Easy Vegan Snickerdoodles
User Reviews
5
Easy Vegan Snickerdoodles
Description
The recipe replaces eggs with a flax mash, blending flax meal and water, then incorporates vegan butter and sugar creamed until fluffy. The dough includes all-purpose flour, cream of tartar, baking soda, cinnamon, and salt to achieve the classic snickerdoodle tang and spice. Vanilla extract adds aroma.
The dough balls are rolled in a cinnamon-sugar coating, which caramelizes lightly in the oven to provide a crisped shell with soft, chewy interiors after baking for around 10–12 minutes at 350°F. Slight flattening before baking ensures even cooking and the signature cookie shape.
Instructions advise measuring flour properly to avoid dry cookies and warn not to overcrowd the baking sheet as the cookies spread substantially. The cookies are recommended to be slightly underbaked when removed from the oven, letting residual heat continue baking them for optimal softness.
Ingredients
- 2 tablespoons flax meal
- 5 tablespoons of water
- 1 cup vegan butter room temperature, unsalted
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cream of tartar of
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
Sugar Cinnamon Coating
- ¼ cup sugar
- 2 tablespoons cinnamon
Instructions
- In a small bowl, add the flax meal and water. Mix well and set aside.
- Preheat the oven to 350 degrees F. and prepare a baking sheet with a silicone mat or parchment paper.
- Using a mixer, beat the vegan butter and sugar until light and fluffy. This takes about 3 to 4 minutes. Then, add the flax mixture and vanilla extract. Mix for another minute.
- In a medium bowl, mix the flour, cream of tartar, baking soda, cinnamon, and salt.
- Add dry ingredients to wet ingredients and mix well until fully incorporated.
- In a small bowl, combine ¼ cup of sugar and 2 tablespoons cinnamon.
- Scoop two tablespoons of dough into your hand and roll into a ball. Then roll into the cinnamon until fully coated.
- Place 2 inches apart on the prepared baking sheet and using a spatula gently press the balls to lightly flatten them.
- Bake for 10 to 12 minutes. When ready, let sit on the cookie sheet for 15 minutes. Using a spatula, gently transfer the cookies to a cooling rack.
Notes
- Properly measure flour by fluffing and leveling to prevent dense or dry cookies.
- For smaller cookies, use a tablespoon scoop and reduce baking time to 8–10 minutes.
- Space cookies at least 2 inches apart to allow for spreading without merging.
- Remove cookies slightly underbaked and allow to cool on the baking sheet to finish cooking and maintain chewy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 3g | 150% |
| Sodium | 305mg | 13% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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