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Two fingers are holding a snickerdoodle cookie after just having been dipped in a bowl of melted chocolate.
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Chocolate Dipped Snickerdoodles

Take your favorite spiced cookies to the next level with these Chocolate Dipped Snickerdoodles. It's a recipe you'll come back to time and time again!
Course Dessert
Cuisine American
Keyword Chocolate Dipped Snickerdoodles
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 32 cookies
Calories 121kcal
Author Namely Marly

Ingredients

  • ½ cup vegan butter softened
  • ½ cup peanut butter
  • 1 cup sugar (see notes)
  • ½ cup unsweetened applesauce
  • 4 tablespoons water
  • ¼ cup plant-based milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 cup whole wheat pastry flour
  • 1 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
  • 1 cup dairy free chocolate chips
  • 1 tablespoon coconut oil

Instructions

  • Place the vegan butter, peanut butter and sugar in a mixing bowl. Using a stand mixer or regular mixer, mix on medium speed until creamy, about 2 minutes. Add the applesauce, milk, vinegar, and vanilla and mix until combined.
  • In a separate bowl, add the flours, cream of tartar, baking soda and salt. Stir until combined.
  • Add dry ingredients to wet ingredients. Mix well. Refrigerate the dough for 30 minutes. (see note for a faster way to do this)
  • Heat your oven to 350F. Get out a cookie sheet.
  • Shape the dough into balls slightly smaller than a golf ball. 
Pour the sugar and cinnamon together in a bowl.
  • Roll cookie dough balls in cinnamon sugar until well-coated.
 Place on cookie sheet approximately 2 inches apart.
  • Bake for 8-10 minutes. Remove from oven and allow to cool for a minute or two on the cookie sheet before transferring to an wire rack to cool completely.
  • Pour chocolate chips into a microwave-safe bowl. Add the coconut oil. Microwave the chocolate in 30 second increments, stirring in between until the chocolate chips are melted.
  • Use a spoon to spread melted chocolate over half of the top of each cookie. I like a nice, thick layer of chocolate. Then set aside to allow the chocolate to firm up. If you'd like to hasten this process, you could put them on a tray and store them in the fridge.

Notes

It's tempting to leave these cookies in the oven a little longer, but they firm up as they cool.
If you want equally-sized cookies, measure the entire ball of dough and then divide by 36 to determine the size of each cookie dough ball. For me, the entire ball of dough weighed 32.25 ounces, so divided by 36, my individual cookie dough balls weighted .90 each. 
On sugar: I used turbinado (raw sugar), but coconut sugar would work well in this recipe too. If you don't have either, granulated sugar works fine.
If you're in a hurry, cut the dough in half and wrap both in plastic wrap. Place both dough balls in the freezer. Wait ten minutes, remove one of the dough balls and begin rolling into individual cookie dough balls. Bake those and then remove the second dough ball and begin rolling it into individual dough balls. 

Nutrition

Calories: 121kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 75mg | Fiber: 1g | Sugar: 10g | Vitamin A: 140IU | Calcium: 15mg | Iron: 0.7mg