"Soft, chewy, tangy cinnamon sugar cookies made healthier with oat flour and coconut sugar. Vegan, gluten-free, and just 8 ingredients!"
Persimmon Snickerdoodles
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- Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 8
Recipe Card
ingredients
- 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
ingredients
- 1 tablespoon coconut sugar
- 1/2 teaspoon cinnamon
Method
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.