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Easy Vegan Snickerdoodles
These vegan snickerdoodles are soft, slightly chewy, pillowy, and loaded with cinnamon sugar flavor but no dairy or eggs – A classic holiday cookie vegans and non-vegans can enjoy all year!
Prep Time
15 mins
Cook Time
15 mins
Cool
15 mins
Total Time
40 mins
Servings: 12 cookies
Calories: 314 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 tablespoons of flax meal
- 5 tablespoons of water
- 1 cup unsalted vegan butter, room temperature
- 1 cup of sugar
- 1 teaspoon of vanilla extract
- 2 ½ cups of all-purpose flour
- 2 teaspoons of Cream of Tartar
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- ½ teaspoon of salt
Sugar Cinnamon Coating
- ¼ cup of 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.
Cup of Yum
Notes
- Measure the flour correctly: Fluff it up in the bag, spoon it into the measuring cup, then use the back of a knife to level the measuring cup. This ensures you don’t end up with dense/dry cookies.
- For smaller cookies: Use a tablespoon scoop and bake them for 8-10 minutes.
- Don’t overcrowd the tray: The cookies spread a lot, so require the space to do so without turning into one giant blob.
- Don’t overbake the cookies: They should be slightly under-baked and soft when removed from the oven. The residual heat further bakes them for perfect soft, chewy snickerdoodles. The longer they bake, the crisper they’ll be.
Nutrition Information
Calories
314kcal
(16%)
Carbohydrates
43g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
3g
Sodium
305mg
(13%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
4IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 314
% 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.