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.

Course Dessert, Snack

Cuisine Gluten-free, Vegan

Keyword gluten free cookies, snickerdoodles, vegan cookies

Prep Time 10

Cook Time 12

Chill time 30

Total Time 52

Servings cookies

Calories 189kcal

Author Alysen Heil

Equipment

Parchment paper
Baking sheets
Small bowl
Mixing bowl

Ingredients

Cookie Dough Ingredients

⅔ cup caster sugar or granulated sugar
1 ⅓ cups all-purpose gluten-free flour
½ teaspoon xanthan gum
1 teaspoon cream of tartar
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup vegan butter melted
1 ½ teaspoons vanilla extract
1 tablespoon almond milk

Cinnamon Sugar Ingredients

¼ cup caster sugar or granulated sugar
1 tablespoon ground cinnamon

US Customary - Metric

Instructions

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.

Video

Notes

Vegan Snickerdoodle Cookies will last up to 5 days at room temperature or can be frozen for up to 3 months.

Nutrition