Description
These Oatmeal Snickerdoodle Cookies are a delightful vegan twist on the classic snickerdoodle, featuring wholesome rolled oats and warm cinnamon flavors. Perfectly soft and chewy with a cinnamon-sugar coating, these cookies are a comforting treat that combines the heartiness of oatmeal with the nostalgic taste of traditional snickerdoodles.
Ingredients
Scale
For the Dough
- 1 Tbsp Ground Flax
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 8 Tbsp Vegan Butter
- ¾ Cup Granulated Sugar
- 1 Tbsp Molasses
- 1 ½ Cups Rolled Oats
- ¾ Cup Flour
- 1 tsp Ground Cinnamon
- ¼ tsp Kosher Salt (use half if using table salt)
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
For Rolling
- ¼ Cup Sugar
- 1 tsp Ground Cinnamon
Instructions
- Prepare Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 2 tablespoons of water. Stir well and let it sit for about 5 minutes until it thickens and forms a flax egg substitute.
- Cream Butter and Sugar: In a large mixing bowl, beat together 8 tablespoons of vegan butter, ¾ cup granulated sugar, and 1 tablespoon molasses until the mixture is smooth and creamy. This creates a rich base for your cookie dough.
- Add Wet Ingredients: Mix in the prepared flax egg and 1 teaspoon of vanilla extract to the creamed butter and sugar, blending until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups rolled oats, ¾ cup flour, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ¼ teaspoon baking powder, and ¼ teaspoon baking soda. Ensure all the dry components are evenly distributed.
- Mix Dough: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined and a thick dough forms. Avoid overmixing to keep the cookies tender.
- Prepare Rolling Mixture: In a small bowl, combine ¼ cup sugar and 1 teaspoon ground cinnamon. This will be used to coat the cookie dough balls for that signature snickerdoodle flavor.
- Shape and Roll: Using your hands or a cookie scoop, form the dough into small balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake Cookies: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until edges are set and lightly golden.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set properly and enhances texture.
Notes
- For crunchier cookies, bake an additional 1-2 minutes but watch carefully to avoid burning.
- Ensure the flaxseed is ground fresh for best texture and flavor.
- Use vegan butter softened to room temperature for easier mixing.
- You can substitute molasses with maple syrup, but it may slightly alter the flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: Oatmeal Snickerdoodle Cookies, Vegan Cookies, Cinnamon Cookies, Oatmeal Cookies, Snickerdoodle Recipe, Vegan Baking, Dairy-Free Cookies