No one will believe that these chewy vegan snickerdoodles have absolutely no added oil. They bake up puffy and soft and taste just as good the next day. Try them and see why they’re the best oil-free cookies!
Something about the nip of fall in the air has had me craving cinnamon. Or maybe it’s just October on the internet. Every time I turn around, it’s Pumpkin Spice this and Pumpkin Pie that. Maybe I should concentrate on the pumpkin, but it’s really baked goods full of cinnamon and sugar that I’m craving. I try not to give into the temptation too often because as I always say, Baking sweets is easy; not eating the whole batch in one sitting is hard.
And nothing illustrates that saying better than these cookies. Earlier this week I gave in to the sweet cinnamon craving and made the best fat-free vegan snickerdoodles in the world. Probably the best vegan snickerdoodles. Possibly the best snickerdoodles period!
And did I eat them all in one sitting? No! But only because I had to share with the family.
I know that calling them “the best” sounds like bragging, but these cookies were so soft and pillowy, chewy, sweet and cinnamon-y that I can’t help thinking that they were the best cookies I’ve ever made. And I made them without a drop of oil or speck of vegan butter. And possibly because they don’t contain bananas, apple sauce, or pumpkin, they taste like cookies, not tiny cakes.
What Makes the Best Oil-Free Snickerdoodles?
I think that using flax “egg” makes these snickerdoodle cookies chewier and less cakey than other fat-free cookies. The cookie stays soft but gets dense and chewy, unlike cookies made with apple sauce or other egg replacers.
Why No Cream of Tartar?
Cream of tartar adds a signature tartness to snickerdoodles, but when I reached for my can of cream of tartar, I discovered that it had expired in 2004. Oops! So I used a little lemon juice to add a slight tang; in truth, I could barely taste it, but it did help a little with the leavening (lemon juice and baking soda make bubbles.) So the good news is that you don’t have to run out and buy a can of something you might rarely use. Just grab a lemon.
Parchment Paper or Silicone Baking Mat: Essential Equipment
Oil-free cookies really stick to cookie sheets, so either parchment paper or a silicone baking mat is absolutely essential. You can find parchment paper near the plastic wrap in the grocery store, but don’t use waxed paper! Wax paper burns easily and won’t work for baking. For long-term use, I recommend a silicone baking sheet liner. They last a long time if you treat them well.
Are Oil-Free Vegan Snickerdoodles Health Food?
Ha! I wish! Though they’re considerably less bad for your health than cookies that contain oil, animal fats, and eggs, these delicious cookies achieve their status as the Best Oil-Free Vegan Snickerdoodles through the use of white sugar, brown sugar, and maple syrup. I fully intend to make a batch with monkfruit sugars and syrup substitute, but I haven’t done so yet. To receive all the details when I do, be sure you’re subscribed to my newsletter (and make sure it isn’t going to your spam folder.)
Vegan Snickerdoodles - Soft, Chewy, Oil-Free Cookies
- 1 tablespoon ground flax seeds
- 2 tablespoon water
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 cup unbleached white flour (See note)
- 1/3 cup sugar
- 1/4 cup brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 - 1/3 cup non-dairy milk
- 2 tablespoon maple syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Flax Egg: In a small dish, mix flax seeds with water and set to the side for 5 minutes to make the flax "egg."
- Make the Cinnamon Sugar: Mix the cinnamon sugar ingredients in a wide bowl or plate. Set aside.
- In a mixing bowl, combine the flour, sugars, baking soda, baking powder, salt, and cinnamon.
- Slowly stir in 1/4 cup of the milk, maple syrup, flax "egg,” vanilla, and lemon juice until combined. Try not to over-stir. If it seems too dry, add a little more milk.
- Roll dough into balls about 1 1/2 tablespoons each (using a cookie scoop helps.) Roll each ball in the cinnamon sugar and place on on parchment or silicone baking sheet about 2 inches apart. Sprinkle the tops with remaining cinnamon sugar, and flatten them a little with your palm.
- Bake for 8-11 minutes. They’re done when the edges just begin to brown.
- Remove from the oven and allow to cool on the cookie sheet for 10 minutes. Remove with a spatula and serve.
Nutritional info is approximate.
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