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!)
- 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.
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:
- 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
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
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.
Scottishmom says
Mine taste okay, but they didn't flatten and crinkle. I followed the recipe exactly.
kristen says
I'm glad you posted this. I am trying these tomorrow. I will flatten them slightly before baking to see if that helps.
Desiree says
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.
TJ says
Yummmm
Haley says
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.
cam says
Tastes better than any snickerdoodle. Just had to push down for the cookie shape but not a problem AT ALL! I’m so thankful!