Not to pat myself on the back or anything,
but these are epic, chewy, vegan snickerdoodles.
So I totally meant to post this last Friday, but things kept coming up and I had to put writing this post on hold. Mind you, I had the photos and recipe done since November, I just couldn’t think of anything to write, so instead of writing a bunch of nonsense and just putting this out here for the sake of having it online, I decided to wait until I had a moment to take a breath, think, and write.
Christmas time is always a time of reflection—frankly this entire year has been a year of reflection for me. Last year around this time, I was the saddest I’ve ever been. My eczema was the worst it had ever been, my long term relationship was at its rockiest, and I felt scared and vulnerable that I was losing grasp of the future I thought I had. If you had told me that I’d be where I am today with Burrito Boy; being this happy and healthy, I wouldn’t have believed you. Not in a million years.
Over the past year, I’ve learned that I don’t need to sacrifice pieces of myself for happiness; I don’t need to become a contorted version of myself to bring out the partner I need; while it’s always good for me to be independent, it’s good for me to lean on someone else for a change; I can’t always be rational, sometimes it’s okay for my emotions to take over; not everything is my fault, not everything is my responsibility, and most importantly; I am worthy of someone who accepts me for who I am in every facet.
I am very happy with the way my year turned out, despite all the drama and tears, everything is finally coming together. Spending time with Burrito Boy’s family and my family for Christmas has been really interesting and fun. New traditions, being included in typically not vegan-friendly circumstances, and just spending time watching The Office or working while BB plays Call of Duty has been really nice.
Our Christmas traditions so far have been to do our Christmas shopping together, marathon Harry Potter, drink lots of cider, and eat copious amounts of stuffing. Everyone knows the best part of Christmas dinner is stuffing. And gravy. Stuffing, mashed potatoes, and gravy. Yup. That’s Christmas.
Actually there are plenty of treats that I associate with Christmas: caramel popcorn, fudge, peppermint bark, and snickerdoodles. Snickerdoodles are magical: cinnamon-sugar coated, soft vanilla cookies that are perfect alongside a glass of soy milk, a mug of hot chocolate, or my favourite, a steaming cup of spiced apple cider. I made these for the Great Food Blogger Cookie Swap and sent it off to various bloggers across Canada. The last batch of them I saved for me and BB, and they barely lasted the weekend.
Hope everyone is having a safe and happy holiday!
Merry Christmas =)
2017 Update: I turned this recipe into a video! You can watch it here :) Also I made a mistake when I made these cookies in my video and halved the butter by accident, so for best results, use the full amount XD
Vegan Snickerdoodles
Ingredients
For the cookies:
- 1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
- 1 cup vegan butter
- 1 cup white sugar (you can also reduce it to 3/4 and it'd be fine)
- 1 cup brown sugar (you can also reduce it to 3/4 and it'd be fine)
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the cinnamon sugar
- 1/4 cup white sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350ªF (180ºC)
- In a small bowl, combine flax meal and warm water to create the flax egg. Let sit for about 10 minutes, stirring a few times in between.
- Leave your butter on the counter for about 30 minutes to let the chill come off from the fridge. In a large mixing bowl using a beater or stand mixer, cream butter with white sugar and brown sugar.
- Add flax egg and vanilla extract and beat until combined.
- Sift in flour, baking powder, baking soda, and salt.
- In another shallow bowl, stir together white sugar and cinnamon to make cinnamon sugar coating.
- Roll into 1-inch balls (I use a 1 1/2 tbsp cookie scoop to divide them evenly) and roll in cinnamon sugar. Place on a lined, heavy-bottomed baking sheet and bake for 11 minutes, until cookies are puffy and edges are just barely golden brown.
- Remove pan from oven and let cool on a wire rack for a minute or two before removing the cookies and allowing to cool on the wire rack.
- Store in an airtight container
Amy | Lemon and Coconut says
These looks super yummy. I love the name snickerdoodle too! Very Roald Dahl! :)
Angela says
What a tasty looking batch of snickerdoodles :) Happy holidays!
Martine says
The best cookie that I’ve had in a long time!
Karen says
Loved these cookies! So easy and they came out puffy, perfectly circular, and with just the right amount of sweetness. Will be making again soon!
Hannah says
Would coconut oil work in place of the vegan butter?
