Description
Delight in these vegan Oatmeal Snickerdoodle Cookies, boasting a perfect blend of warm cinnamon sugar with hearty oats and a hint of molasses. These cookies are tender and fluffy, coated in a classic cinnamon sugar mixture, making them a cozy treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 Tbsp Ground Flax
- 2 tablespoon Water
- 1 teaspoon Vanilla Extract
- 8 tablespoon Vegan Butter
- 1 tablespoon Molasses
Dry Ingredients
- ¾ Cup Granulated Sugar
- 1 ½ Cups Rolled Oats
- ¾ Cup Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt (use half if using table salt)
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
For Rolling
- ¼ Cup Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine ¼ cup sugar and 1 teaspoon cinnamon thoroughly. Set aside this aromatic mixture for rolling the cookies.
- Mix Flax Egg Mixture: In another small bowl, whisk together the ground flax, water, and vanilla extract. Let this mixture sit to slightly thicken; it acts as a vegan binder.
- Cream Vegan Butter and Sugars: In a large bowl, beat together vegan butter, ¾ cup granulated sugar, and molasses until the mixture is fluffy and well combined, ensuring a light texture in your cookies.
- Add Flax Mixture: Incorporate the flax mixture into the creamed butter and sugar, stirring well to blend all wet ingredients evenly.
- Combine Dry Ingredients: Add rolled oats, flour, cinnamon, kosher salt, baking powder, and baking soda into the wet mixture. Stir until all ingredients are just combined to form a cookie dough.
- Form and Coat Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll each mound into the cinnamon sugar mixture, coating thoroughly. Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart.
- Bake: Place the cookie sheet in the preheated oven and bake for 13-15 minutes, or until the edges turn a beautiful golden color.
- Cool on Sheet: Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes. This helps them set and prevents breaking.
- Transfer to Rack to Cool: After initial cooling, transfer cookies to a wire rack to cool completely, ensuring crisp edges and soft centers.
- Repeat: Repeat the scooping, coating, and baking process with the remaining dough until all cookies are made and cooled.
Notes
- Using ground flax and water as an egg substitute provides a vegan and binding alternative that also adds nutrients.
- Adjust the amount of cinnamon for rolling according to taste, more for extra cinnamon flavor.
- Ensure to space cookies adequately on the baking sheet to prevent sticking and allow even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure oats are certified gluten-free.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
