Vegan Snickerdoodles

A soft and chewy sugar cookie with a slight tang that's rolled in cinnamon and sugar.

Course Dessert

Cuisine American, vegan

Keyword vegan snickerdoodle cookies, vegan snickerdoodles

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 139kcal

2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter
1/2 cup refined coconut oil or Crisco or replace with more vegan butter
1 1/2 cup sugar
2 tablespoons Bob's Red Mill egg replacement powder mixed with 4 tablespoons of water or 1/3 cup of applesauce or any egg replacement equal to 2 eggs.

Preheat the oven to 400° F. (Take your vegan butter out of the fridge and allow it to soften. Warm up your coconut oil so it is soft but not melted.)
Mix together 2 tablespoons of egg replacement powder with 4 tablespoons of water until smooth and set aside for at least 5 minutes. You can also use any other vegan egg replacement that is equivalent to 2 eggs.
Mix 2 3/4 cups of flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt in a bowl and set it aside.
Cream the 1/2 cup softened vegan butter, 1/2 cup soft coconut oil, and 1 1/2 cups sugar with an electric mixer for 3 minutes until it's light and fluffy.
Add the chickpea egg to the butter and sugar mixture and beat for an additional 30 seconds.
Turn the mixer to low and add the dry ingredients about 1/2 cup at a time until a stiff dough is formed.
Mix 1/3 cup of sugar and 2 tsp of cinnamon in a shallow bowl or plate.
Roll the dough into small balls about the size of a walnut.
Roll the balls of cookie dough in the cinnamon and sugar and place them on a cookie sheet about 3 inches apart (they will expand).
Bake the cookies for 8-10 minutes until they flatten out and begin to form cracks on top.
Let them cool on the cookie sheet for about 5 minutes before transferring them to a wire rack or a flat surface.

Cream the vegan butter, coconut oil, and sugar for a full 3 minutes before adding the other ingredients. This will trap air inside the dough, making your cookies puffier.
Use vegan butter that is soft, but not melted. If your butter is too melty, it will not mix correctly with the sugar. If you take it out of the fridge about 1/2 hour before you make them, it should be at a good temperature. If you don't have time to wait, you can microwave it for a few seconds to soften it.
Use a high-quality cookie sheet, such as an Air Bake brand or a thick, sturdy one. Thin cookie sheets don't distribute heat correctly and can cause the bottoms of your cookies to burn.
After about 8 minutes in the oven, keep an eye on your cookies. Remove them when they have flattened and cracks begin to form on the tops.
Making these for a holiday or special event? Swap out white sugar for vegan colored sugar and make these cookies colorful and festive for any occasion.