Low Sugar Vegan Snickerdoodles

Total time49 min

Prep time20 min

Cook time24 min

These snickerdoodles get their signature tang from cream of tartar and a generous hit of vanilla, with a flax egg holding the dough together for that classic soft, chewy bite. The dough comes together fast in one bowl, then each ball gets rolled in warm ground cinnamon before baking, so the tops crack just right and the edges set while the centers stay pillowy. A few minutes on the tray and a short rest on the cooling rack lets them firm up into that perfect tender-but-sturdy texture snickerdoodle fans crave. Because the base leans on pantry staples like flour, baking soda, and salt rather than anything overly processed, it's an easy one to fit into a no added sugar routine without missing out on cookie night. Cinnamon lovers especially will want to keep this one on repeat.

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Ingredients

24 servings

For the flax egg

For the dough

1 cup vegan butter, softened
1 ½ cups organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tsp vanilla extract
2 ¾ cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt

For the cinnamon-sugar coating

3 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 ½ tsp ground cinnamon

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

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