Name: Vegan Snickerdoodles
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons chia seeds; 3 tablespoons plant-based milk, plain, unsweetened; 2 teaspoons vanilla; ¾ cup softened vegan margarine; ½ cup organic sugar; 3 cups all purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; Pinch salt; 3 tablespoons organic sugar; 2 teaspoons cinnamon

Sharon Palmer RD

Published on April 26, 2020

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Classic snickerdoodles cookies are as comforting as can be, and just a little bit kinder in this 100% plant-based version, which uses chia seeds instead of eggs and is a bit lighter on sugar. Aromatic and flavored with a cinnamon topping, you can make these easy vegan snickerdoodle cookies in just minutes out of seven ingredients (not including pantry staples) you probably have on hand right now: flour, cinnamon, chia seeds, plant-based milk, vanilla, sugar, baking soda, cream of tartar, and vegan margarine. These simple cookies are so delicious served at your coffee break, picnic, potluck, or dessert. Plus, I love to put them in a glass jar, add a ribbon, and share them as an edible hostess gift. You can also freeze these vegan cookies for up to 6 months in an airtight storage container. Get to baking!

Step-By-Step Guide:

Mix up the chia seeds with the wet ingredients, then add the dry ingredients to make a thick dough.

Roll the cookies into balls, then dip into cinnamon sugar. Bake at 375 F for 10 minutes.

Gently press the back of a spoon into the cookies to flatten them slightly. Bake for another 8 minutes.

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Vegan Snickerdoodles

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Author: The Plant-Powered Dietitian
Total Time: 35 minutes
Yield: 24 cookies 1x
Diet: Vegan

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Description

These classic vegan snickerdoodles cookies are filled with the aromas and flavors of cinnamon. Plus, they are quick and easy—get them done in 35 minutes with seven ingredients you probably have on hand right now.

Ingredients

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Cookie Dough:

2 tablespoons chia seeds
3 tablespoons plant-based milk, plain, unsweetened
2 teaspoons vanilla
¾ cup softened vegan margarine
½ cup organic sugar
3 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
Pinch salt

Cinnamon Spice Topping:

3 tablespoons organic sugar
2 teaspoons cinnamon

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Instructions

Preheat oven to 375 F.
Combine chia seeds with plant-based milk and vanilla and whip together with a whisk. Set aside for two minutes.
Add softened margarine with the whisk.
Add organic sugar and stir with a fork until smooth.
Add flour, cream of tartar, baking soda, and pinch of salt. Stir with a fork just until dough is smooth and well combined.
Make cinnamon spice topping by mixing together 3 tablespoons sugar with 2 teaspoons cinnamon in a small dish.
Roll out cookie dough into small balls (24) with hands. Roll each ball into the cinnamon sugar and place on baking sheet sprayed with nonstick cooking spray. Space out evenly three inches apart.
Place in oven and bake for 10 minutes. Flatten top of each cookie gently with the back of a spoon. Bake for an additional 8 minutes, until golden brown.
Remove from oven and cool. Makes 24 cookies.

Prep Time: 17 minutes
Cook Time: 18 minutes
Category: Cookies
Cuisine: American