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.