Vegan Classic Snickerdoodles

Delight in the timeless charm of 'Vegan Classic Snickerdoodles,' a plant-based twist on the beloved cinnamon-sugar cookie. These soft and chewy cookies boast a golden, buttery texture achieved entirely without eggs or dairy, thanks to clever swaps like vegan butter and a flaxseed egg. Each dough ball is lovingly rolled in a cinnamon-sugar coating before baking to perfection, creating a crackled top that’s iconic to snickerdoodles. With just 15 minutes of prep time and a handful of pantry staples, you can whip up 24 cookies ideal for cozy evenings or festive gatherings. Serve these vegan snickerdoodles with a warm cup of almond milk or your favorite latte for a treat everyone—vegan or not—will adore!

Nutriscore Rating: 40/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 24

Ingredients

• 2.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Cream of tartar
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1.5 teaspoons Cinnamon
• 1 cup Vegan butter, room temperature
• 1 cup Granulated sugar
• 0.25 cup Brown sugar
• 1 tablespoon Ground flaxseeds
• 2.5 tablespoons Water
• 2 teaspoons Vanilla extract
• 1 tablespoon Cinnamon (for coating)
• 0.25 cup Granulated sugar (for coating)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a small bowl, combine the ground flaxseeds and water. Stir and let it sit for about 5 minutes to thicken. This will act as the egg replacer.

Step 3

In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, salt, and cinnamon. Set aside.

Step 4

In a large bowl, beat the vegan butter with an electric mixer on medium speed until creamy and smooth.

Step 5

Add the granulated sugar and brown sugar to the butter and continue to beat until light and fluffy, about 2 minutes.

Step 6

Mix in the thickened flaxseed mixture and vanilla extract, blending well.

Step 7

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 8

In a small shallow dish, combine the cinnamon and granulated sugar for the coating.

Step 9

Scoop a tablespoon of dough, roll it into a ball, and then roll it in the cinnamon-sugar mixture until well coated.

Step 10

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 11

Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden, but the centers are still soft.

Step 12

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 13

Enjoy your vegan classic snickerdoodles with a glass of almond milk or your favorite vegan beverage!

Nutrition Facts

Serving size	(898.4g)

Amount per serving	% Daily Value*
Calories	3972.9

Total Fat 192.0g	0%
Saturated Fat 51.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3802.4mg	0%
Total Carbohydrate 530.0g	0%
Dietary Fiber 16.3g	0%
Total Sugars 287.4g
Protein 32.8g	0%

Vitamin D 0IU	0%
Calcium 210.0mg	0%
Iron 15.6mg	0%
Potassium 742.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.4%

Protein: 3.3%

Carbs: 53.3%