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Skinny Snickerdoodles

healthy snickerdoodles

These healthy snickerdoodle cookies are so soft they could be pillows.

Snickerdoodle cookie pillows.

And then we could have a snickerdoodle pillow fight, with sugary cookie dough flying in every direction. Mmm yes, a snickerdoodle pillow fight. How yummy would that be?!

vegan snickerdoodles

Sweet and buttery pillow cookies…

skinny snickerdoodles

I promise the snickerdoodles do not taste healthy. But don’t take my word for it; try them for yourself. My friends couldn’t get enough of these!

Skinny Snickerdoodles - vegan and secretly good for you, they melt in your mouth @choccoveredkt


Skinny Snickerdoodles

  • 3/4 cup ww pastry flour or white flour (See below for notes on a gluten-free option)
  • 1/4 tsp baking powder
  • 1/4 tsp salt (just under level)
  • 1/4 tsp cream of tarter (optional)
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 cup sugar or sucanat or evaporated cane juice (xylitol might work, but I haven’t tried)
  • 1/2 tsp pure vanilla extract
  • 1 and 1/2 tablespoons milk of choice
  • 1/4 cup “butter” of choice, such as Earth Balance (I haven’t tried a lower-fat butter sub in this recipe, so I don’t know if that would work.)

Preheat oven to 330 F. Combine dry ingredients and mix very, very well. In a separate bowl, melt the butter of choice, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon, depending on how cinnamon-y you want your cookies). If you want soft cookies, you’ll need to get the balls very cold. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.) Cook for 9-10 minutes. They’ll look way underdone when you take them out, but that’s ok.

I haven’t tried these with a gf mix, but I don’t see why it wouldn’t work. (Edit: if you read the comments, many commenters have successfully tried different gf versions.) In the meantime…

These are gluten-free: Snickerdoodle Blondies.

As for the vegan snickerdoodles: they will keep at least four days, in a lidded plastic container. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.)


Link Of The Day:

Peanut Butter Protein Cookies – 1/2 cup peanut butter, 1/4 cup protein powder, 1 tsp vanilla, 1/2 tsp… Full recipe: @choccoveredkt

Peanut Butter Protein Cookies


Published on November 8, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Jera says

    LOL when I was in first grade, I was in the lunch room with all my friends and we were all whispering conspiratorially about starting a food fight. I had the audacity to chuck a little nick of my food across the room, and thank goodness it didn’t hit anyone… and thank goodness a teacher didn’t see! That school was a very strict, old-fashioned one (there was no spanking, but just about everything was outdated. And they had a rule that you had to clean your plate to go to lunchtime recess! I wouldn’t eat red beans for years after that school).

  2. Danielle @ Dish'n'dash says

    Name the date, time and location for the cookie pillow fight and I’m there.
    Love the tip about storing cookies – I had no idea that you should keep crispy cookies in a glass container and soft cookies in a plastic one!

  3. Jennie says

    I can’t wait to try this! They look super yummy…and light, fluffy cookies are the best.

    And now, I’m going to say something will probably not be understood by most people: I’m not a huge fan of chocolate. There! I said it – I’d much rather have caramel, BUT if chocolate is the only thing available…well then, beggars can’t be choosers! 😉

    Thanks for another awesome looking (non chocolate) recipe, Katie!

  4. Megan says

    Yay Snickerdoodles! These are so cute! You could always add chocolate and they would be similar to Mexican chocolate cookies due to the cinnamon. Thanks for posting these! Speaking of Snickerdoodle blondies, I am considering making a mini batch of your blondies because I have a random amount of white beans and I remember how absolutely delicious your recipe is…

  5. Amy says

    I’m not on a diet/trying to lose weight either but I have never ever had a snickerdoodle cookie before!
    I have had your snickerdoodle oatmeal but not the cookies!
    So into the kitchen I go 😀

  6. Krysten says

    Yeah, this is happening tonight. No questions asked. I absolutely ADORE snickerdoodles! My fiance is obsessed with cinnamon, too, so that’s perfect!

    • Emma says

      Best cookie I have ever eaten.

      People, if you see this comment, go make these cookies. Drop whatever it is your doing! Make them now and you won’t regret it!!!

    • Rose says

      Yes! I used coconut oil instead of vegan butter and then I refrigerated the small balls dough. They firmed up and were delicious! Pretty much cookie dough truffles.

