Vegan Snickerdoodle Cookies (Thick & Soft)
These Vegan Snickerdoodle Cookies are SO good! They’re soft-batch, thick and fluffy, and gluten-free! They’re easy to make and so cinnamon-y!
Before I make almost any “traditional” recipe, I usually google it’s Wikipedia page first. I like to ensure that I’m keeping it as close to the original definition as possibly, of course while making it vegan and usually gluten free. Imagine my amusement when I found out that “snickerdoodle” is either a German word, or a totally made up nonsense word. Can you say – relatable? I’m pretty sure I make up a new word every week. Wondering when one of mine will be used for something famous in the future?
All that said, starting this way also boosts my brain into learning mode. I love doing that because it helps me to really get into the groove of recipe development. I feel ready to dive in, and throw on some music or in this season’s case, a Christmas movie. The result? A recipe development session that is fun for me. And for you? Vegan Snickerdoodle Cookies!
Friends, these Vegan Snickerdoodle Cookies! They are soft-batch, thick and fluffy and man are they good. I am so in love with this flavour that I already know I’ll be making these again very soon. They’re loaded with so much yummy cinnamon-y flavourful and so great for the holidays. These are some easy to make, no nonsense (see what I did there?!) cookie thanks to Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Honestly, Bob’s Red Mill has changed the way that I bake gluten free. It’s the only gluten free flour mix (plus dozens on their other products) that I use and years (aka tried and true in all my gluten free recipes) later, I am still incredibly satisfied with it. It swaps out 1-to-1 so easily that I’ve made my popular vegan brownies with it too! I’m telling you – it blends so beautifully in these Vegan snickerdoodle cookies. Perfect for a holiday so that everyone can enjoy these cookies!!
Speaking of which – what are your holiday plans? I would love to know in the comments section so that we can spread the holiday cheer! We’re going away as a family for Christmas and I am SO excited! I’ll keep it a secret until we reach but let’s just say I’m ready!!
I hope you enjoy these beautiful cookies and that you check out Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It’s such a staple in our household that I literally cannot wait for you to try it for it to change your life! If you use it – you know what I mean! Enjoy friends!
Vegan Snickerdoodle Cookies (Thick & Soft)
Cinnamon Sugar Coating
- ¼ cup cane sugar (for rolling), (48g) or any sugar
- 2 teaspoons cinnamon
- 2 ½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour, (370g)
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup cane sugar, (96g) or any sugar
- ½ cup organic brown sugar, (96g) or any sugar
- 1 cup vegan butter, softened to room temperature* (226g)
- 2 Bob’s Red Mill Egg Replacer egg substitutes** , or 2 flax eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- In a bowl, add the sugar for rolling the cookies in. Set aside.
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the Bob's Red Mill Gluten Free 1-to-1 Baking Flour , cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a stand or hand mixer, cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, and the vanilla and blend again for another minute.
- Add the flour mixture into the mixture mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats. Preheat the oven to 350°F/180°C degrees.
- Once preheated, take the dough out the fridge. Using a 1 tablespoon scoop, scoop the dough and roll into a ball. Roll each cookie dough in the sugar cinnamon mixture to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing 3 inches of space between each cookie.
- Press down cookies slightly before baking. Bake for 12 minutes for slightly crisp on the outside and soft on the inside. Don’t overbake!
- Remove from oven and allow to cool on the baking sheet for at least 2-5 minutes outside of the oven, then transfer to a wire rack to cool for ten more minutes. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an air tight container once cooled.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I tried to half the recipe but these turned out super dry 🙁 I even tried to add an additional flax egg and water.
Oh no! This dough is reasonably wet so that should never have happened. Let me see if I can help – Did you weight out the ingredients? Did you do any ingredient swaps? Both of those are things that may cause it – let me know so I can help!
These turned out great! My whole family loved them. Thank you so much for sharing the recipe!
Wow I am SO happy to hear that!! You’re so welcome and thanks for sharing with me!!
Wow! Jessica, THANK YOU for such a wonderful vegan cookie recipe!
Mine turned out looking beautiful, as if they came straight from a professional bakery.
Next time I would just grind my sea salt a little finer as I only had course sea salt on hand and I’d weight the ingredients, as you mentioned, for total perfection.
I didn’t have time to bake them right after making the batter so popped them into the fridge overnight.
I think these would be perfect with a cup of tea.
Thanks so much Suzanne for taking the time to write such a heartwarming comment. We are really happy that you enjoyed this recipe! Jessica has these cookies with tea almost daily so we approve of your pairing! 🙂
i made these with non hydrogenated shortening as i didn’t not have enough vegan margarine. i also used 2 tsp baking powder instead of the soda/cream of tartar. they puffed up but deflated when cooled to the perfect consistency. i also used 1/3 almond flour that was left over from baking for a gf buddy.
these came out moist and delicious. can not wait to make again!
Wow I am SO happy to hear that!!
Hey Jessica! Can I sub the egg powder for real eggs and if so, how many? Can’t wait to make these; they look scrumptious. Thank you.
I’m not sure because I haven’t tried it with eggs! But you can definitely try!
Oh my goodness way too good! Thank you so much! I used flax eggs and a combo of coconut sugar and brown sugar. So delish!
Thank you so much for this nice review Kaide!
I like the crisp outside from the sugar compared to the soft inside of the cookie. I used two chia eggs instead of the flax eggs because that’s what I had available. Mine didn’t seem to be quite as golden as the photos though.
Awesome Kelly! We’re so happy that you like it. We’re happy that you were successfully able to make it your own.