by Perfectly soft, chewy and cinnamony sweet, these Vegan Snickerdoodle Cookies come together in less than 30 minutes and are an easy one-bowl cookie recipe! Simply combine the wet and dry ingredients and whisk together until a fluffy batter forms, then roll in a delicious combination of cinnamon and sugar before baking until cinnamon sugar cookie perfection!
Friends, when I tell you I was completely and utterly blown away by these snickerdoodle cookies… I’m not exaggerating.
They perfectly cinnamony, chewy and sweet, while being slightly crisp on the outside and perfectly tender on the inside.
Plus they’re made in ONE BOWL! Yes, that’s right, a one-bowl cookie recipe that actually turns out delicious every time!
And just because I’m a Registered Dietitian doesn’t mean I don’t love a good cookie recipe (like, hello, have you tried my Vegan Peppermint Chocolate Cookies?!,) and these eggless snickerdoodles are no different!
Plus, I tested these a few times to make sure that they don’t require any chilling, meaning you get to enjoy them when you’re actually craving them rather than having to way the excruciating 30 minutes for them to chill! You’re welcome.
Eggless Snickerdoodle Perfection!
I consider myself an expert at vegan dessert recipes that don’t use eggs, and my secret hack is ground flax seeds!
When mixed with water the ground flax seeds gel up to form an egg consistency that helps to bind the rest of the ingredients together and gives oyu those classic soft and chewy vegan cookies!
Notice how I’m saying ground flax seeds? I’ve tested whole flax seeds instead of ground when I accidentally bought the wrong ones, and trust me, they don’t work, so stick to ground!
Now, if you forgot to mix the ground flax seeds into water at the beginning of the recipe (it’s happened to all of us!) I have a hack for you! You can mix them with warm water instead of cool to help them gel up faster, and they should be ready to use in just a minute or two!
The Secret to Classic Snickerdoodle Flavor
Have you ever wondered what gives snickerdoodles they’re classic sweet-but-slightly-tangy taste? It’s the cream of tartar!
Since I know it’s kind of a niche ingredient, I tested these dairy-free snickerdoodle cookies both with and without the cream of tartar, and without it, they’re basically just….sugar cookies.
Which, don’t get me wrong, is still delicious! But if you want that classic tangy snickerdoodle flavor, don’t skip it!
These cookies are best enjoyed within a day or two! If you don’t want to make all of the cookies at once, I’ve tested freezing the individually rolled dough in freezer-safe bags, and it works beautifully! You can also freeze extra cookies once they’re baked! I do this all the time with my Easy Vegan Breakfast Cookies for a quick grab-and-go breakfast!
Let’s Bake Some Cinnamony Magic!
Soft, Chewy, 30-Minute Vegan Snickerdoodle Cookies (One Bowl!)
Ingredients
Wet Ingredients
- 1 1/3 cups granulated sugar
- 1 cup vegan butter, softened
- 1 tbsp ground flax seeds
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
Topping
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Equipment
- Hand or stand mixer
- Baking sheet
Instructions
- Start by preheating the oven to 325 F and lining a baking sheet with parchment paper.
- Next, make your flax egg by combining the ground flax seeds with 2.5 tbsp of warm water in a small bowl.
- To a large bowl, add your softened butter and sugar. Using a mixer, beat on medium until the butter looks glossy and the sugar has been fully incorporated.
- Add the remaining wet ingredients to the butter and sugar and beat together until well combined. Add the dry ingredients to the bowl and beat with the wet ingredients until the batter is well combined and looks fluffy.
- In a small bowl, combine the cinnamon sugar topping. Roll ~2 tbsp of batter into a ball, then roll it in the cinnamon sugar topping. I like to sprinkle some extra cinnamon sugar on top, too!
- Place evenly on the baking sheet.Once all of the batter has been rolled, place the baking sheet in the oven for 11 minutes, or until just slightly golden brown on the outside. Let them cool on the pan and enjoy!
