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 6 votes

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Ingredients

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.