Easy Vegan Snickerdoodle Cookies
Soft, chewy, easy Vegan Snickerdoodle Cookie recipe made with just 8 simple ingredients!
Servings 34 cookies
Equipment
Ingredients
- 2 flax eggs (2 tbsp flax seed meal+5 tbsp water mixed and chilled for 10 min)
- 1 cup softened vegan butter (I used Earth Balance)
- 1½ cups organic cane sugar
- 1½ tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp cream of tartar
- 3 cups organic all-purpose flour
For Rolling
- 3 tbsp organic cane sugar to create cinnamon sugar mixture
- 1½ tsp ground cinnamon to create cinnamon sugar mixture
Instructions
- Combine the flaxseed meal and water to make a flax egg. Set aside in the freezer to thicken/chill.2 flax eggs
- Preheat oven to 350°.
- Use a hand or standing mixer to beat the sugar and butter until light and fluffy.1 cup softened vegan butter, 1½ cups organic cane sugar
- Add in vanilla extract and flax eggs and beat until well combined. Scrape down the sides as needed while mixing.1½ tsp vanilla extract
- Add in dry ingredients until dough is formed and has started slightly pulling away from the sides of the bowl. Note: dough will look a little sticky and the texture will be soft, not firm1 tsp baking powder, ¼ tsp salt, 1 tsp cream of tartar, 3 cups organic all-purpose flour
- Combine the cinnamon and sugar rolling mixture in a small bowl.3 tbsp organic cane sugar, 1½ tsp ground cinnamon
- Using a cookie scoop, form dough into small balls and toss in cinnamon and sugar mixture so that all sides are covered, then transfer to a sheet pan lined with parchment paper.
- Once each ball has been coated in the cinnamon sugar mixture and placed on the sheet pan, bake for 10 minutes.
- Once finished baking, let cool for 10 minutes and enjoy! Note: cookies may appear puffy after retrieving from the oven, but will deflate as they cool.