From the kitchen
Oat Milk Snickerdoodles
Soft-baked cookies that rely on oat milk for moisture and chew, rolled in the classic cinnamon-sugar coating and baked until just set.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 3 tbsp Oat Milk
- 2.75 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Neutral Oil
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon, for rolling
- 3 tbsp Sugar, for rolling
Method
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Whisk together the sugar, oil, and oat milk until combined.
- Fold in the flour and baking soda until a soft dough forms.
- Combine the cinnamon and sugar for rolling in a small bowl, then roll tablespoon-sized balls of dough in the mixture.
- Place on the prepared sheet and bake for 9 to 11 minutes until the edges are just set.
Kitchen note
Pull these while the centers still look slightly underdone. Like most oat milk-based baked goods, they firm up as they cool, and a fully set center in the oven means an overbaked cookie once it's cooled.
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