Ingredients:

  • 2 ¾ cups all-purpose flour (340 g)
  • 1 teaspoon baking soda (5 g)
  • 1 teaspoon cream of tartar (5 g)
  • ½ teaspoon salt (3 g)
  • 1 cup coconut oil, softened (240 mL)
  • 1 cup brown sugar, packed (220 g)
  • ½ cup granulated sugar (100 g)
  • ¼ cup dairy-free milk (almond, coconut, etc.) (60 mL)
  • 1 teaspoon vanilla extract (5 mL)
  • 2 tablespoons granulated sugar (25 g)
  • 1 tablespoon ground cinnamon (8 g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large mixing bowl, combine softened coconut oil, brown sugar, and granulated sugar. Mix until smooth.
  4. Stir in dairy-free milk and vanilla extract until fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine the sugar and cinnamon for the coating. Set aside.
  7. Using a cookie scoop or tablespoon, portion dough into balls.
  8. Roll each cookie ball in the cinnamon-sugar mixture until fully coated.
  9. Place cookies on the prepared baking sheets, spacing them about 2 inches apart, and bake for 10-12 minutes.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.