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Vegan Snickerdoodle Cookies

Delightful soft and chewy vegan snickerdoodle cookies rolled in cinnamon sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cinnamon sugar coating
  • 1 cup cane sugar For rolling
  • 2 teaspoons cinnamon Provides aromatic flavor
For the cookie dough
  • 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour Ensures gluten-free texture
  • 1 teaspoon cream of tartar Helps create fluffy cookies
  • 1 teaspoon baking soda Acts as a leavening agent
  • 1 teaspoon ground cinnamon Enhances flavor
  • 1/2 teaspoon sea salt Balances sweetness
  • 1/2 cup cane sugar Adds sweetness
  • 1/2 cup organic brown sugar Adds moisture and richer flavor
  • 1/2 cup vegan butter Provides richness
  • 1 tablespoon Bob’s Red Mill Egg Replacer For binding the ingredients
  • 1 teaspoon vanilla extract Enhances sweetness

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
  3. In a small bowl, combine the cane sugar and cinnamon for rolling.
Cooking
  1. In a mixing bowl, whisk together the gluten-free flour, cream of tartar, baking soda, ground cinnamon, and sea salt until blended.
  2. In another bowl, cream together the softened vegan butter, cane sugar, and brown sugar until light and fluffy.
  3. Stir in the egg replacer and vanilla extract until well mixed.
  4. Gradually add the flour mixture to the butter mixture, stirring until combined.
  5. Scoop out tablespoon-sized dough, roll into balls, and coat in the cinnamon sugar mixture.
  6. Place dough balls on the prepared baking sheet and bake for 10-12 minutes or until the edges are golden.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Chill the dough for 30 minutes before baking to prevent spreading. For added flavor, consider mixing in a pinch of nutmeg.