For the cookies
- 1/ 4 cup coconut oil, softened
- 3 tablespoons granulated sugar
- 2 tablespoons applesauce, room temperature
- 1/ 2 teaspoon vanilla extract
- 10 tablespoons all purpose flour
- 1/ 2 teaspoon cream of tartar
- 1/ 4 teaspoon baking soda
- a pinch of salt
- 1 teaspoon soy milk, (optional if needed)
For Cinnamon Sugar Coating
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
Preheat oven to 375°F. Set aside a baking sheet for the cookies.
Mix together cinnamon sugar coating in a shallow bowl and set aside.
Cream together coconut oil and sugar until light and fluffy. Add applesauce (make sure it's room temperature) and vanilla extract and briefly combine.
In a separate bowl, mix together flour, cream of tartar, baking soda, and salt. Add to wet ingredients and mix until a cookie dough forms. Add a splash of soy milk if the batter is too dry.
Scoop cookie dough into balls (about 1-2 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs for thin cookies, or leave in balls for puffy cookies.
Bake 10-12 minutes, until lightly golden 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 10 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results. Store leftovers in an air-tight container at room temperature, or freeze to be eaten in the future.