• Jengo

Vegan Snickerdoodles

Updated: Mar 5, 2021

I'm not much of a cake eater but cookie eater, I am. I've baked cookies 3 times this week. It may be ground for intervention. Snickerdoodles is one of my favorite cookies, like ever. You won't even be able to tell the vegan version from the non-vegan version.

I have a softer snickerdoodle recipe that I will have to share in a future post.

For now, I guarantee you will love these. They are yummy, with a chewiness to the bite, a soft center with very slighly crispy edges. If you like softer cookies, just bake them for less time.

So, I really dislike working with crumbly dry dough when I don't have to. The reason is it hurts my hand to have to squeeze the dough together. So, for this recipe I have added a flax egg to give my hands some help. Scroll down for recipe.


Prep Time: 15 minutes

Bake Time: 8-10 minutes

Yields: 16 cookies


  • 1 1/2 cups all purpose flour

  • 1/2 cup plant butter

  • 2/3 cup sugar

  • 1 tsp vanilla extract

  • 1tsp cream of tartar

  • 1 tsp apple cider vinegar

  • 1/4 tsp salt (a sprinkle more is ok too)

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1 tbsp plant milk (if too dry)

  • 1/2 to 1 flax egg


  • 2 tbsp sugar

  • 3/4 tsp cinnamon


  1. Pre-heat oven to 375 and go prepare the cookie dough

  2. Take butter out from fridge and let it sit on the counter while you prep the dry ingredients

  3. Mix all your dry ingredients together

  4. Microwave butter for 10 seconds if needed to soften butter without melting (butter should be soft enough to fold into dough but not melted) .

  5. Mix butter, apple cider vinegar and plant milk together. You can add the flax egg now too or later to the dough, it doesn't matter. In the end it all goes into the cookie dough anyway. Dough should be dry and crumbly but should come together when you press it. Dough should not be wet. If too wet, add more flour until cookie dough is firm.

  6. Roll into 3/4" wide balls.

  7. Roll the rolled dough balls into the cinnamon and sugar mixture

  8. Place on baking tray lined with parchment paper

  9. Bake for 8-10 minutes approx. Check on the cookies after 7 minutes and make sure they don't burn. At first the cookies may seem soft but they will firm up when they cool. If you want softer cookies, just bake 1-2 minutes less.

Enjoy with your favorite plant milk, tea, or cookie. Take a pic for the gram and tag me @jengo.daily or #jengo.daily. I would love to see your creations!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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