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Vegan Snickerdoodle Cookies

Easy Vegan Snickerdoodle Cookies

Soft, chewy, easy Vegan Snickerdoodle Cookie recipe made with just 8 simple ingredients!
Course Dessert
Cuisine American
Keyword Cookies, Snickerdoodles, Vegan Cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 34 cookies


For Rolling


  • Combine the flaxseed meal and water to make a flax egg. Set aside in the freezer to thicken/chill.
  • Preheat oven to 350°.
  • Use a hand or standing mixer to beat the sugar and butter until light and fluffy.
  • Add in vanilla extract and flax eggs and beat until well combined. Scrape down the sides as needed while mixing.
  • 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 firm
  • Combine the cinnamon and sugar rolling mixture in a small bowl.
  • 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.