Description
These Oatmeal Snickerdoodle Cookies offer a delightful vegan twist on the classic cinnamon-sugar treat. Made with wholesome ingredients like rolled oats, ground flaxseed as an egg substitute, and vegan butter, they combine chewy texture with warm, aromatic flavors of cinnamon and molasses. Perfectly rolled in cinnamon sugar before baking, these cookies are an irresistible snack or dessert that satisfies sweet cravings without dairy or eggs.
Ingredients
Scale
For the Dough
- 1 Tbsp Ground Flax
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 8 Tbsp Vegan Butter
- ¾ Cup Granulated Sugar
- 1 Tbsp Molasses
- 1 ½ Cups Rolled Oats
- ¾ Cup Flour
- 1 tsp Ground Cinnamon
- ¼ tsp Kosher Salt (use half if using table salt)
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
For Rolling
- ¼ Cup Sugar
- 1 tsp Ground Cinnamon
Instructions
- Prepare Flax Egg: In a small bowl, combine 1 tablespoon of ground flax with 2 tablespoons of water. Stir and let it sit for 5-10 minutes until it thickens to a gel-like consistency, which will act as the egg substitute.
- Cream Butter and Sugars: In a mixing bowl, beat 8 tablespoons of vegan butter, ¾ cup granulated sugar, and 1 tablespoon molasses together until light and fluffy. This creates the rich base for the dough.
- Mix Dry Ingredients: In another bowl, whisk together 1 ½ cups rolled oats, ¾ cup flour, 1 teaspoon ground cinnamon, ¼ teaspoon kosher salt, ¼ teaspoon baking powder, and ¼ teaspoon baking soda to combine all the dry elements evenly.
- Combine Wet and Dry Ingredients: Add the prepared flax egg and 1 teaspoon vanilla extract to the creamed butter mixture, then gradually incorporate the dry ingredients. Mix until a consistent cookie dough forms.
- Prepare Cinnamon Sugar for Rolling: In a small bowl, blend ¼ cup sugar with 1 teaspoon ground cinnamon. This mixture will give the cookies their signature snickerdoodle coating.
- Shape and Roll Cookies: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, gently roll each ball in the cinnamon sugar mixture until fully coated, ensuring a flavorful crust.
- Bake the Cookies: Arrange the coated cookie dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the cookies are set but still soft in the middle.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them firm up while maintaining chewiness.
Notes
- Using ground flaxseed as an egg substitute keeps these cookies vegan and adds a slight nutty flavor.
- If you only have table salt, reduce the amount to 1/8 teaspoon to avoid over-salting.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Ensure the vegan butter is softened to room temperature for easier mixing.
Keywords: Oatmeal Snickerdoodle Cookies, Vegan Cookies, Cinnamon Sugar Cookies, Vegan Dessert, Oatmeal Cookies, Snickerdoodle Recipe