  7. Katherine says

    Hmm, I’m not going to lie, my snickerdoodle cookies have become famous among my family. My boyfriend requests them every time I offer to bake for him. However, I may have to give your recipe a shot and test it against mine. This means I’ll have to bake 4-5 batches of cookies…but hey, not a bad thing, right? 😀

    PS, if you haven’t tried Spiral Diner’s snickerdoodles, they’re the bomb. However, I could just be biased because I love all things cinnamon sugar.

  8. Jessie P says

    I just made these, and told myself that I was going to wait until my lunch to try one..Well, i’m about to start working on my second. They are so good!!!!

  9. Val says

    These sounds delish!! I may try them out with some gf-flour and get back to you.
    As for that “pillow fight,” I’ll participate if someone else cleans up the mess haha!
    Thanks for another delish looking recipe!

  10. dreaminitvegan says

    These look perfect Katie! I love Snickerdoodles but I’m the only one in my family that does.
    I don’t count calories or anything but it always amazes when I actually take a look at the calories of a cookie….it’s usually quite high.

  11. Emily @ Glitz Glam Granola says

    Ohh these look delicious!! I will be making these for my brother asap as a little thank you gift! And thanks for the tip about storing cookies- I had no idea! I’ve never had a food fight either but I think it’s one of those things that in theory is fun until someone gets food in their eye haha I think I’m too practical for it.

  12. Kit-Kat says

    Oh my gosh, Katie, you are a genius! These cookies look like they came from heaven!
    I would love a cookie pillow fight, or a chocolate gooey brownie fight, because you can eat the ammo! haha! Your filled cookies would be fun to use in a pillow fight; if the “pillow” broke, filling would go everywhere! What a blissfull mess!!!

  13. Amanda says

    Katie! I just recently found your site and I LOVE it! I have been making yummy chocolate goodies. I was going to make your deep dish cookie pie today and saw these instead and decided to go for it!

    I made both gluten free and gluten versions. Both are so good! I used 1/4 C almond meal, 1/2 C tapioca flour, and 1 tsp Xantham gum for my gluten free ones. I think the gluten free are slightly sweeter but only slightly. They taste pretty similar! Can’t tell they are gluten free. Oh and I also used palm sugar instead of regular sugar in both recipes.

    Also, I have been in a food fight before! I think there was chocolate pudding involved…! It was at girls camp and I think we were doing some kind of eating contest out in the field and it just turned into a food fight. It was super fun! And we were outside so not too much to clean up. Can’t say the counselors were too happy with us though. Haha.

    Thanks again for your wonderful and AMAZING website!

    • Chocolate-Covered Katie says

      Oh wow, Amanda, I am so excited you tried a gf version! People so often ask me for gf versions of my recipes, but I’m still learning how to bake gluten-free. I will definitely be pointing people to your comment. Thanks a bunch (of bananas hehe) :).

      • Lauren says

        I made this gluten-free version, and they were pretty gummy. It was my first time baking something gluten-free though. Maybe too much xanthan gum? Or should they have baked longer than 10 minutes?

  14. bitt says

    i may just be tired or something but not sure I get why you called them skinny if they are not diet cookies? they seem pretty ordinary ingredients to me. tasty looking of course!

  15. Christine says

    Yum! I already made these and was too impatient to wait for the balls to completely chill before cooking so they got a little crispy. Still delicious and so easy to make! I will definitely try again and next time follow the instructions. 🙂 Thanks for sharing this recipe!

  16. Becky @ Skinnyfat Girls says

    Thanks, Katie! I’m so glad you posted this! I’ve been craving soft, cinnamony snickerdoodles. You’ve made all my dreams come true! I’m thinking this may even be a nice recipe for a fruit pizza cookie crust if I omit the cinnamon. But wait…omit cinnamon? Who am I kidding? Blasphemy!

  17. Nagore says

    I loved the cookies, I’ll definitely be cooking them sometime soon 🙂 By the way, don’t you get bored of having to justify yourself? I mean, you are very free to cook whatever you want!

    • Chocolate-Covered Katie says

      Yes. Oh my word, yes. I reaally didn’t even want to write that into my post, and I debated it over and over. But I finally left it in because I also didn’t want to have to answer any more of the questions left every single day :(.

  18. Rande @ The Vegetable Centric Kitchen says

    I’m very torn…if you’re going to bother with a food fight there should definitely be chocolate involved…however, I couldn’t bear wasting chocolate…so I probably won’t be having a food fight any time soon.

