Vegan Cinnamon Cookies with Coconut Oil
Equipment
- Mixing bowls One large, one small
- Hand mixer or sturdy wooden spoon To cream the sugar and coconut oil
- Baking sheet A standard cookie sheet works; line with parchment for easy cleanup
- Cookie scoop or tablespoon For uniform cookies
- Wire Rack For cooling, though a plate works in a pinch
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar light or dark, both work!
- ½ cup coconut oil solid, not melted—for that classic cookie texture
- 1 tbsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp plant-based milk like almond or oat
- 1 tsp vanilla extract
- Extra cinnamon and sugar for rolling optional but highly recommended
Instructions
Preheat and Prep
- Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Base
- In a large bowl, beat together the brown sugar and solid coconut oil until light and fluffy. This step mimics creaming butter and sugar in traditional cookie recipes—key for a soft bite.
Add Flavor
- Stir in the vanilla extract and plant-based milk until well combined.
Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly incorporate this dry mix into the wet mixture until a dough forms.
Roll and Coat (Optional but Fun)
- Scoop out dough balls, roll them in a cinnamon-sugar mixture if you’re feeling fancy—just like a classic snickerdoodle cookies recipe.
Bake to Perfection
- Bake for 9–10 minutes. The cookies will look slightly underdone in the center but will firm up as they cool.
Cool and Devour
- Let cookies rest on the sheet for 2 minutes before transferring to a wire rack.