Vegan Snickerdoodle Cookies
Last Updated on January 12, 2024 by Annie
Soft, fluffy, and oh so sweet, these vegan snickerdoodle cookies make the perfect holiday treat! Tender snickerdoodle cookie dough is rolled in a delightful cinnamon sugar coating for a comforting vegan dessert.
I have been known to run out of ingredients while baking often. Usually I pause where I’m at and run to the store to pick up whatever odd ingredients I need but when it comes to eggs, I have found it’s often pretty easy to swap in a flax egg (especially when it comes to cookies).
On one particular baking session, after making a few too many breakfast burritos, I found myself out of eggs and hankering for a warm snickerdoodle cookie.
Instead of throwing in the towel or running to the store, I swapped the egg out for a flax egg and I’ll never look back. These soft and chewy snickerdoodle cookies are as good as the original recipe without dairy or eggs. They make the perfect treat whether you are vegan or not.
Why We LOVE These Vegan Snickerdoodle Cookies
Aside from being wildly addictive, here are just a few more reasons to love this vegan cookie recipe.
- Easy to make. These soft vegan snickerdoodle cookies whip up easily in a mixing bowl and can also be made without a mixer if needed.
- Great for making in advance. You can make and store the dough in the refrigerator or freezer for a delicious stash when the cookie cravings kick in.
- Soft, warm, and chewy. What more could you want from a cinnamon sugar coated cookie?
Vegan Swaps for these Snickerdoodle Cookies
Using my traditional snickerdoodle cookie recipe, I made two small swaps to keep these cookies both dairy-free and vegan.
- Flax egg– Swap out traditional eggs with a flax egg blend made from ground flax seed and water.
- Plant-based butter– In place of butter, I used a plant-based alternative (Country Crock’s Plant Butter Sticks).
HOW TO SUBSTITUTE EGG IN A RECIPE
One of the best ways to replace an egg in a recipe is with a mixture of ground flaxseed meal and water. To make an egg replacement with a flax egg for a cookie recipe:
- Stir together 1 tablespoon of ground flaxseed meal with 2.5 tablespoons of water.
- Allow the mixture to set for 5 minutes. This will give the flaxseed meal time to turn into a gelatinous mixture which will in turn bind the dough in the same way an egg would.
- Add into the recipe when you would normally add in the egg.
How to Make Vegan Snickerdoodle Cookies
Ingredients You’ll Need
- Flax egg– A mixture of ground flax seed and water bind these snickerdoodle cookies together.
- Plant-based butter– I used Country Crock’s plant-based butter sticks to help keep these cookies soft and tender.
- Sugar– A blend of granulated sugar and brown sugar make these chewy snickerdoodles soft and sweet.
- Vanilla– Enhances the flavor of these vegan cookies.
- Flour– Provides the sturcture that holds these cinnamon sugar cookies together.
- Leavening agents– A blend of cream of tartar, baking soda, and salt work to help keep these cookies tender and fluffy.
- Cinnamon– For a hint of cinnamon inside the cookies.
- Cinnamon sugar coating– Kisses the exterior of these delightful cookies in cinnamon sugary goodness!
Step-By-Step Directions for Vegan Snickerdoodle Cookies
- Make the flax eggs. In a small bowl mix together the flax meal and the water and allow to sit 5 minutes.
- Cream plant-based butter and sugar. Meanwhile, in the base of a stand mixer, cream vegan butter, sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add flax and vanilla. Next, stir in the flax egg and vanilla until combined.
- Mix dry ingredients. In a medium bowl stir together flour, cream of tartar, baking soda, salt, and cinnamon.
- Add dry ingredients. With the mixer on low, spoon the flour mixture into the creamed butter mixture until fully combined.
- Chill the dough. Cover the dough and refrigerate for at least 30 minutes before baking.
- Prepare for baking. After 30 minutes, preheat the oven to 350°F and remove the snickerdoodle cookie dough from the refrigerator.
- Line a baking sheet with parchment paper and set aside.
- Roll the dough into 1 tablespoon sized balls then coat the balls in cinnamon sugar.
- Bake for 10 minutes in the preheated oven and allow to cool 1 minute on the baking sheet before transferring to a cooling rack.
Serving Vegan Snickerdoodles
Warm from the oven is always the best way to enjoy a soft and chewy vegan snickerdoodle cookie. Some other ways you might want to serve them up include.
- Sandwiched with a scoop of vanilla vegan ice cream.
- Dipped in cup of hot coffee.
- With a cold glass of oat milk.
- Along side a glass of dairy-free Peppermint Hot Chocolate.
Tips for Freezing and Making-Ahead
If you want to make these chewy, vegan snickerdoodle cookies in advance here’s the best way to freeze and bake them when you are ready.
- Make the dough completely and instead of refrigerating the dough to chill, roll into 1 tablespoon sized balls and place on a parchment paper lined baking sheet.
- Place the baking sheet in the freezer and freeze at least 30 minutes.
- Transfer the dough balls to a freezer-safe container and store for up to 3 months.
When you are ready to bake:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Remove the dough from the freezer and make the cinnamon-sugar mixture.
- Roll the balls in the cinnamon-sugar to coat. You might need to let the dough thaw a bit before rolling to help the cinnamon sugar better stick to the dough.
- Bake for 11-12 minutes then allow to cool on the cookie sheet for at least 1 minute before transferring to a cooling rack.
More Snickerdoodle Recipes to Make Next
- Snickerdoodle Ice Cream Sandwiches
- Pumpkin Spice Snickerdoodle Cookies
- Snickerdoodle Baked Oats
- Snickerdoodle Cookie Bars
If you tried this vegan snickerdoodle cookie recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
Looking for more delicious dairy-free recipes and tips? Sign up for my newsletter below to get the most helpful recipes, tips, and products for your life after dairy.
Vegan Snickerdoodle Cookies
Kissed with cinnamon-sugar coating, these vegan snickerdoodle cookies make the perfect holiday treat!
Ingredients
Snickerdoodle Cookie Dough
- 1 Tablespoon Flax Seed Meal
- 2 ½ Tablespoons Water
- ½ cup Plant-based butter at room temperature
- ¾ cup Sugar
- ¼ cup Brown sugar
- 1 teaspoon Vanilla
- 1 ½ cups Flour
- ¾ teaspoon Cream of Tartar
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
Cinnamon Sugar
- 2 Tablespoons Sugar
- 1 teaspoon Cinnamon
Instructions
-
Make the flax eggs. In a small bowl mix together 1 Tablespoon flax seed meal and 2 ½ Tablespoons water and allow to sit 5 minutes.
-
Meanwhile, in the base of a stand mixer, cream ½ cup vegan butter, ¾ cup sugar, and ¼ cup brown sugar until light and fluffy, about 3 minutes.
-
Next, stir in the flax egg and 1 Teaspoon vanilla until combined.
-
In a medium bowl stir together 1 ½ cup flour, ¾ teaspoon cream of tartar, ¼ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon.
-
With the mixer on low, spoon the flour mixture into the creamed butter mixture until fully combined.
-
Cover the dough and refrigerate for at least 30 minutes before baking.
-
After 30 minutes, preheat the oven to 350°F and remove the snickerdoodle cookie dough from the refrigerator.
-
Line a baking sheet with parchment paper and set aside.
-
Roll the dough into 1 Tablespoon sized balls then coat the balls in cinnamon sugar.
-
Bake for 10 minutes in the preheated oven and allow to cool 1 minute on the baking sheet before transferring to a cooling rack.
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.