Persimmon Snickerdoodles
"Soft, chewy, tangy cinnamon sugar cookies made healthier with oat flour and coconut sugar. Vegan, gluten-free, and just 8 ingredients!"
-- @ellielikescooking
More from @ellielikescooking


Prep time 10mins
Cook time 10mins
Serves or Makes: 8


  • 3 tablespoons refined coconut oil, softened
  • 3 tablespoons coconut sugar
  • 2 tablespoons persimmon puree
  • 1/ 2 teaspoon vanilla extract
  • 1/ 2 cup plus 2 tablespoons oat flour
  • 1/ 4 teaspoon cream of tartar
  • 1/ 4 teaspoon baking soda
  • 1/ 8 teaspoon cinnamon
  • a pinch of nutmeg, optional

Cinnamon Sugar Coating

  • 1 tablespoon coconut sugar
  • 1/ 2 teaspoon cinnamon


  • Step 1

    Preheat oven to 375°F. Set aside a lined baking sheet for the cookies.

  • Step 2

    Mix together cinnamon/sugar coating in a shallow bowl and set aside.

  • Step 3

    Cream together coconut oil and sugar. Add persimmon puree and vanilla extract and gently combine.

  • Step 4

    In a separate bowl, mix together oat flour, cream of tartar, baking soda, and salt. Add to wet ingredients and mix until a cookie dough forms. Add a splash of plant milk if the batter is too dry.

  • Step 5

    Scoop cookie dough into balls (about 1 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs.

  • Step 6

    Bake 10 minutes, until browned and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for about 5 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results.