I made these Vegan Snickerdoodle Cookies with Non-dairy Chocolate. They were crispy and delicious, and drizzled in non-dairy white and dark chocolate.
Vegan Snickerdoodle Cookies with Non-dairy Chocolate
Ingredients:
1/2 Cup of vegan butter, softened slightly
1/4 Cup of coconut sugar
2 Tablespoons of unsweetened almond milk
1/2 Cup of organic sugar
2 Teaspoons of vanilla extract
1 1/2 Cups of all-purpose gluten free flour
1/2 Teaspoon of baking soda
1 Teaspoon of cinnamon
1 Teaspoon of tartar
1/4 Teaspoon of Himalayan salt
Topping:
1 Cup of nondairy white chocolate chips
2 Tablespoons of coconut oil
1/4 Cup of dark nondairy chocolate, drizzled
Directions:
-Preheat the oven to 375F degrees. Line a baking sheet with parchment paper. Set aside.
-Mix the vegan butter, coconut sugar and organic sugar in a large bowl. Then use a handheld mixer and cream the butter and sugars until combined about 2 minutes. Add the plant based milk and vanilla extract then combine ingredients.
-Add the gluten-free all purpose flour, baking soda, cinnamon, cream of tartar and Himalayan salt and to the bowl. Stir together again until combined.
-Use a cookie scoop then roll the dough into 10 -13 balls. Add to the baking sheet with parchment paper.
-Bake the cookies for 11 – 12 minutes on the middle rack of the oven until the edges are firm. Remove the cookies from the oven then cool for 15 minutes on the baking sheet.
-In a double boiler add 1 Tablespoon of coconut oil and nondairy white chocolate chips. Melt until smooth and creamy. Dip each cookie into the chocolate, then add to the baking sheet to harden.
-Then melt nondairy dark chocolate and 1 tablespoon of coconut oil. Stir until creamy, then drizzle each cookie and enjoy!
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