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Stack of vegan snickerdoodle cookies with top cookie bitten

Vegan Snickerdoodle Cookies

Print Recipe
These Vegan Snickerdoodle Cookies have that classic cozy cinnamon flavour and an irresistible soft, thick, and fluffy texture. The best!
Course Desserts
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18 servings
Calories 186
Author Jessica Hylton

Ingredients

Cinnamon Sugar Coating

  • ¼ cup cane sugar (for rolling) (48g) or any sugar
  • 2 teaspoons cinnamon 5g

Snickerdoodle Cookies

  • 2 ½ cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour (370g)
  • 1 ½ teaspoons cream of tartar 6g
  • 1 teaspoon baking soda 5g
  • 1 teaspoon ground cinnamon 2.5g
  • ½ teaspoon sea salt 3g
  • 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 5mL

Instructions

Cinnamon Sugar Coating

  • In a bowl, mix together the sugar and cinnamon for rolling the cookies in. Set aside.

Snickerdoodle Cookies

  • 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 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 (about 15-20 minutes). 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.

Notes

  • *Most vegan butter is salted! If you use unsalted, compensate it with more sea salt.
  • **Bob’s Red Mill’s Egg Replacer powder is my FAVOURITE egg replacement for baking, especially cookies! Blog post here to learn how to make a flax egg.
  • Room temperature: Store vegan snickerdoodle cookies in an airtight container at room temperature for up to 4 days.
  • Freezer: Freeze already baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Nutrition

Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Sodium: 208mg | Potassium: 53mg | Fiber: 2g | Sugar: 15g | Vitamin A: 479IU | Calcium: 20mg | Iron: 1mg