Here’s how to make the best vegan snickerdoodles, a holiday classic cookie recipe that both vegans and non vegans will love.
Soft vegan snickerdoodles
You would absolutely never guess these are vegan!
The recipe uses the same basic ingredients as traditional cookies, meaning these soft and chewy snickerdoodles taste exactly like the non vegan version everyone loves.
There are no flax eggs, no specialty flours, and just one bowl to clean!
Also try these Chocolate Crinkle Cookies
Egg free snickerdoodle cookies
If you’ve missed snickerdoodle cookies since going vegan, definitely give these buttery snickerdoodles a try.
Or if you are not a vegan, it is still always useful to keep an easy and egg free cookie recipe on hand, for those times where you run out of eggs and do not want to make a special trip to the grocery store.
Serve them for Thanksgiving, Christmas, or any time you are craving a fantastic vegan dessert packed with Fall cinnamon sugar flavor.
You know a recipe is good when all of your omnivore friends eat so many, there are barely any cookies left for you!
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Ingredients for the recipe
To make the plant based snickerdoodles, you need flour, baking soda, salt, baking powder, sugar, oil or vegan butter, nondairy milk, pure vanilla extract, and cinnamon.
Flour – My preference here is to use whole grain spelt flour. All purpose white flour and oat flour work too.
For a gluten free option, I have successfully made the recipe with loosely packed Bob’s Red Mill all purpose gluten free flour.
Sugar – Choose either traditional white sugar or unrefined coconut sugar.
Or for sugar free cookies, granulated xylitol is a great swap. I have not tried erythritol and do not recommend stevia because it will change the texture of the cookies.
If you experiment with pure maple syrup or agave, let me know how it goes.
Spices – The cookies are coated in spicy sweet cinnamon. As a fun flavor variation, you can also throw in a pinch of ground ginger or nutmeg.
Unlike many other snickerdoodle recipes, this one needs no cream of tartar because baking soda adds the perfect amount of chewiness on its own.
Oil – I love using coconut oil because it gives a slight coconutty taste. If you want to avoid this, use your favorite plant based butter instead.
Dairy free milk – Go with whatever milk you have on hand. Almond milk, soy milk, oat milk, or coconut milk all work well.
No milk in your refrigerator? Simply use an equal amount of water in place of the milk.
Vegan pumpkin snickerdoodles
If you want to do a pumpkin flavored version of the vegan snickerdoodles, use one and a half tablespoons of canned pumpkin puree in place of the nondairy milk.
Then replace about a fourth of the cinnamon in the coating with pumpkin pie spice.
Leftover cinnamon? Make Vegan Cinnamon Rolls
Vegan snickerdoodle recipe video
Above, watch the step by step video.
How to make vegan snickerdoodles
Start by combining all of the dry ingredients (excluding the cinnamon sugar coating) in a large mixing bowl.
Stir well, then add the liquid ingredients to form a cookie dough.
Smush the dough into one giant ball with your hands, or transfer to a Ziploc gallon bag and smush into a ball from inside the bag.
Roll into smaller cookie dough sized balls.
For soft cookies, chill the unbaked balls in the fridge until cool to the touch or overnight. Or for crunchy cookies, you may skip this step.
(The dough balls can also be frozen to bake another day.)
Preheat the oven to 325 degrees Fahrenheit.
Stir the cinnamon and remaining sugar in a medium bowl, then roll the cookie balls in the cinnamon sugar, coating the entire surface.
Place on a cookie baking tray, and bake on the oven’s center rack for eleven minutes. They will look underdone when you remove the tray from the oven.
Let the dairy free snickerdoodles cool at least ten minutes before handling, during which time they will firm up considerably.
Store leftover cookies in a covered container on the counter for up to four days. Or freeze cooled cookies in an airtight container for up to three months.
Vegan Snickerdoodles
Ingredients
- 1 1/2 cups flour (spelt, white, or oat)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup sugar or unrefined sugar or xylitol
- 6 tbsp coconut oil or vegan butter
- 1 1/2 tbsp nondairy milk of choice
- 1 tsp pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup sugar or unrefined sugar or xylitol
- 2 tsp ground cinnamon
Instructions
- To make vegan snickerdoodles, combine dry ingredients (excluding coating). Stir well. Add liquid ingredients to form a dough. Only add additional milk if it's still too dry after a full minute of stirring. (I've never had to add more than the 1 1/2 tbsp.) Smush into a big ball with your hands, or transfer dough to a ziploc and smush into a ball once the dough is inside the bag. Now roll into balls. For softer cookies, chill 30 minutes (or up to a day – dough balls can also be frozen to bake later). Preheat oven to 325 F. Roll balls in cinnamon sugar, place on a cookie tray, and bake 11 minutes. They should look underdone, so let cool 10 minutes on the tray, as they'll firm up while they cool. View Nutrition Facts
Video
Notes
More Vegan Holiday Cookies
I found this recipe today as I was looking for a different one. Wow these are yummy. I did have to add more milk (I used oat milk but might try vanilla rice next time). Easy ingredients, easy to make, quick to cook and delicious!
💕💕
Oh, and I used grapeseed oil. May try Earth Balance next time.
Grape seed oil is really high in omega-6 fatty acids, and not good for you. I would use olive oil avocado oil.
These were really REALLY tasty!! I am definitely going to be making these again (:
I like to know if i can make with almond or coconut flour and cut the fat from butter to apple sauce.
With coconut flour it is too watery. With almond flour it is way too dense. I agree is oil and fat but since they are vegan there is no egg to bind them. Skinny a lower fat snickerdoodle recipe but they are not vegan.
I enjoyed making these tonight. Very quick and easy but very tasty. I managed to put some in the freezer but they might not last long.
Love these, so easy and always ingredients I have in. Today I added food colouring and pressed in candy eyes after baking and they became Halloween monster cookies 😉
These cookies are knock your socks off good!
This is my favorite holiday cookie, and your vegan version did not disappoint. My not vegan family members thought they were great too. TY!!
I just have one sincere question.
Doesn’t a Snickerdoodle have Cream of Tartar? It’s the only recipe I’ve ever used that in. And I just bought some today. I didn’t need to buy it?
It is often included but not required for snickerdoodles. Some recipes have it and others do not. Katie chose to formulate her recipe without it so that more readers would be able to make them using ingredients they might already have on hand 🙂
How long can these cookies be stored?
Hi! They should be stored just like traditional cookies (plastic container for soft cookies, glass container for crispier ones) and last around 3-4 days.