These vegan snickerdoodles are light, soft, and fluffy with a cinnamon sugar crisp coating – perfect for impressing the entire family! Plus, this recipe is gluten-free, dairy-free, uses just one bowl, and is made with 10 ingredients!
Vegan SnickerdoodlesCourse: KetoCuisine: VeganDifficulty: Medium
For the snickerdoodles:
1 flax egg (1 tbsp flax seeds + 2 1/2 tbsp water)
3/4 cup (120 g) rice flour or all-purpose flour (*see notes)
1/2 cup (60 g) almond meal or almond flour
1/4 cup (50 g) organic cane sugar or coconut sugar
3/4 tsp cream of tartar (*see notes)
1/2 tsp baking soda
1/2 tsp cinnamon
3 tbsp (40 g) vegan butter softened (I used vegan margarine) or coconut oil
1 1/2 tbsp (30 g) maple syrup
1 tsp vanilla extract
Cinnamon sugar for rolling:
3 tbsp organic cane sugar or coconut sugar
2 tsp cinnamon
- First, make the flax egg by mixing ground flax seeds and water in a small bowl. Set aside.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a large baking sheet with parchment paper.
- To a food processor (or mixing bowl) add almond meal, rice flour, organic cane sugar (or granulated sweetener of choice), cream of tartar, baking soda, and cinnamon. Blend for 10 seconds. If you don’t have a food processor, just mix with a spoon.
- Then add maple syrup, vanilla extract, vegan butter, and the flax egg. Mix again until the mixture holds together. The dough will be quite soft, not hard or firm (check the step-by-step photos above).
- Note: If you believe the dough is too soft and you will have problems shaping it, then you can place it in the fridge for about 15-30 minutes to firm up.
- To make the cinnamon sugar for rolling, simply add organic cane sugar and cinnamon to a small-medium bowl and stir with a spoon.
- Use a slightly heaped tablespoon of the dough, roughly shape it to a ball and place it in the cinnamon-sugar bowl. Coat the ball from all sides with the cinnamon sugar and place it on the prepared baking sheet. Do this with the remaining dough, leaving about 2-3 inches (5-7 cm) between the balls. The recipe makes 8-10 cookies.
- Don’t flatten them, just pop them in the oven and bake for 12 minutes. Let the cookies cool completely. They will be very soft at first but firm up once cooled. Enjoy! Store leftovers in an airtight container on the counter for a few days or in the fridge for up to 10 days. You can also freeze the cookies for up to 2 months.
- Flour: I used white rice flour for a gluten-free version, however, if you aren’t gluten-free you can use 1 cup (120 grams) of regular wheat flour. You might need to adjust the amount of flour slightly. If the dough is too soft, simply add more flour and if it’s too dry, add more vegan butter.
- Cream of tartar: If you don’t have it, you can substitute the cream of tartar and the baking soda with 1 1/4 teaspoons of baking powder, however, then the cookies won’t spread much.
- Flax Egg: You could try to substitute the flax egg with another egg replacer, such as applesauce, aquafaba, or pumpkin, for these eggless snickerdoodle cookies. Though I haven’t tried either- so I can’t guarantee the results.
- More tips and step-by-step photos are in the blog post above.
- The recipe makes just a small batch of 8-10 cookies. Double the recipe, if you wish.
- Vegan Snickerdoodles Amount Per Serving (1 cookie) Calories 187 Calories from Fat 72% Daily Value* Fat 8g12% Saturated Fat 1g5% Carbohydrates 28g9% Fiber 2g8% Sugar 13g14% Protein 3g6%