MenuDelicious vegan and gluten-free snickerdoodle cookies, soft and chewy with a hint of cinnamon.
Preheat oven to 350°F
In a mixing bowl, combine gluten-free flour, coconut sugar, baking soda, cream of tartar, and cinnamon.
Per serving
In a separate bowl, mix together applesauce, melted coconut oil, and vanilla extract until well combined.
Pour wet ingredients into dry ingredients and stir until a dough forms.
Scoop tablespoon-sized amounts of dough, roll into balls, and roll in cinnamon sugar.
Place dough balls on prepared baking sheets, spaced 2 inches apart.
Bake for 10-12 minutes, or until edges are golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.