  19. Hannah says

    Why do you have to call these “skinny snickerdoodles”? Don’t you think that is a little insensitive considering a lot of your readers have had struggles with disordered eating?

    • Chocolate-Covered Katie says

      Hi Hannah,

      I really don’t think it’s insensitive. There is absolutely no way I can know what will upset each individual person who reads my blog. It’s up to each person to be responsible for herself. Also, there are skinny names EVERYwhere– and fat names too! Near my parents’ house, there’s a restaurant called “Fat Daddys!” And there are skinnygirl margaritas, etc. It’s just a name, and no one is going to develop an eating disorder because of my snickerdoodles. But as I said, there’s no way I can know what might trigger a person–because everyone is different. So it is up to each person to take responsibility for his/herself and stay away from things that might be triggering to that individual.

      • Hannah says

        Thank you for responding, Katie. I never said that your snickerdoodles could cause eating disorders (I kind of laugh thinking about the absurd idea), but just because “skinny” and “fat” are used in restaurant names and brand names, that doesn’t make it okay. We need to remember how these words came up into our culture in the first place. Bethanny Frankel has made millions off of her “Naturally Thin” and “Skinnygirl Margaritas”, but in my opinion at least, that is a reflection of our collective disordered relationship with food. You are right, though, you can’t know what will trigger people and what won’t. We all do need to take personal responsibility, but for some that is extremely difficult when reading, obsessing, and thinking about food is an addiction. So, rather, perhaps it is a mix of personal responsibility/effort and awareness but also responsibility of the media, which you are a part of, having a public blog with thousands of young and impressionable readers. To me, it is not a “one or the other” type of issue.

        • Chocolate-Covered Katie says

          Oh I definitely agree that the media has a responsibility. Sorry if I made it seem like I didn’t. I try very hard to send a good message to my readers, and people actually often write to me and say that thanks to my blog they’ve been able to get over a fear of fat or the idea that they don’t deserve to eat desserts or enjoy food. You’ll always find me touting the benefits of including healthy fats and carbs and REAL ingredients over low-cal ones. A large portion of my readers are trying to lose weight (to be healthy, not as part of an eating disorder), and so I try to keep them in mind when I write my recipes and give variations. But perhaps I have been focusing TOO MUCH on this one group and not enough on the other portion of my audience who wants to eat healthily but NOT lose weight? Thanks for pointing this out to me; I think I need to write a post about ways to maintain or even gain weight on a healthy diet. And also, I don’t actually believe it’s healthy to eat healthy all the time (if that makes sense). So I’ll also work on a post about my own personal diet and how I do sometimes eat things like white flour, sugar, etc. I don’t want to mislead anyone.

        • Trish @ MyBigFatBundt says

          Why is everyone so sensitive these days?? I get a headache reading all these ‘politically correct’ comments on this otherwise FANTASTIC blog. I should probably just start ignoring them…but it’s getting out of hand. Katie isn’t the ‘anorexia police’, nor is she responsible for a fat person who cannot control their own eating habits and decisions. She’s a blogger, a recipe developer, NOT a therapist. Jeezus tap-dancing Christ…

          • Dottie O says

            Where is the “like” button for comments?? Well said Trish!! Katie is far from the first person to use the adjective “skinny” to describe a recipe that is lower in calorie content than the regular version.
            Katie, I LOVE your blog, not only for the great recipes, but also because your wit and bubbly personality show through in your writing. Please do not think that you have to conform to some politically correct standards so as not to offend anyone, or you will completely stifle your innate “Katieness”.

  20. Moni'sMeals says

    You got me Katie, I am never really a Snickerdoodle type, (need chocolate always in my cookies!) but I would and WILL try these the second I can.


    Great pisc too 😉

  21. L. says

    You should make chocolate date pudding in your vitamix (I just broke both blender blades in my lame bella cucina trying to do this–argh–now I know the true value of saving money for buying REAL kitchen equipment)…All you do is take a bunch of deglet noor dates, fill up your blender with them (make sure there’s no pits), fill it up with water to an inch under the top of the dates, add some tablespoons of cocoa powder, cinnamon, vanilla and blend…it’s amazing and it’s healthy yet tastes better than jello brand.

    I am SO aggravated with my blender right now…or…lack of one thereof…

  22. Kaila @healthyhelperblog! says

    I love cinnamon baked goods…but surprisingly I have never had a snickerdoodle!!!! I guess I don’t have an excuse to try them now LOL!

