Summertime and snickerdoodles. For me, they’re practically synonymous.

Summer will be gone far too soon, but it’s not to late to whip up a fresh batch of snickerdoodle dandies to accompany your weekend barbeque or potluck. To see Chocolate-Covered Katie’s party-sized recipe, click here.

To make four little (or two big) cookies for yourself, keep reading.


2 T flour ( I used 1 T ww & 1 T coconut)

a pinch of baking powder, salt, baking soda, and vanilla

2 heaping t milk

1 T stevia

2 t vegan butter


-Preheat oven to 330 degrees. Lightly grease a cookie sheet and set aside.

-Blend all dry ingredients and push to one side of the bowl. Add milk and vanilla to other side and blend. Combine dry and wet.

-Slowly cut in the butter to the dough mixture. If it’s too dry, add a bit more butter or a t of applesauce if you’re worried about fat (but you shouldn’t be. Ask me why!

-Once soft dough has formed, roll into balls. Then roll in well-blended cinnamon-stevia mixture. For softer cookies, pop the rolled balls in the freezer for a bit. Don’t let them freeze, but the colder they get, the softer they’ll be.

-Bake for 5-8 minutes. For a classic snickerdoodle appearance, what I’m dubbing the “cracked effect,” press down on the cookies softly.

Serve warm and savor these last few days of summer-season sweets!


3 thoughts on “Snickerdoodles

  1. Pingback: No-Bake Peanut Butter Balls | Collegiate Culinaire

  2. Pingback: Guilt-Free Gingerbread Cookies | Collegiate Culinaire

  3. Pingback: Chewy Vanilla Coconut Cookies | Collegiate Culinaire

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