Dairy Free Snickerdoodle (Vegan)
The perfect soft and chewy dairy free snickerdoodles! Try these super easy, one bowl vegan snickerdoodle cookies today!
Servings: 30 cookies
Calories: 139kcal
Ingredients
Flax Egg
- 1 tablespoon ground flax seeds
- 3 tbsp warm water
Snickerdoodles
- 1 cup vegan butter, softened
- 1 cup vegan sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 1 ½ teaspoon cream of tartar
- 1 tsp baking powder
- ½ teaspoon baking soda
- ¼ tsp salt
Cinnamon Sugar Mixture
- 3 tablespoon vegan sugar
- 1 tablespoon cinnamon
Instructions
- 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.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
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