As you know from my previous posts, I have a soft spot for snickerdoodles.
They are the superior cookie.
These Stout Snickerdoodles were a variation on my Stout Chocolate Chip Cookies, which are also excellent. To get the dark cinnamon swirl effect, I actually don't roll my cookies; I just plop and press them into the mixture. I'm not sure why, but I just like it better!
1/2 c. coconut oil, softened
1 c. coconut sugar
1/4 c. dark beer, like a stout
1 T. vanilla
2 c. organic whole wheat pastry flour, like Bob's Red Mill
1 tsp. baking soda
1 tsp. baking powder, aluminum-free
1/2 tsp. sea salt
1/3 c. organic cane sugar, for plopping and pressing
2 T. cinnamon, for plopping and pressing
Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
In a small mixing bowl, combine the salt, baking powder, baking soda, and flour. Set aside.
In a larger bowl, cream the coconut oil and sugar. Add the beer and vanilla to the bowl and mix thoroughly. Slowly add the dry ingredients into the wet mix.
Using a cookie scoop, scoop the dough onto a plate filled with the cinnamon/sugar mixture. Plop the dough onto the baking sheet and flatten each cookie out.
Bake them for 8-10 minutes.
If you love snickerdoodles, you will love these cookies!
This post is affiliated with Vegan Mofo. Check out #VeganMoFo on social media for ideas and recipes during the month of September.