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Desserts/ Recipes/ Vegan Recipes/ Vegetarian Recipes

Vegan Snickerdoodles

Vegan Snickerdoodles

Vegan Snickerdoodles

Veganizing old favorite recipes is something I never really did before I started blogging, but it’s one of my favorite things to do now. I have a dusty old recipe box full of cards where I copied jotted down recipes from my mom or some other family member, and when I’m in need of some recipe inspiration I bust it out in search of something to make vegan.

Vegan snickerdoodles are my latest. My snickerdoodles recipe came from a middle school cooking class, of all places. It’s not a family recipe, or even something I think I ever made outside of class. But I loved them when I made them in class, and I think after that I totally forgot that they existed. What a nice surprise to find my old snickerdoodle recipe last time I ventured into my box!

Vegan Snickerdoodles

The biggest lesson I’ve learned about vegan baking since starting blogging is this: if at all possible, keep it simple! I’m always tempted to overthink recipes, especially baked goods, when figuring out how to make them vegan. Does this one need a mix of aquafaba and flax eggs? Should I use almond flour to make them extra rich? Would homemade vegan butter be worth the endeavor? Maybe all of those efforts would pay off, but you know what? Making a few simple substitutions and modifications usually works just as well!

So, about those substitutions and modifications! Regular snickerdoodles call for butter and eggs, which is the main difference between them and vegan snickerdoodles. I substituted coconut oil for the butter. Because it’s solid at room temperature, coconut oil often works as a substitute for butter in vegan recipes. And for the 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, but that’s it! No chickpea brine, no seeds of any kind, and no commercial egg replacers.

Vegan Snickerdoodles

The only other thing to watch out for when making your vegan snickerdoodles (and just about any vegan sweet, for that matter) is the sugar. Most refined sugar, at least in the U.S., is processed with animal bone char. To avoid sugars that fall into this category, look for ones that are labeled as organic, which precludes this type of processing.

Vegan Snickerdoodles

Vegan Snickerdoodles

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 1/3 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil solid state
  • 3/4 cup organic granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unflavored soy or almond milk

For rolling:

  • 2 tablespoons organic granulated sugar
  • 2 teaspoons cinnamon


  • Preheat the oven to 375° 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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!


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  • Reply
    March 4, 2018 at 10:28 am

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

    • Reply
      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
    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
    December 18, 2020 at 5:35 pm

    5 stars

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