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…

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