  23. Amber K says

    Snickerdoodles are amazing. I think it’s mostly because my grandma used to make them all the time when I was a kid. And back then no one else seemed to know what I was talking about when I mentioned how awesome they were. I’m glad more people understand the amazingness of this cookie. Even if it warrants a chocolate chaser sometimes 😉

  24. Monica says

    These look yummy! What do you think about subbing in apple sauce or mashed banana for the vegan butter? I don’t have any on hand.
    Thanks Katie!

  25. Emily says

    I would be more than happy to participate in a cookie pillow fight! I’ll make these with gluten free flour and applesauce soon!

  26. Aja says

    I’m making a goodie bag of treats of all kinds for my friends for Christmas and I am going to have to add these and half of the other desserts you have on your blog!

  27. Averie @ Love Veggies and Yoga says

    The cookie recipe looks great but the pics are beautiful, Katie! I love the pop of pink in the pics…especially with the creamy cookies. Such a pretty contrast. Lovely clicks!

  28. cj says

    omg! i just tried the snickerdoodles and there great!!! they even work with home ground rice flour!!! amazing i cant believe it !!! now if only i could find a good bread recipe lol

  29. Barb says

    Yum! I made these with applesauce, since I was out of butter, and they were still delicious! Probably not as fluffy as yours were. I also sprinkled them with a little too much cinnamon – I was in such a rush to bake and eat them! And of course, MY recipe only made 15 cookies – – I guess I like my cookies a LITTLE too big! 🙂

  30. anti says

    ZOMG…i just made these little circles of cinnamony sugary deliciousness and i may have eaten the whole batch… I made them gluten free and i used turbinado sugar. They were slightly crumbly but amazing tasting and fun to eat with my spoon haha 🙂 Thank you so much for this recipe xx

  31. Emily says

    Katie, you are a genius! These are so simple to make and they look sensational. I cannot WAIT to make them….tomorrow. I don’t think my patience will last much longer than that!

  32. Katelyn @ Chef Katelyn says

    I think you should do a “starving college girls” giveaway, ONLY for us starving college girls. I need summa dat.

  33. Alexa @ SimpleEats says

    Thank you for listening to your readers…I, however, would like to see any type of recipe from you, whether it light or not! These look amazing.

  34. Livia says

    I loved these! They were so buttery and delicious! The only thing that i’ll say is that I was a little confused about the size of the recipe. You said it made 20-26 cookies, and I got like 15 ones the size of quarters. I have no issue with his since my roomie and I arent huge sweets eaters, so it actually worked well, but for someone who is thinking that they’ll get 26 to bring to a bake sale or something, I would double the recipe.

    • Chocolate-Covered Katie says

      Hmmm… so weird! I got 26 and they were bigger than quarters! I’m not sure what could’ve happened… I guess I’ll have to make another batch to see! Maybe I accidentally doubled the recipe or got confused with another recipe? I make so many recipes at once lol. In the meantime, I took off the serving size.

      • Lauren says

        I definitely think you doubled the recipe. I just made this recipe now and doubled it, and I came out with exactly 26 cookies (slightly larger than quarter-sized).

  35. Lauren says

    Hi Katie!
    I made these snickerdoodle cookies last night for a party, and they were a HUGE hit! No one could believe they were vegan and healthy! They are my new FAVORITE cookie recipe, and I can see myself making them every day for years and years. Is that bad? 😉

    Also, I was wondering something completely unrelated. Have you heard of the forum out there that is writing horrible things about all the big bloggers? It’s obvious that they’re doing it out of jealousy, because the big bloggers are the only ones they’re talking about. I found it when they mentioned my blog once, but luckily my blog was so small that they quickly forgot it! Anyway, I was wondering your thoughts because if you did see it, I wanted to let you know that they’re just a bunch of sad, pathetic losers who spend all day online and you shouldn’t bother to listen to what they’re saying. I also wanted to let you know they’re taking pictures off your facebook page, so you might want to unfriend a few people.
    To prove how pathetic they are, they’re now saying they don’t think you’re a real person!
    I guess they think you are too good to be true ;).

    • Chocolate-Covered Katie says

      Yeah, I think I know the site you are talking about. I clicked on it the first time it showed up in my stats page, but it was just a bunch of girls talking about how skinny I was. Nothing I haven’t heard before, so I got bored and left. I did go back once again, out of curiosity one day when I was getting a lot of visitors from the site. But once again, it was the same old stuff anonymous commenters usually say about me. So now when their link pops up in my stats page, I don’t even bother to go look at it anymore.

