baking · cooking · Dessert

Chocolate Snickerdoodles

Chocolate Snickerdoodles


  • ½ cup neutral vegetable oil
  • 1 cup granulated sugar
  • ¼ cup pure maple syrup
  • 3 Tbsp original almond milk
  • 2 tsp pure vanilla extract
  • 1 2/3 cups white whole wheat flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt

Roll in –

  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon


Preheat oven to 350°, line two baking sheet with parchment paper.

In a large mixing bowl whisk the oil, sugar, maple syrup, milk and vanilla until smooth.

In a small mixing bowl whisk the flour, cocoa, baking soda, cinnamon and salt together. Add to the wet ingredients, stir until mixed.

Use a 1 Tablespoon Disher to make balls. Stir the remaining sugar and cinnamon together in a shallow bowl, roll the balls in it to coat. Place on the prepared baking sheets, 12 to a sheet, press with fork tine to make criss-cross on top. Bake for 10 to 12 minutes, until crackly on top.

Let cool for 5 minutes to set up, transfer to cooling racks.

The cookies freeze well.

Makes about 2½ dozen.


6 thoughts on “Chocolate Snickerdoodles

  1. You have lucky kids – you make some really wonderful treats. We had a few when I was younger, but quite a lot of them were shop bought. Oh well, at least I wasn’t fed unhealthy fizzy drinks when I was very young…

  2. My 12 year old can’t wait to try this one. My girls like my snickerdoodles, but she loves chocolate, so when she saw this she was really excited about the two being mixed in one cookie!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.