Vegan Classic Snickerdoodles
Indulge in the timeless charm of *Vegan Classic Snickerdoodles*, a plant-based twist on the beloved cinnamon-sugar cookie. Featuring a soft, chewy center with a perfectly crisp edge, these cookies are made with vegan butter and a flaxseed egg substitute, maintaining all the nostalgic flavors without any animal products. The dough is rolled in a fragrant cinnamon-sugar coating, ensuring every bite is packed with warm, sweet spice. Ready in under 30 minutes, these snickerdoodles are perfect for holiday gatherings, cozy evenings, or satisfying a cookie craving. Serve them with a glass of almond milk for the ultimate vegan treat, and enjoy a classic dessert that’s both delicious and dairy-free. Perfect for vegans and cookie lovers alike, this recipe is sure to become a go-to favorite!
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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.
In a medium bowl, whisk together the flour, baking powder, cream of tartar, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the vegan butter with an electric mixer on medium speed until creamy and smooth.
Add the granulated sugar and brown sugar to the butter and continue to beat until light and fluffy, about 2 minutes.
Mix in the thickened flaxseed mixture and vanilla extract, blending well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small shallow dish, combine the cinnamon and granulated sugar for the coating.
Scoop a tablespoon of dough, roll it into a ball, and then roll it in the cinnamon-sugar mixture until well coated.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
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.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your vegan classic snickerdoodles with a glass of almond milk or your favorite vegan beverage!
Nutrition Facts
Calories |
173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 13.0 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 41 mg | 1% | |
*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.
