Soft+Chewy Vegan Snickerdoodle Cookies
Servings 30 cookies
Ingredients
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup softened vegan butter (I used Earth Balance)
- 2 flax eggs (2 tbsp flax seed meal+5 tbsp water mixed and chilled for 10 min)
- 1 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cream of tartar
- 2 1/2 cups all purpose flour
- 3 tbsp white sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350. Begin by mixing both sugars and butter until light and fluffy.
- Add in vanilla and flax eggs until well combined.
- Add in dry ingredients until dough is formed.
- Mix white sugar and cinnamon together. Set aside.
- Using a cookie scoop, form dough into small balls and toss in cinnamon and sugar mixture then transfer to a sheet pan lined with parchment paper.
- Once completed, transfer the pan to the refrigerator for about 10 minutes, then bake for 13 minutes.
- Let cool for 5-7 minutes and enjoy!