Want more classic cookies turned vegan? Check out my Perfect Vegan Chocolate Chip Cookies, The Best Vegan Sugar Cookies and Classic Vegan Peanut Butter Cookies as well! Who could possibly resist the chewiest cookie of all time, vegan snickerdoodles? They’re pillowy soft and puffy with an irresistible tangy flavor and cinnamon sugar coating. Yum! Here’s what one reader had to say: “This recipe is amazing! Very easy to make and so delicious! My family and I loved these cookies. I will definitely be making them again!” Bridget
Why I love this recipe
The perfect cookie for holidays or any time of the year! Delightfully soft and tender with a comforting cinnamon sugar coating, snickerdoodles are always a hit. They are chewy, soft with that signature tang from cream of tartar. They aren’t snickerdoodles without it! They’re quick and easy to make in 1 bowl! Plus, they freeze very well, so you can always have a batch on hand.
How to make vegan snickerdoodle cookies
Stir the ground flaxseed and water together to make the flax egg. Set it aside to thicken. In another bowl, stir the cinnamon and sugar together, then set aside. Cream the vegan butter and sugar together until light and fluffy. Next, mix in the flax egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients. Mix until just combined. Cookie dough troubleshooting: At this point, the dough will be very thick rather than too wet or dry. In other words, it should be easy to scoop and roll into balls! If it’s too dry or crumbly, add 1 to 2 tablespoons of non-dairy milk. Too wet? Add 1 tablespoon of flour. Scoop about 2 tablespoons of cookie dough at a time and roll into balls. Repeat until you run out of dough. After rolling, toss the cookie dough balls in the cinnamon-sugar topping so they’re fully coated. Place the cookie dough balls on a prepared baking sheet, then bake. They’ll look soft when they’re done but will firm up as they cool! Let them cool on the pan for a few minutes before transferring them to a wire rack. Enjoy! For extra cinnamon-sugary goodness: While the cookies are still warm, place them back in the cinnamon sugar. Coat on both sides before returning them to the cooling rack. Enjoy immediately!
Frequently asked questions
*This post has been updated with new photos and some improved writing. Was first published November 2018.
