Coffee-Infused Snickerdoodles
A vegan twist on classic snickerdoodles, infused with rich coffee flavor for a delicious, energizing treat.
Ingredients
For the cookie dough:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- ¼ tsp salt
- 1 tsp ground cinnamon
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- 2 tbsp brewed coffee strong
- 1 tsp vanilla extract
For the cinnamon-sugar coating:
- ¼ cup sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix flour, baking soda, cream of tartar, salt, and cinnamon.
- In a separate bowl, combine melted coconut oil, maple syrup, coffee, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Roll the dough into 1-inch balls.
- Mix the cinnamon and sugar in a small bowl.
- Roll each cookie ball in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheet and flatten slightly.
- Bake for 10–12 minutes, or until the edges are golden.
- Allow to cool on a rack before devouring.
Notes
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Iron: 6%
- Magnesium: 8%
- Vitamin E: 4%
- Calcium: 2%
- Potassium: 3%
Flavor-Enhancing Tips
- Add a pinch of sea salt to the dough for an unexpected salty-sweet twist.
- For an extra coffee kick, use coffee-flavored vegan chocolate chips.
- Drizzle melted dark chocolate over the cooled cookies for an indulgent finish.
- Try adding a splash of almond extract for a fun twist on flavor.