Description
Soft, cinnamon-spiced vegan cookies that use coconut oil for a rich, buttery texture. Perfect for holiday platters and plant-based gifting.
Ingredients
Scale
- 1/2 cup refined coconut oil, softened
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened coconut oil and brown sugar until light and fluffy.
- Stir in the vanilla extract and salt until well combined.
- In a separate bowl, whisk together the flour, baking soda, and 1 tablespoon of cinnamon.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Mix the 1/4 cup granulated sugar and 1 teaspoon of cinnamon in a small bowl.
- Scoop 1 tablespoon of dough, roll into a ball, and roll in the cinnamon-sugar mixture.
- Place balls 2 inches apart on the baking sheet and bake for 10-12 minutes until edges are golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American