Chocolate Dipped Snickerdoodles
Soft, chewy snickerdoodles coated in cinnamon sugar and dipped in dairy-free chocolate for a decadent twist. Easy, vegan, and absolutely irresistible!
Servings 32 cookies
Calories 121kcal
Ingredients
Cookie Dough
- 1 cup vegan butter softened
- 1 cup sugar (see notes)
- ½ cup unsweetened applesauce
- ¼ cup plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 ¾ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Topping
- 3 tablespoons sugar
- 1 tablespoon cinnamon
Chocolate Topping
- 1 cup dairy free chocolate chips
- 1 tablespoon coconut oil
Instructions
Prepare the Cookie Dough:
- Place the vegan butter and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
- In a separate bowl, add the flours, cream of tartar, baking soda and salt. Stir until combined.
- Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
Bake the Cookies:
- When you're ready to bake, preheat the oven 350°F/175°C. Linke a cookie sheet with parchment paper.
- Prepare the cinnamon topping by stirring together sugar and cinnamon in a bowl.
- She cookie dough into 1 ½" balls (slightly smaller than a golf ball). Roll cookie dough balls in cinnamon sugar until well-coated. Place on cookie sheet approximately 2 inches apart.
- Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to an wire rack to cool completely.
Dipping Cookies:
- Pour chocolate chips into a microwave-safe bowl. Add the coconut oil. Microwave the chocolate in 30 second increments, stirring in between until the chocolate chips are melted.
- Line a baking sheet with waxed paper. Dip cookies in melted chocolate (or use a spoon to spread melted chocolate over half of the top of each cookie). Place on waxed paper for the chocolate to firm up. Place the tray in the fridge to encourage a faster setting time. Bonus: Add sprinkles to the chocolate before it sets.
- Store finished cookies in an airtight container at room temperature for up to 3 to 5 days or in the fridge for up to 10 days. They can be frozen in a freezer-safe container for up to 3 months .
Notes
It's tempting to leave these cookies in the oven a little longer, but they firm up as they cool.
If you want equally-sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball. For me, the entire ball of dough weighed 32.25 ounces, so divided by 36, my individual cookie dough balls weighted .90 each.
On sugar: I used turbinado (raw sugar), but coconut sugar would work well in this recipe too. If you don't have either, granulated sugar works fine.
If you're in a hurry, cut the dough in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls.
Nutrition
Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 140IU | Calcium: 15mg | Iron: 0.7mg
