Vegan Eggnog Snickerdoodles

1 cup coconut oil, at room temperature (still semi-solid)

1 1/2 cups granulated sugar

1/3 cup aquafaba (see notes)

2 tsp. rum extract

1 tsp. ground nutmeg

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. sea salt

2 3/4 cup all-purpose flour

2 Tbsp. granulated sugar

2 tsp. ground cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, add coconut oil and sugar, and beat until creamy.
2. Add aquafaba and rum extract, and mix again until combined and fluffy.
3. Add ground nutmeg, baking soda, cream of tartar, and salt, and mix again until combined.
4. Gradually add flour to the mixer while running, and mix until dough is fully incorporated.
5. Preheat oven to 400 degrees F.
6. In a small bowl, combine 2 Tbsp. granulated sugar and 2 tsp. cinnamon. Set aside.
7. Using a tablespoon, scoop dough and roll into balls using your palms. Roll balls of dough in granulated sugar/cinnamon mixture to coat, then place on a lined baking sheet (parchment paper or a silicone baking mat).
8. Bake cookies at 400 degrees F for 9-11 minutes. Remove from the oven, and let cool on the tray for 2 minutes before transferring cookies to a wire rack to cool completely.
   

Notes:

• Aquafaba is the liquid in canned chickpeas. It is viscous, and often used as an egg replacer in vegan baking. Drain a can of chickpeas, reserving the liquid in a food storage container. Keep aquafaba refrigerated for up to one week. Use the chickpeas to make one of my other recipes, like Lemon Curry Chickpea Soup or Crispy Chickpeas and Pasta!
• I have also made these cookies using gluten-free flour (Bob’s Red Mill 1:1 All-Purpose Gluten-Free Baking Mix). The main difference I found with gluten-free flour was that the cookies took on the longer end of the baking time to be done. Other gluten-free flour blends may perform differently, but that’s my experience with the brand above. The cookies still turned out great!