by Nicole Crocker 9 Comments
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Sweet cinnamon sugar on the outside and soft and chewy on the inside. These Snickerdoodle Cookies {with Coconut Oil} are melt in your mouth delicious!
This recipe was originally published on February 3rd 2015.
We have been getting buried with snow here in Massachusetts over the past two weeks. The blizzard dumped about 33 inches on us and yesterdays storm added another foot! What does one do when you’re buried in snow? Make Snickerdoodle Cookies of course!
My daughter and I thought we’d try making one of her favorite cookies, lactose intolerant friendly by replacing the butter with coconut oil. It was the perfect substitute and I’d make them this way even if she could eat dairy!
How to make Dairy Free Snickerdoodle Cookies
My daughter and I thought we’d try making one of her favorite cookies, lactose intolerant friendly by replacing the butter with coconut oil. It was the perfect substitute and I’d make them this way even if she could eat dairy!
Even though these cookies do not contain any butter they still have a buttery flavor and the sweet sugary cinnamon coating is absolutely delightful! One thing is for sure. You won’t miss the butter. They are totally delicious and will melt in your mouth!
What’s the difference between a Sugar Cookie and a Snickerdoodle Cookie?
There’s one main ingredient that separates a plain ole Sugar Cookie from a melt in your mouth Snickerdoodle Cookie. Cream of Tartar. What is Cream of Tartar? It’s the secret ingredient that gives your Snickerdoodle that distinctive tangy flavor and delicious chewy texture. It’s what prevents the sugar in your cookie from crystalizing and becoming crunchy. Click here for more ways to use Cream of Tartar in your baking!
Try more of our favorite cookie recipes below-
- Pumpkin Snickerdoodles with Caramel Filling
- Cranberry Orange Shortbread Cookies
- Apple Pie Thumbprint Cookies
Snickerdoodle Cookies {with Coconut Oil}
Sweet cinnamon sugar on the outside and soft and chewy on the inside. These Snickerdoodle Cookies {with Coconut Oil} are melt in your mouth delicious!
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 11 minutes minutes
Total Time 1 hour hour 26 minutes minutes
Servings 15 Cookies
Calories 172kcal
Author Nicole Crocker
Ingredients
- 1/2 Cup Coconut oil ,not melted...you want it in its solid state for this recipe
- 1 Cup Sugar
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Cream of tartar
- 1 Large Egg
- 1/2 teaspoon Vanilla
- 1 1/2 Cups All-purpose flour
For coating
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
Instructions
Preheat oven to 375 degrees F.
In a medium mixing bowl, beat coconut oil and sugar together. Add egg and beat to bind together. Add vanilla and mix together.
In a small medium bowl combine flour, cream of tartar, and baking soda.
Gradually add flour mixture to wet ingredients. Dough may be crumbly. Use your hand to need dough together to make sure ingredients are mixed well.
Cover and chill dough for about an hour.
For the Coating
Mix the two tablespoons of sugar with the teaspoon of cinnamon together in a small bowl.
Remove chilled dough from fridge and begin to roll into one inch balls. Roll each ball in cinnamon sugar mixture and place on ungreased cookie sheet about 2 inches apart.
Bake for 10-11 minutes.
Remove and let cool for 2 minutes. Remove cookies to a cooling rack and cool completely. Place on a dish and cover to keep fresh.
Nutrition
Serving: 1Cookie | Calories: 172kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 26mg | Sugar: 14g | Vitamin A: 20IU | Calcium: 5mg | Iron: 0.6mg
Looking for something to make your Sweetheart for Valentines Day? These Snickerdoodle Cookies {with Coconut Oil} would make the perfect sweet treat for that someone special!
Here are some more sweet recipes for Valentines day. Just click on the picture for the recipe.
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