Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A vegan twist on the classic snickerdoodle, these cookies are super fun to eat, thanks to their ultra chewy texture and crinkly sugary tops. Slideshow:  More Cookie Recipes 

April 2014


Credit: © Sarah Bolla

Recipe Summary

25 mins
10 mins
Makes 18


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together the spelt flour, 3/4 cup sugar, flax meal, baking soda, 1 tablespoon of the cinnamon and salt. Add the melted coconut oil, applesauce and vanilla to the bowl and mix until smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.

  • Preheat the oven to 325°. Position racks in the upper and lower thirds of the oven and line 2 baking sheets with parchment paper and set aside.

  • In a shallow bowl, whisk together the remaining 1/4 cup sugar and 1 tablespoon of cinnamon until evenly incorporated. Set aside.

  • Working in batches, scoop the dough by the tablespoon and roll into balls. Drop the balls into the cinnamon sugar mixture and roll each to coat. Place the sugared dough balls onto the prepared baking sheets, about 3 inches apart. Gently press each cookie with a fork to help them spread and then sprinkle the tops with flaky sea salt.

  • Bake for 12 minutes, rotating the baking sheets halfway through, until the cookies are crispy and crinkly around the edges and soft and chewy in the centers. Let stand on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Make Ahead

Cookies will keep for up to 3 days covered in an airtight container.