…because sometimes you just need a little indulgence, right?

Good heavens, friends, these vegan snifferdoodles are disappearing too quickly at my house! They are quick to make, and the recipe only makes 15-18 cookies so you don’t get that guilty feeling. (You know that feeling, right? Where your craving for a cookie or two turns into seven or eight because you made a huge batch and don’t want to be wasteful? Just me? Ahhh.)

Thank you Dreena Burton for the recipe, via her Let Them Eat Vegan cookbook. Minor alterations made by me. These are already soy-free, but if you use spelt flour they are also wheat-free.

3/4 c. + 1 T. sifted spelt flour (I used 1/2 – 3/4 c. all-purpose flour because I didn’t have spelt flour)

1/4 c. + 2 T. oat flour (to make oat flour, grind oatmeal in a food processor until fine)

1/3 c. sugar

1/4 t. ground cinnamon

1/4 t. salt

1 t. baking powder

1/4 t. baking soda

1/4 c. pure maple syrup

2 t. vanilla

3 T. canola oil

coating:

2 t. sugar

1 t. cinnamon

Preheat the oven to 350. Combine the dry ingredients. Stir in the wet ingredients until everything is just incorporated and the dough is formed. Refrigerate for about 5 minutes.

Scoop into balls (1/2 T. each), rolling in the cinnamon-sugar coating before placing on the cookie sheet. Do not flatten the cookies. Bake for 10 minutes.

Remove from the oven (they will dry out if overbaked!) and let cool on the pan for 30 seconds to 1 minute (again, to prevent drying). Transfer to a cooling rack and enjoy!