Cocoa-Dusted Snickerdoodle Cookies
Crisp on the outside and soft in the centre, these delicious cookies are rich in flavour and feature our own Coconut Nectar used in place of molasses.
  • 1 3/4Cups All- purpose flourcan also substitute gluten-free flour blend
  • 1/2Tsp Cream of tartar
  • 1/2Tsp Baking soda
  • 1/8Tsp salt
  • 3/4Cup sugar
  • 1/2Cup Unsalted butterroom temperature
  • 1/4Cup Naked coconuts coconut nectar
  • 1 Egg
  • 1Tsp Vanilla extract
  • 3Tbsp sugar
  • 1/2Tsp Ground cinnamon
  • 1/2Cup Cocoa powder
  1. Preheat oven to 375°F.
  2. In a bowl, whisk together flour, cream of tartar, baking soda, and salt until well blended. Set aside.
  3. In a large mixing bowl, mix butter and sugar until light and fluffy.
  4. Add Naked Coconuts Coconut Nectar and beat until combined, scraping down the sides of the bowl as needed.
  5. Add egg and vanilla and mix until smooth.
  6. Add dry ingredients and mix until incorporated and no dry flour remains.
  7. In a small dish, mix raw sugar together with cocoa powder and cinnamon until well blended.
  8. Drop dough by the tablespoonful into sugar mixture, rolling until completely coated. Dough will be sticky, but the sugar mixture should keep it from sticking to your hands.
  9. Arrange dough on non-stick or parchment-lined baking sheets, leaving 2 inches of space between cookies.
  10. Bake for 10 minutes or until cookies are just set on top and bottoms are lightly golden brown.
  11. Let cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely. Cookies will keep, stored in an airtight container, for up to 5 days.