Something about this time of year makes me crave snickerdoodles. The problem is, I can never seem to stick with the original. Well maybe it isn’t such a problem. In fact, it’s led me to all sorts of cookie delight. This season’s rendition? The chipperdoodle. I debated about name for quite a while. Snickerchipper? Chocolate Doodle? Both fine names, but eventually I decided that chipperdoodle was the cutest. And who can argue with a cute and tasty treat? Not I, that’s for sure.
So about these cookies. I was so excited when one of my coworkers told me it tasted like a chocolate chip snickerdoodle. Up until that point, I didn’t know if I had biased taste buds. These cookies have all the cinnamony goodness one expects in a snickerdoodle, with the added bonus of a crunchy turbinado sugar coating, and a very generous sprinkling of mini chocolate chips. Because, obviously, miniature chocolate chips are cuter than their full size counterparts. Plus you can fit so many more of them in each bite. Which is a priority.
Anyway,I made these cookies for a work meeting, and they were gone within the hour. I guess that’s a good sign. And in fact, I’ve decided to make cookies (or muffins, cakes, etc. a weekly thing at work. This way I’ll for sure have something worthwhile to share with all of you at least once a week. I’m aiming for more, though!
- 1 flax egg (1 tablespoon ground flax plus 3 tablespoons water)
- 1/2 cup coconut oil, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons non dairy milk of choice plus more if necessary
- 2 cups white whole wheat or whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup turbinado sugar
- 1 teaspoons ground cinnamon
- 1/3 cup mini chocolate chips
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a small bowl, combine ground flax and water. Set aside to gel for 2-3 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil, granulated sugar, and vanilla extract until light and fluffy, about 3 minutes. Pour in non dairy milk and flax egg and mix until full incorporated.
- Pour in the flour, baking powder, 1/2 teaspoon cinnamon, and salt, and mix until fully incorporated, careful not to over mix. The dough will be slightly crumbly, but should stick together when you squeeze it in your hands. Add additional non dairy milk if necessary, a tablespoon at a time, until you reach this consistency.
- In a small bowl, stir together the turbinado sugar and cinnamon. Pour the chocolate chips into a small bowl.
- Roll about 1 tablespoon of dough into a ball, then roll in the cinnamon sugar, and press into the chocolate chips. Place on baking sheet and flatten with fingers, leaving about an inch between each. The cookies spread minimally while baking.
- Bake cookies for 12-14 minutes, until golden on the edges.
P.S. If you’re thinking about your annual holiday cookie baking extravaganza (we all have those, right? Right. Phew.) these cookies certainly fit the bill. You won’t get one complaint. Not a single one. Unless, of course, you invite someone into your home who doesn’t like chocolate. And if that’s the case, well they’ve already lost their right to an opinion! If you’re looking for other seasonally appropriate cookie options, be sure to try my chewy pumpkin chocolate chip oatmeal cookies!