for 10 minutes. Serve, enjoy!