Lisa Le says
I haven’t tried it, but perhaps? They might be a bit flatter though.
Jessika says
I did half vegan butter/ half coconut and they were pretty good. Not as fluffy, but still bombbb. I have now made these twice (2 days in a row they are so good) and found if you use really light flour mixed in with the all purpose flour they are like clouds! :) and thanks for this recipe it’s great!
Sophia says
Should you store left over dough in the fridge or freezer?
Lisa Le says
Sorry this is a late response, but it depends on how soon you’d be baking them. Freezer if you’re not baking them within a day, fridge is fine if you’re just prepping the dough the night before or something :)
Nikki says
I just tried these and they’re great!! The best vegan cookies I’ve ever made. The taste and consistency are perfect.
Lisa Le says
So glad you enjoyed them! <3 Thanks for your feedback :)
Kachina Preiymont says
May I use honey instead of sugar? My son, Rafael, is allergic to sugar and it’s so sad to see his face when we eat something he can’t have. Also, can I use whole-wheat flour instead of allpurpose? Always better to go healthy! Thanks! They look so yummy ;)
Lisa Le says
Hi Kachina,
I’ve never tried making these with a liquid sweetener, the dry sugar is required for stabilizing the dough as it bakes. Perhaps you could try using coconut sugar which is less refined than granulated? I’m not sure if your son is allergic to coconut sugar =S
Rae says
Nice recipe! But be careful labeling vegan. Regular white sugar and brown sugar are not vegan as they are filtered with bone char.
Lisa Le says
Hi Rae! Where I live in Canada, the majority of sugar processing plants are vegan-friendly (notably Redpath Sugar and Lantic Sugar, the two major sugar suppliers in Canada).
Hope says
Not true… only if it’s not organic is it filtered with bone char. Organic sugar is not.
Mary Dempsey says
Thank you! These were so good. I bought a vegan snicker-doodle at the organic store near me and it was sooooo good, but also like $3! These were just as good if not better :) Plus I like that all the ingredients were pretty standard kitchen ingredients.
Deborah Warren says
Excellent recipe! Especially when flaxseed is in the fridge but not applesauce! Really yummy! Ty! ????❤️❤️
Kimberly says
I was too lazy to look at the directions when the cookies were ready to go into the oven, so I just baked them at 375. Don’t make the same mistake I did! They’re so crunchy, I’m just gonna crush them up and put them on ice cream! lol
Lisa Le says
Oh no! Never bake cookies on that high of heat! :( 350 or lower is best, that way you give time for the butter to melt and to set the rest of the ingredients before it hardens. Always pull them out while they’re still a little puffy to get them at max chewiness :)
Nicole says
Do you have the nutritional info? Thanks!!
Lisa Le says
Hi Nicole, No I don’t. But they’re cookies so I imagine it’s pretty indulgent and not nutritionally dense at all ^^;;
Courtney Ransom says
Made these for my classmates in my Argumentation class and they were FABULOUS! I had been doing speeches about veganism all semester to I just HAD to show them that vegans enjoy tasty treats like cookies, too. It’s not just kale and hummus all the time! Everybody LOVED them. Thanks for the fab recipe :)
Lisa Le says
Yay I’m so happy to hear that! It’s definitely not just kale and hummus all the time :D
Velma says
These.Are.Ahhhhhmazing!!! Thank you so much!
Lorie says
Hi there I made these cookies and they are delish. Unfortunately the only vegan butter in sticks I can find is at Whole foods and it’s the Melts brand. Earth balance only comes in tubs it seems where I live. You were right they do come out kinda thin they grew in the oven but lost their poof when I took them out and I cooked them exactly 11 min . Oh well still good
Lisa Le says
You can totally use the Earth Balance in tubs too! They are a little poofier with the EB in tubs vs the sticks.
Claire Lampo says
These are incredible! Don’t make the mistake I made of sifting the flour to measure it- you will find you will need to add more flour at the end as the batter will be too runny to roll. They still turned out some of the best cookies I’ve ever made, but it was just an added, unnecessary step. Great recipe!!!
Laura Lethe says
A hundred thousand thanks! I made those snickerdoodles to bring to my family Christmas dinner and everyone who tried them loved them. I used a random vegan margarine found in a health store, as I’m French and we don’t have lots of options here. I cannot wait to find an excuse to make them again. You’re definitely brilliant!
