Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies are simply the best vegan, plant-based cookies I’ve ever had. Cinnamon sugar-coating on the outside and soft inside. I made these for a family member who is on a plant based diet. I couldn’t believe that these were just as good as my non-vegan snickerdoodle cookie recipe. Give them a try or make them for someone!

We also have a non-vegan version Snickerdoodle recipe.

Try some of our other Recipes:

Ribollita Soup

Bok Choy and Mushroom Stir Fry

Mushroom Gnocchi Soup

Thai Green Curry

Pasta Fagioli (White Bean Soup)

Baked Tofu

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Vegan Snickerdoodle Cookies

Indulge in the best vegan snickerdoodle cookies. Cinnamon sugar-coating on the outside and soft inside. Perfect for plant-based diets.

5 from 4 votes

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Ingredients

  

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Snickerdoodle Dough

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plant based butter, room temperature (i.e.Earth Balance Brand)
• 1 1/2 cups sugar
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• 1/3 cup sugar
• 2 tablespons cinnamon

Instructions

 

• Preheat oven to 350 degrees F.
• In a large bowl, mix together flour, cream of tartar, baking soda, and salt together. Set aside.
• With an electric mixer, cream together butter (barely softened) and sugar. Add flaxseed mixture, vanilla and blend well.
• Add dry ingredients to wet ingredient and mix until combined. Do not over mix.
• In a small bowl, combine remaining 1/3 cup sugar and 2 tablespoons cinnamon.
• Use a small cookie scoop to scoop out dough, roll into a ball and then roll in the cinnamon sugar mixture. Do this twice so they are well coated.
• Place on an ungreased cookie sheet, I like to use parchment paper. Place cookies 2 inches apart.
• Bake for 8-10 minutes. Let sit on the cookies sheet for a few minutes before removing to a wire rack to cool. Enjoy!

Notes

You can make the cookie dough ahead of time and chill in the refrigerator and then bake.  Usually refrigerated dough will result in a thicker cookie and won’t have as many cracks.

 

Store cookies in an airtight container at room temp. 3-4 days.  They also freeze very well in a zip-lock freezer bag for 3 months.

Tried this recipe?Let us know how it was!