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Soft Snickerdoodles (Vegan)

Pillowy soft & chewy cookies covered with cinnamon sugar. These vegan cookies are so simple to make, and even more addicting. 

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 cookies 1x
  • Category: Dessert
  • Cuisine: American
Units Scale

Ingredients

  • 113 g vegan salted butter
  • 100 g granulated sugar
  • 33 g light brown sugar
  • 2 tsp flaxmeal
  • 3 tsp hot water
  • 1 tsp vanilla extract
  • 187 g all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Cinnamon Sugar Coating

  • 70 g granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper.
  2. Cookie dough: To create the flaxegg, combine the hot water and flax meal. Set aside. In a large bowl beat the vegan butter with granulated sugar and light brown sugar for 2-3 minutes or until light and fluffy. Add the vanilla extract and the flaxegg. In another bowl combine all-purpose flour, cream of tartar, baking soda, ground cinnamon and salt. Whisk to combine. Transfer the dry ingredients into the bowl with the wet. Fold to combine.
  3. Bake: Roll the cookie dough into around 1 1/2 tbsp amounts. To make the coating, combine the granulated sugar and ground cinnamon in a wide bowl. Roll all 12 cookie dough balls into the cinnamon sugar mix. Place onto the pre-lined baking sheet. Keeping a 2-inch distance between each cookie. Gently press down the cookie dough ball with the back of a spoon. Sprinkle a little more of that cinnamon sugar mix. Bake for 10-11 minutes. Allow to cool on the baking sheet for 10 minutes, then transfer onto a cooling rack to cool for 5ish minutes more. Enjoy!