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Vegan Snickerdoodle Cookies

Course Dessert
Prep Time 15 minutes
Cook Time 14 minutes
Cooling Time 20 minutes
Total Time 44 minutes
Servings 10 cookies


  • food processor
  • kitchen aid/hand beaters


wet ingredients

  • 1 flax egg (1 tbsp flax meal + 3 tbsp of water)
  • 1/4 cup vegan butter (soft, but not melted)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla

dry ingredients

  • 3/4 cup almond flour
  • 1/2 cup oat flour
  • 1/4 cup brown rice flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp sea salt

cinnamon-sugar mixture

  • 2 tbsp coconut sugar (or sugar of choice)
  • 1 tbsp cinnamon


  • Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  • Prepare the flax egg by adding 3 tbsp of water to 1 tbsp of flax seed meal. Mix together and then let sit for 5-8 minutes until a yolky consistency has formed.
  • Begin to cream together the vegan butter and sugar using a kitchen aid or hand beaters. Then add the flax egg and the vanilla.
  • Combine all the dry ingredients in a separate bowl and whisk together.
  • Slowly add the dry ingredients to the butter mixture either using the paddle attachment on the kitchen aid or by hand with a wooden spoon.
  • Prepare the cinnamon-sugar mixture by combining the cinnamon and sugar together in a separate bowl.
  • Use a melon ball scoop or measure out 2 tbsp of dough and roll into a ball. The batter will be soft but still workable. Roll/coat the cookie dough ball in the cinnamon-sugar mixture and place on the baking sheet. Do the same for the rest of the cookies. I baked 6 cookies together for the first batch and then 4 for the second. Bake for 12-14 minutes (mine were good at 13). If baking in two separate batches, store the extra batter in the fridge while the first batch bakes.
  • Let the cookies cool for at least 8 minutes on the baking sheet, then gently transfer them to a cooling rack to let them cool for another 10 minutes or longer.