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Dairy Free Snickerdoodle (Vegan)

The perfect soft and chewy dairy free snickerdoodles! Try these super easy, one bowl vegan snickerdoodle cookies today!
Course Dessert, Holiday
Cuisine American
Keyword dairy free cookies, dairy free dessert, dairy free holidays
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies
Calories 139kcal
Author LarishaBernard


Flax Egg


Cinnamon Sugar Mixture


  • Preheat oven to 350 degrees. (*See Step 6 first)
  • Combine the flax egg ingredients together in a small bowl and let sit for 15 minutes. 
  • In a large bowl, cream together the softened butter and both sugars for 3 minutes. 
  • Add in the flax egg and vanilla. Beat to combine. 
  • Add the dry ingredients to a sifter and sift into the wet ingredients.  Beat until just combined, don't over work the dough. 
  • It's preferred at this point to let the dough chill for at least an hour or overnight, but you can use right away if needed. 
  • In a small bowl, combine the cinnamon and sugar together. 
  • Scoop 1 tablespoon dough out at a time and roll into balls.  Roll balls into the cinnamon and sugar mixture. 
  • Place on a non stick baking sheet and bake for 8-10 minutes. (For chewier cookies, bake less. For crunchier cookies, bake longer). Edges should just start to be golden brown. 
  • Remove from oven. Let sit for 2 minutes, then immediately transfer to a cooling rack. 
  • Makes approximately 30 cookies. 


**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1cookie | Calories: 139kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 69mg | Sugar: 15g | Vitamin A: 290IU | Calcium: 18mg | Iron: 0.6mg