Servings: Servings: 12 cookies

1x 1x
2x 2x
3x 3x
 
Wet: subheading: Wet:
▢ 1/2 cup refined coconut oil or vegan butter (use vegan butter for a richer flavor) ▢ ½ cup refined coconut oil or vegan butter (use vegan butter for a richer flavor)
▢ 1/2 cup + 2 tbsp light brown sugar ▢ ½ cup + 2 tbsp light brown sugar
▢ 1/4 cup maple syrup ▢ ¼ cup maple syrup
▢ 2 tsp vanilla extract ▢ 2 tsp vanilla extract
▢ 1/4 cup non-dairy milk (at room temperature*) ▢ ¼ cup non-dairy milk (at room temperature*)
 
Dry: subheading: Dry:
▢ 1 1/3 cup fine blanched almond flour ▢ 1 ⅓ cup fine blanched almond flour
▢ 1 1/2 cup all purpose flour (I used gluten free, regular will also work) ▢ 1 ½ cup all purpose flour (I used gluten free, regular will also work)
▢ 1/2 tsp baking soda ▢ ½ tsp baking soda
▢ 1/2 tsp baking powder ▢ ½ tsp baking powder
▢ 1/4 tsp salt ▢ ¼ tsp salt
▢ 1 tsp cinnamon ▢ 1 tsp cinnamon
▢ 1 tsp cream of tartar* ▢ 1 tsp cream of tartar*
 
For Rolling: subheading: For Rolling:
▢ 1/4 cup granulated sugar (I used cane, but brown or coconut both work) ▢ ¼ cup granulated sugar (I used cane, but brown or coconut both work)
▢ 2 tsp cinnamon ▢ 2 tsp cinnamon

INSTRUCTIONS
Add the solid coconut oil or butter to a large mixing bowl and microwave for about 10 seconds or until soft. You don't want it completely melted, but if you press on it with your finger, it should leave a dent. The butter will take about 20 seconds to soften properly, the oil about 10.
Once softened, add in the light brown sugar and cream together using an electric mixer.
Beat in the remaining wet ingredients until well combined.
In a separate bowl, whisk together all of the dry ingredients.
Add the dry to the wet and use a wooden spoon to mix together until combined.
Add the dough to the fridge to set for 30 minutes.
During the final 15 or so minutes, preheat the oven to 350 degrees Fahrenheit.
Use a cookie scoop and roll into even balls. Roll in the cinnamon sugar mixture.
Transfer to a baking sheet lined with parchment paper with enough room between each cookie and bake for 10 to 14 minutes. 11 minutes is usually ideal in my oven, but all ovens are different. They should look really soft in the center when they come out of the oven, but will continue cooking as they cool, so avoid leaving them in for longer if you want them nice and soft.
Let cool on the baking sheet for 10 minutes, then transfer to a wire rack using a spatula.

NOTES  NOTES
Be sure to use refined coconut oil for this recipe. Virgin coconut oil will give off a coconut-y flavor and not pair very well with the other flavors.  Be sure to use refined coconut oil for this recipe. Virgin coconut oil will give off a coconut-y flavor and not pair very well with the other flavors.
You can sub the coconut oil for equal parts vegan butter. Follow the same steps and use softened butter to cream with the sugar.  You can sub the coconut oil for equal parts vegan butter. Follow the same steps and use softened butter to cream with the sugar.
I used the Bob’s Red Mill GF all purpose flour in the blue bag for this recipe. You can try other GF all purpose flours, just make sure it already has xanthan gum in the mix. Different flour blends using different flours, so it can change the final texture a bit, but all in all it should be ok. You can also sub for regular all purpose flour if you are not GF.  I used the Bob’s Red Mill GF all purpose flour in the blue bag for this recipe. You can try other GF all purpose flours, just make sure it already has xanthan gum in the mix. Different flour blends using different flours, so it can change the final texture a bit, but all in all it should be ok. You can also sub for regular all purpose flour if you are not GF.
Cream of tartar is an important ingredient that gives snickerdoodles their distinct flavor and texture. If you do not have it, you can leave it out and leave out the baking soda. Sub both for 2 tsp baking powder. The results won’t be quite the same, but will still be delicious.  Cream of tartar is an important ingredient that gives snickerdoodles their distinct flavor and texture. If you do not have it, you can leave it out and leave out the baking soda. Sub both for 2 tsp baking powder. The results won’t be quite the same, but will still be delicious.
You want your milk at room temperature so it doesn’t cause the oil to completely harden. if it was in the fridge, just microwave it for about 10 seconds to warm it up.  You want your milk at room temperature so it doesn’t cause the oil to completely harden. if it was in the fridge, just microwave it for about 10 seconds to warm it up.
You can sub the light brown sugar for coconut, but the color will be darker and the flavor slightly less sweet.  You can sub the light brown sugar for coconut, but the color will be darker and the flavor slightly less sweet.