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    Oh My Veggies » Vegan Recipes » Vegan Dessert Recipes

    Vegan Snickerdoodles

    Published: Apr 22, 2021 · by Nicole · Updated: Nov 3, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    Vegan Snickerdoodles

    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!

    Vegan Snickerdoodles being served
    Jump to:
    • Tips & Tricks
    • More Cookie Recipes
    • Recipe
    • Comments

    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!)
    • Dairy-free
    • Egg-free
    • 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!

    If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

    Vegan Snickerdoodles with a glass of plant based milk

    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.

    Vegan Snickerdoodle dough being rolled in cinnamon sugar

    More Cookie Recipes

    If you love these vegan snickerdoodles, be sure to check out these other delicious vegan desserts:

    • 45+ Vegan Christmas Cookies, Candies, and Treats
    • DIY Food Gifts for the Holidays
    • Vegan Chocolate Chip Cookies

    While you're here don't forget to check out our new Vegan Christmas Cookbook. It's packed with all my favorite tried and true recipes for a plant based holiday feast!

    Recipe

    vegan snickerdoodles

    Vegan Snickerdoodles

    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!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Course: Dessert
    Cuisine: American, British
    Diet: Vegan, Vegetarian
    Keyword: dairy free snickerdoodles, egg free snickerdoodles, vegan snickerdoodles
    Servings: 12
    Calories: 189kcal
    Author: Oh My Veggies

    Ingredients

    • 1 ⅓ cups all-purpose flour
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup coconut oil solid state
    • ¾ cup organic granulated sugar
    • 1 teaspoon vanilla extract
    • 3 tablespoons unflavored soy or almond milk

    For rolling:

    • 2 tablespoons organic granulated sugar
    • 2 teaspoons ground cinnamon
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 189kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 8gSodium: 145mgPotassium: 64mgFiber: 1gSugar: 15gVitamin A: 16IUVitamin C: 1mgCalcium: 11mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Vanilla Cake with Cream Cheese Frosting
    Vegetable And Chickpea Sheet Pan Meal »

    Christmas Recipes, Cookies, Dessert Recipes, Holiday Recipes, Vegan Baking, Vegan Dessert Recipes, Vegan Recipes, Vegetarian Recipes baking, cinnamon, cookies, vegan baking

    Reader Interactions

    Comments

    1. Scottishmom says

      March 04, 2018 at 10:28 am

      3 stars
      Mine taste okay, but they didn't flatten and crinkle. I followed the recipe exactly.

      Reply
      • kristen says

        March 22, 2018 at 6:54 pm

        I'm glad you posted this. I am trying these tomorrow. I will flatten them slightly before baking to see if that helps.

        Reply
    2. Desiree says

      March 28, 2018 at 6:49 pm

      4 stars
      These cookies are the best I’ve ever tasted! Lately I have been trying to introduce more vegan recipes to my parents and these did the trick. They loved them. The cookies had perfectly crispy edges but stayed chewy in the middle The only thing I would change is that I added a dash of almond extract like my mom does in her own recipe. Otherwise, this recipe was perfect.

      Reply
    3. TJ says

      December 18, 2020 at 5:35 pm

      5 stars
      Yummmm

      Reply
    4. Haley says

      November 19, 2021 at 7:05 pm

      5 stars
      I make these multiple times a year and each time they’re a hit. I always add cinnamon to the dough and extra to the sugar mix. Really happy that this doesn’t use vegan butter, apple sauce, flax eggs or anything you wouldn’t already have at home.

      Reply

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    Recipe Rating




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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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