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Stack of vegan snickerdoodle cookies.
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5 from 5 votes

Vegan Snickerdoodle Cookies

These Vegan Snickerdoodle Cookies are soft and chewy with no chill time needed they're an easy and quick cookie! Ready in 30 minutes!
Prep Time10 minutes
Cook Time10 minutes
Cool10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 18 cookies
Calories: 101kcal
Author: Alison Corey

Ingredients

  • ½ cup vegan butter
  • ½ cup pure organic cane sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon flax
  • 3 tablespoon water
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 ¼ cup all-purpose flour

Cinnamon Sugar Coating

  • 1 teaspoon cinnamon
  • 3 tablespoon pure organic cane sugar

Instructions

  • Preheat the oven to 375 F. Make the flax egg by combining 1 tablespoon of ground flax with 3 tablespoons of water in a small bowl. Allow it to sit for 5 minutes.
  • Meanwhile, cream the room temperature vegan butter, and sugar using a hand or stand mixer for about 2 minutes or until light and fluffy.
  • Beat in the flax egg, and vanilla extract until well combined.
  • In a small bowl combine the all-purpose flour, cream of tartar, and baking soda. Whisk together until evenly combined.
  • Slowly add the dry ingredients to the wet ingredients in three parts beating on low speed until well combined. Scrape the sides of the bowl to incorporate. The dough will be thick.
  • In a small bowl combine cinnamon and 3 tablespoon of cane sugar.
  • Using a cookie scoop or spoon, scoop 1 tablespoon of dough and roll it into a ball. Then, roll the balls in the cinnamon sugar to evenly coat. Place the cookie dough balls on a parchment-lined cookie sheet.
  • Bake for 10 minutes or until golden brown around the edgles. Gently using the back of a spoon flatten the cookies a little bit right after you take them out of the oven. Allow to cool for 10 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Video

Notes

Top Tips for Making Simply Perfect Vegan Snickerdoodles
  • Make sure the vegan butter is softened at room temperature but not melted.
  • When purchasing vegan butter there are some good ones and some not-so-good ones. I prefer Earth Balance or Miyokos vegan butter.
  • A flax egg adds the needed moisture and binding capabilities of an egg. As an alternative, you can use ¼ cup of dairy-free milk, or a ¼ cup of unsweetened applesauce.
  • I used organic cane sugar in these cookies. I tried them using coconut sugar and they just didn't turn out as well. They were a dark amber color, but feel free to use coconut sugar in place of cane sugar if you prefer.
  • To make these gluten-free use a gluten-free 1:1 flour blend. I like Bob's Red Mill 1:1 Gluten-Free Baking Flour.

Nutrition

Calories: 101kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 72mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 240IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.5mg