Is there anything more magical than the warm and inviting smell of snickerdoodle cookies? We think not 😉

We’re thrilled to share our healthy take on this cinnamon-sugar holiday classic! These vegan Chia Snickerdoodle Bites are just as soft, chewy and tasty as the classic recipe – we promise! The secret ingredient? Chia, of course! When chia is hydrated to the right consistency, it forms a gel that’s as thick and smooth as an egg. That makes chia a perfect egg replacement in baking! To replace one large egg, combine one tablespoon chia seeds with three tablespoons of room-temperature purified water. You’ll see just how Magical chia can be after tasting these yummy treats!

Ingredients

Cookies:

• ½ cup room-temperature organic vegan butter (we used Earth Balance!)
• ¾ cup organic white granulated sugar
• ½ tsp. organic vanilla extract
• 2 “chia eggs” (2 Tbsp. Mamma Chia Organic White Chia Seeds + 6 Tbsp. room-temperature purified water)
• 1¾ cup organic unbleached all-purpose flour
• 1 tsp. cream of tartar
• ½ tsp. baking soda
• ¼ tsp. pink Himalayan salt

Coating:

• 2 Tbsp. organic white granulated sugar
• 2 tsp. organic ground cinnamon

Instructions 

1. In a small bowl, whisk together the chia seeds and water and let stand for about 20 minutes until a gel forms. This creates the “chia eggs.”
2. Preheat oven to 400°F.
3. Place the butter and sugar in a medium mixing bowl. Using a hand-held electric mixer (or stand mixer), beat on medium-high with the whisk attachment until light and fluffy, about 2-3 minutes. With mixer on medium speed, add in “chia eggs” and vanilla extract and beat until fluffy again, scraping the sides as necessary.
4. Combine the flour, cream of tartar, baking soda, and salt in a medium mixing bowl and mix well. Add to the wet ingredients and gently stir in with a large spoon until everything is mixed well.
5. Combine the 2 Tbsp. sugar and 2 tsp. cinnamon in a medium bowl. Take 1 Tbsp. of dough and roll in your hands to make a smooth ball. Roll the ball in the cinnamon sugar mixture until evenly coated. Place on a baking sheet lined with parchment paper about 2 inches apart.
6. Bake for 8-10 minutes, until puffy. They should be cracked on the edges, but still very soft.
7. Let cool for 10 minutes, and enjoy!