These vegan snickerdoodles are soft, chewy, and tossed in a delicious cinnamon sugar coating. They're perfect for dunking in a glass of dairy free milk. And ready in just 20 minutes!
One of my favorite things to do is vegan-ize my favorite old recipes. And these snickerdoodles are one of my best yet!
There's something just so satisfying an nostalgic about these old-fashioned cookies. They're sugary and buttery and everything that a dessert should be. And no one would ever guess that they're entirely plant based!
These vegan snickerdoodles are:
- Sugary and sweet.
- A little bit addictive.
- Ready in 20 minutes!
- 100% vegan friendly (obviously!)
- Perfect for spring and summer...
- or for a holiday treat.
And they're made with regular ingredients that you probably already have in your pantry. No "weird vegan stuff" here! 😉
Serve them with a big glass of almond milk for dunking, and you have the ultimate vegan dessert. Let's get baking!
Tips & Tricks
The regular butter used in traditional snickerdoodles has been substituted for coconut oil, which is common in vegan baking. It works well because it has a solid, butter-like consistency at room temperature.
And for the traditional egg, I substituted...nothing! Well, sort of. A few splashes of non-dairy milk make up for the moisture that the eggs would normally supply. I have made these cookies with almond milk or soy milk, and they both work well.
The only other thing to watch out for when making your vegan snickerdoodles is the sugar. Some refined sugar brands are still processed with animal bone char, making them secretly non-vegetarian. Look for a brand that is labeled as organic, which precludes this type of processing.
If you want to make these snickerdoodles gluten-free, simply substitute the all purpose flour for a gluten-free baking flour. Or check out these gluten-free vegan snickerdoodles.
More Cookie Recipes
If you love these vegan snickerdoodles, be sure to check out these other delicious vegan desserts:
- 2 tablespoons organic granulated sugar
- 2 teaspoons ground cinnamon
- Preheat the oven to 375° F and line a couple of baking sheets with parchment paper.
- Stir the flour, cream of tartar, baking soda and salt together in a medium bowl.
- In a large mixing bowl, beat the coconut oil and sugar together with an electric mixer on high speed until creamy, about 2 minutes. Beat in the vanilla and milk.
- Add the flour mixture to the coconut oil mixture, about a third at a time, beating it in completely between each addition. You may need to stir in the last addition by hand, as the dough will be pretty thick at this point.
- Stir the cinnamon and sugar for rolling together in a small bowl.
- Roll the dough into balls of about 2 tablespoons each, then roll each in the cinnamon-sugar to coat. Place the balls on the baking sheets, with about 2 inches between them.
- Bake for 10 minutes and transfer to a cooling rack to cool. Once the cookies are cool, remove them from the baking sheets and serve.