Recipe: The Best Soft & Chewy Snickerdoodle Cookies (Vegan & Gluten Free!) (2024)

Our Best Ever Chewy Snickerdoodle Cookies Recipe, made vegan and gluten free! No one will ever know this recipe is gluten free, egg free, dairy free or vegan as it’s so delicious and so easy to make. Classic homemade snickerdoodle cookies don’t get better than this - crispy, chewy edges and soft centres make for the perfect cookie. An eggless twist on as simple old fashioned recipe.

Whenever people find out I have a blog (that has recipes on it), they usually think I spend hours in the kitchen creating elaborate recipes that take hours to make. Things that you'd probably think of as fancyor complicated- but the truth it, I do anything but.

You see, more often than not, I'm a bit of a lazycook.... and I'm guessing you might be the same.

Do you ever look at a recipe, see that it involves a tonne of ingredients or a bunch of time-consumingsteps (I'm talking chilling and separating and freezing and resting and rising..) and then just quit on it altogether?

Because I know I do!

That's why almost all of the recipes you find on Southern In Law are easy to make...

Because, probably also like you, I'm a girl who loves food - but also has limited time to make it. I work full time, try to have a social life and also like to have time to just chill out and read a book or watch Netflix.

Luckily, simple food can also taste really ridiculously good - and these cookies can attest to that.

There's no chilling, no resting, no separating of eggs or complicated steps. You just need a mixer, some baking sheets and an oven and you're good to go.

At the end, you'll have a belly full of delicious cookies and you can shove all of the mixer parts in the dishwasher and let the machine handle the clean up.

The Best Soft & Chewy Snickerdoodle Cookies Recipe (Gluten Free & Vegan)

The Best Ever Chewy Snickerdoodle Cookies Recipe, made vegan and gluten free! No one will ever know this recipe is gluten free, egg free, dairy free or vegan as it’s so delicious and so easy to make! Homemade Classic Snickerdoodle Cookies don’t get better than this!

Adapted from The Ultimate Vegan Chocolate Chip Cookies Recipe. Click to Pin this Recipe on Pinterest!

prep time: 15 minscook time: 8 minstotal time: 23 mins

ingredients:

For the Cookie Dough

1 1/2 tbsp (10g) ground flaxseed + 2 tbsp boiling water
1/2 cup (100g) vegan butter* or butter (if you're not vegan/dairy free!)
3/4 cup (150g) coconut sugar or brown sugar
2 tbsp (30g) almond butter**
1 tsp vanilla extract
1 cup (100g) almond meal/almond flour
3/4 cup (90g) plain flour
2 tbsp (15g) cornstarch/cornflour
1 tsp baking powder
1 tsp baking soda

To Coat Your Cookies

1/4 cup (50g) coconut sugar or brown sugar
1 tbsp ground cinnamon

instructions

Preheat your oven to 180C/355F
Line 4 baking sheets with baking paper and set aside.
Mix your coconut sugar and cinnamon topping and set aside.In a mixer, cream your butter and sugar until light and fluffy, scraping down the edges between beating to ensure everything is incorporated.
Add in your flax egg, nut butter and vanilla and mix until combined.
Add in your dry ingredients, except for your chocolate chips, and mix until everything is incorporated.
Take heaped tablespoons of mixture and roll into balls (it will be quite sticky - but don't worry!).
Roll your cookie dough balls into your cinnamon sugar mix, making sure they are completely coated.
Place your coated dough balls onto your prepared baking sheets and flatten with your fingertips, leaving about 1 1/2 inches of space between each cookie and the edges of your pan (they spread quite a lot!). Repeat until all of your dough is used up.
Bake your cookies for 7-8 minutes or until golden brown and the edges are crisp.
Allow to cool before removing from the tray and eating (if you can wait that long!).
These cookies will keep in an airtight container at room temperature for 2-3 days and also freeze really well both baked and as dough to defrost and bake later on. Simply freeze the flattened dough balls on your baking paper lined trays and transfer to a container or freezer bag once they're frozen.

NOTES:

*If you're using a vegan butter alternative, don't use a low fat one as you'll end up with a different texture.**I've also used peanut butter and cashew butter and both worked perfectly! For a nut free version you could use sunflower seed butter.

https://www.southerninlaw.com/2019/03/the-best-vegan-snickerdoodle-cookies-recipe-gluten-free.html

Created using The Recipes Generator

But tell me,

Are you a bit of a "lazy" cook too - or do you love complicated/challenging recipes?

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