Vegan Snickerdoodle Cookies
These gluten-free cookies are perfect for school snacks and quick desserts! They're covered with cinnamon sugar for the best vegan cookie recipe ever.
Servings 12 cookies
Cinnamon Sugar Ingredients
Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking trays with parchment paper.
Mix the cinnamon sugar together in a small bowl. Set aside.
In a large bowl, whisk together the dry ingredients for the cookies.
Add the wet ingredients, and mix everything together. Use a wooden spoon, then your hands, until it forms a dough.
Shape the cookie dough into balls. Roll each ball in cinnamon sugar.
Flatten each dough ball on the baking tray with a glass or your hand.
Chill the cookie dough for 30 minutes before baking.
Bake for 10 to 12 minutes, until the edges are golden brown.
- Cookies will last up to 5 days at room temperature or frozen up to 3 months.
Calories: 189kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 135mg | Potassium: 49mg | Fiber: 2g | Sugar: 16g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg