Soft and chewy vegan snickerdoodles with a sugar-cinnamon coating.
- flax egg (1 tablespoon ground flax seed+ 2 ½ tablespoon water)
- 1 1/2 cup (190 g) all-purpose or whole wheat flour (spooned and leveled)
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup (58 g) vegan butter (softened)
- ½ cup (100 g) raw cane sugar
- ¼ cup (61 g) unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 1/2 teaspoons ground cinnamon
- Preheat: the oven to 350˚ F (180˚C) and line a cookie sheet with parchment paper or a silicone mat.
- Make a flax egg: Mix one tablespoon of ground flaxseed with 2 ½ tablespoons of water and let it sit and gel while you prep the rest of the ingredients (about 10 minutes).
- Topping: Mix the sugar and cinnamon for the topping together in a small bowl.
- Dry ingredients: Whisk the flour, cream of tartar, baking soda, ground cinnamon, and salt together in a medium bowl, then set aside.
- Wet ingredients: In a large bowl using a stand mixer or a hand mixer, cream the butter and the sugar together until it's combined and creamy. Then mix in the applesauce, flax egg, and vanilla extract into the butter.
- Combine: Add the dry ingredients to the wet ingredients and mix to combine, I briefly use the hand mixer to incorporate the wet and dry ingredients, then finish combining by using a silicone spatula, scraping around the bowl. The dough should be thick and easy to form a ball.
- Roll: Form cookie dough into balls, about 1 ½ tablespoon and roll them in the sugar/cinnamon mixture to coat.
- Bake: Spread the cookies 2 inches apart on the prepared baking tray, lightly pressing down the balls to flatten them out because they don't spread much, then bake for 12-15 minutes.
- Cool: Let the cookies cool for about 10 minutes before transferring them to a cooling rack, they'll be soft and firm up while cooling.
- Storage: Store in an airtight container at room temperature for about 5 days.
Spoon the flour out of the bag and into the measuring cup, then level off with the back of a knife. Flour can settle and compact while in storage, scooping it out ensures the cup of flour is not too tightly packed. Too much flour in the recipe can result in dry cookies.
The cookies can also be flattened after baking while they are still warm, creating pretty little cracks from the cinnamon coating cracking. Baking them in mounds may take a couple more minutes to bake (closer to the 15-minute mark).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: oven
- Cuisine: American
Keywords: vegan cookies, dairy free snickerdoodles