And happy new year to you ✨
Irene says
OMG! Epic is Right!!! Out of the oven to die for! The carmelized sugars tell it all! The YES! teens will love it!! Thank you!
Bella says
Is it possible to make these with coconut oil?
Lisa Le says
I have never tried it :( But you could possibly try? I would suggest halfing the recipe though if you’re going to experiment, just in case it doesn’t work out. I have a feeling that they won’t quite hold their shape as well as with butter.
Ali says
These were fantastic, I will be definitely making these again. Thanks for the recipe ?. It’s perfect.
Riley says
These look fantastic! I love snickerdoodles so these are perfect, but have you ever used the i can’t believe it’s not butter in it? Just wondering cause that’s the butter I usually get.
Lisa Le says
We don’t get that brand in Canada, but if it’s vegan, I’m sure you could use it just fine :)
Polarbearwifey says
My God, this cookies are great. Everyone in the family enjoyed them, especially my daughter, she is lactose intolerant and because of her we turned to veganism. Best decision ever. I am glad I found your youtube videos and your blog.
Lisa Le says
I’m so glad you enjoyed them! Your daughter is lucky to have a parent who is open to learning to cook for her!
Aimee B. says
These are AMAZING!! Thank you, thank you, thank you! I tried a different vegan snickerdoodle recipe yesterday that called for adding cinnamon into the dough, + cream of tartar, and apple cider vinegar. They were inedible and I was soooo disappointed! But these!!! OMG! These are perfect and will be my go-to snickerdoodle recipe from now on. I ended up doing a half batch and baked them for about 8-9 minutes in my toaster oven. I used my small cookie scoop and got about 2 1/2 dozen. Definitely a 5 star recipe! XOXO P.S. You got the Mmmmmmmm from my husband, which is how I always know it’s a keeper, lol!
Nam says
Made these, used 1.5 c white sugar instead of white and brown. Also switched out 1/2 c of butter for 3/8th cup olive oil. They were really good!
Judy Kranak says
Can a whole egg be used instead of flax meal/water?
Lisa Le says
Hi Judy! In this case, flax egg and chicken egg act as a binder, so theoretically yes, but I don’t use animal products so I have never tested this recipe with an egg.
Naemi says
I just tried your recipe and I love it. I used peanut butter instead of the flax egg because I didn’t had one at home and it worked out great. Only the surface isn’t as smooth as in your picture. My snickerdoodles needed a bit longer in the oven but I think that may be because of the peanut butter.
I will definitely bake them again.
Lisa Le says
Interesting! I’ve never tried PB as an egg replacement, but that sounds delicious! Thank you for sharing your experience with the recipe!
Lakin says
My girlfriend absolutely loved these and says they’re the best cookies I’ve made since I began vegan baking. They have a really buttery flavor. Thanks for the recipe!
Lisa Le says
I’m so happy to hear that :D
Catherine says
I made these and they came out so poofy but were raw in the middle. I kept putting them back in the oven for another couple of minutes but nothing helped… not sure what I did wrong. 😭
My oven temp is pretty accurate and I used measuring spoons so that I would have the perfect portion. I felt uneasy about putting them in the oven as dough balls instead of flattening them a little first, should’ve trusted my gut.
I’m sooo sad because i’m pretty sure I’ve used this recipe before and they were fantastic.
Lisa Le says
oh no :( If it makes you feel better, having them gooey in the middle just after baking usually lends to really lovely chewy cookies afterwards, but my husband doesn’t like them as underbaked as I do haha. You can flatten them a little first if you like! Sometimes with certain vegan butters, some have a higher water content, so they melt and spread faster than others. Earth balance tends to melt pretty well, cookies made with Becel vegan sometimes need a bit of an earlier squish. Hope that helps!
Jade Felix says
How much does this recipe make?
Lisa Le says
~24 cookies :) It shows up at the top of the recipe card but it’s a little small ^^;
Jade Felix says
Okay made these last night and they’re AMAZING!! I only had an issue with them getting really flat but I think I could add a little more flour? Or maybe putting the batter in the fridge for a bit so they’re more firm? I’ll keep messing with it but still sooooo good !!
Katherine says
These were so delicious! I made them using gluten free flour and they turned out perfectly. Thanks for the recipe!