Vegan Snickerdoodle Cookies

Posted by in Cookies, Cooking, Halloween, Sweets, Thanksgiving | 0 comments

 

 

 

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Hello & Happy Tuesday!!

 

 

 

 

Never have I ever.. made a Christmas cookie, at least not since I was probably in my first grade class lol.

 

 

There are few cookies that evoke a feeling of the holiday’s, and for myself it’s Snickerdoodle cookies and anything with cranberry & orange! 

 

 

 


 

While brainstorming about the next perf effortless vegan holiday recipe, I decided to take the road less traveled ..and simply combine all of my favorite ingredients into one cookie! lol

 


 

 

 

 

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If you love all things cinnamon and have a huge crush on white chocolate and cranberries, then this White Chocolate Cranberry Snickerdoodle cookie will be the next best thing since sliced bread for you!

 

 

 

 

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Why this recipe rocks:

 

Effortless

Cinnamon

White Chocolate (I bought mine on amazon)

Lots of texture

Aesthetically perf

Great for holiday parties

Minimal ingredients

 

 

 

 

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Vegan White Chocolate Cranberry Snickerdoodle
Yields 20
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Ingredients
  1. 1 and 1/2 cups oat flour
  2. 1/2 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon sea salt
  5. 1/2 teaspoon cream of tartar
  6. 1/2 cup coconut sugar
  7. 1 teaspoon cinnamon
  8. 1 teaspoon vanilla extract
  9. 1/4 cup milk substitute
  10. 1/2 cup melted coconut oil
  11. 1/2 cup dried cranberries
  12. 1/2 cup vegan white chocolate chips
  13. 1 tsp orange zest
Instructions
  1. In a large bowl, combine the oat flour, sugar, salt, baking powder, baking soda, cinnamon and cream of tartar then sift together.
  2. Pour in the melted coconut oil, almond milk orange zest and vanilla extract then stir until a dough has formed. Fold in the cranberries and white chocolate.
  3. Cover and chill the cookie dough in the refrigerator for 10 minutes. This assists with them retaining their shape and not spreading out too much while cooking.
  4. Scooping out a few tablespoons of dough at a time.
  5. Roll the dough into balls and place the cookies several inches apart on a baking sheet lined with parchment paper then chill the cookies for at least an hour in the refrigerator or thirty minutes in the freezer.
  6. When you are ready to bake them, preheat the oven to 350°F and remove the cookies from the refrigerator or freezer. Once the oven is preheated, bake the cookies for 10-12 minutes. It is difficult to tell when they are done because of the cinnamon coating but they should be done within that time. They will be very soft and appear under-baked but once they cool, they become harder. Allow to cool for at least thirty minutes.
Notes
  1. For less perf cookies, skip the fridge steps!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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