Soft, Chewy, 30-Minute Vegan Snickerdoodle Cookies (One Bowl!)
Perfectly soft, chewy and slightly crisp on the outside, these Easy Vegan Snickerdoodle Cookies come together in less than 30 minutes and in one bowl! 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 chewy cookie perfection!
Servings 24 cookies
Calories 190kcal
Equipment
- Hand or stand mixer
- Baking sheet
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
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!
Notes
Storing leftovers: While these cookies are best enjoyed fresh, you can store leftovers in an airtight container for up to 3 days. I recommend freezing leftover dough balls or baked cookies!
Nutrition
Calories: 190kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g
