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.
Equipment
- Baking sheets
- Small 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
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.
Notes
- Vegan Snickerdoodle Cookies will last up to 5 days at room temperature or can be frozen for up to 3 months.
Nutrition
Calories: 189kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 2gTrans Fat: 1gSodium: 135mgPotassium: 49mgFiber: 2gSugar: 16gVitamin A: 362IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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