Vegan Snickerdoodle Cookies
Soft, chewy vegan snickerdoodle cookies made with a simple flax egg. No chill, classic cinnamon sugar coating, and easy to make in under 30 minutes.
Ingredients
Cookie Dough
- 1 stick Vegan Butter, ideally unsalted but it's okay if it is
- ½ cup Cane Sugar
- ¼ cup Brown Sugar
- 1 Flax Egg, 1 tbsp flax meal + 2 tbsp water, rested 5 min
- 1 tbsp Plant Milk, Soy, almond, oat, etc
- 1 tsp Vanilla Extract or Paste
- 1 ½ cups All-Purpose Flour
- 1 tbsp Corn Starch
- 1 tsp Cream of Tartar
- ½ tsp Baking Soda
- ½ tsp Sea Salt
Cinnamon Sugar Coating
- ¼ cup Cane Sugar
- 1 tbsp Cinnamon
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Make the flax egg by mixing ground flaxseed and water in a small bowl. Let sit for 5 minutes until thickened.
- In a large bowl, cream together the vegan butter, cane sugar, and brown sugar until smooth.
- Add the flax egg, vanilla extract, and plant milk. Mix until fully combined, scraping down the sides as needed.
- Add the flour, cornstarch, cream of tartar, baking soda, and salt. Mix just until a soft dough forms.
- In a small bowl, stir together the sugar and cinnamon for the coating.
- Scoop dough using a cookie scooper. Roll into balls, then roll generously in cinnamon sugar. Place on prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 11–13 minutes, until the edges are set and lightly golden. Let cool on the baking sheet for at least 10 minutes before serving.
- Optional: Sprinkle with extra cinnamon sugar while hot.