Easy Vegan Snickerdoodles

5 from 33 votes

These vegan snickerdoodles are soft, slightly chewy, and rolled in cinnamon sugar, with no eggs or dairy. A classic holiday cookie everyone can enjoy all year!

Prep Time15

Cook Time10

Cool15

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 314kcal

Author: Toni Okamoto

Equipment

Ingredients

2 Tablespoons (14 g) flax meal
5 Tablespoons (75 ml) water
1 cup (225 g) unsalted vegan butter room temperature
1 cup (200 g) sugar
1 teaspoon (5 ml) vanilla extract
2 ½ cups (315 g) all-purpose flour spooned and leveled
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt

Cinnamon Sugar Coating

¼ cup (50 g) sugar
2 Tablespoons cinnamon

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
In a small bowl, stir together the flax meal and water. Set it aside for 5 minutes to thicken.
Using a mixer, beat the vegan butter and sugar for 3 to 4 minutes, until light and fluffy.
Add the flax mixture and vanilla extract and mix for 1 more minute.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix until fully combined.
In a small bowl, stir together the sugar and cinnamon for the coating.
Scoop 2 Tablespoon portions of dough and roll them into balls.
Roll each ball in the cinnamon sugar until fully coated.
Place the balls 2 inches apart on the prepared baking sheet and gently flatten them with a spatula.
Bake for 10 to 12 minutes, until the edges are slightly golden and the centers still look soft.
Let the cookies cool on the baking sheet for 15 minutes, then transfer them to a cooling rack.

Notes

Spoon the flour into the measuring cup and level it off with a knife, so the cookies don't turn out dense or dry.
For smaller cookies, use a 1 Tablespoon scoop and bake for 8 to 10 minutes.
For slightly thicker cookies, don't flatten the dough balls.
The cookies keep baking on the warm tray, and the longer they bake, the crisper they get.
Store cooled cookies in an airtight container at room temperature for 4 to 5 days, in the fridge for up to 10 days, or in the freezer for 2 to 3 months.

Nutrition