      It’s freedom of speech, and they can say what they want. I don’t really care because I don’t read the site. But thanks for letting me know that someone’s been posting my facebook pictures. I just unfriended the only person I think it could be… I was pretty sad about that; I had thought she was a sweet person. I guess she didn’t think the same about me :(. What confuses me is why these people HATE me. I mean, I don’t hate any of them, and I don’t think I’ve ever done anything to them… I certainly never intentionally hurt another blogger or reader. But it’s their right to hate whomever they want.

  36. Jolene (Homespun Heritage) says

    Thank you so much Katie! My little one will enjoy these during our travels this weekend (to Kentucky!) while the big-kids get to eat the kind she can’t have….food allergies stink but we look for compromises and this is certainly a good compromise!

  37. Lori Z. says

    My daughter is going to be thrilled that you posted this. I’m going to make them and pack them with her lunch. She loves snickerdoodles.
    This morning I was checking facebook and one of my friends had posted that she discovered your blog through Pineterest (I’ve never checked it out), she also posted a link. I had to tell her I have been reading you forever and we love every recipe we have ever made. I didn’t know where to tell her to begin though! I think she should start with the Ultimate Chocolate Fudge Pie…

  38. Emily says

    Katie- Our 4 year old little girl is allergic to eggs and wheat. I’m always worried about her sugar intake b/c I tend to let her enjoy some things more than most kids do (like chocolate..whenever possible!:)) because I always feel bad that there are so many things she has to live without. I’m so grateful for your blogs/recipes/beautiful photos so I can get back in the kitchen with her and create things! Cooking is my love language so I’ve been very sad over the past few years (esp around holidays) when I couldn’t get in the kitchen with my girl! Blogs like yours are making life much simpler and sweeter for so many people out there!:) Keep it up!!!

    Also—read the comments and so glad to hear this works with rice flour! Will be giving it a try asap.

    • Chocolate-Covered Katie says

      Aww Emily, that makes me SO happy. My little cousin is allergic to milk, and I know he sometimes felt left out at parties until his mom started bringing food for everyone, so he could feel normal. No kid wants to feel different!
      I hope the cookies work well for you with the rice flour!

  39. Kaitlyn@TheTieDyeFIles says

    My favorite thing about snickerdoodles is how soft they are. And these look like they fit that criteria!

      • Emily says

        Ahhh….thanks! A trip to the grocery store to find ww pastry flour is on my to-do list for tomorrow. LOVE snickerdoodles! Your blog is GREAT! So glad I found you. Keep up the awesome job 🙂

    • Chocolate-Covered Katie says

      Hi Grace,

      I measured mine out haphazardly, using a melon baller to help. I am still so sure I got 26 out of it… but a few other people have said they only got like 15-20, so maybe I’m mixed up? It’s possible that I got it confused with another cookie recipe I was making at the same time (for pb cookies). As I said, I really think I got 26, but I am going to have to make a new batch to be sure since others aren’t getting that many. (I also took down the 20-26 part from the actual post so as not to confuse anyone while I get this sorted out. You might still be seeing a cached page.) Sorry for the confusion… and for the novel of a response!

  40. Kaley says

    So I am makign the delights as I type!! Can’t wait for them to come out of the oven! I made a double batch and I got 30 out of it, They are fairly small balls, they look like the final size will come out similar to yours…If that helps anyone! I love baking vegan because there are NO worries about eating raw cookie dough 🙂 Completes my life! I have been vegan for about 7 months and I LOVE LOVE it. I don`t even know how I came this far without it! And your site is AMAZING! I am not really a `sweets` person, but I have LOVED everything I have made so far!

  41. Karina says

    these look great! i’d like to bake them for a bake sale next week 🙂 … you think i could use any type of butter or should i go with the earth balance? also reading other people’s comments….do you think i should double the recipe?

    • Chocolate-Covered Katie says

      I’ve only tried it with EB, but I don’t see why any wouldn’t do… just don’t use a “lite” butter substitute.
      And yeah, you might want to double the recipe! People are saying they’re getting around 15 cookies from the recipe as written.

      • Karina says

        just made them!! great as usual!!! 🙂 they are so filling for how small and low calorie they are!! i ended up using i can’t believe its not butter light. fantastic!!

      • ariella says

        so i CAN use coconut oil! YES!! i am having friends over tomorrow, and they are um, not the most healthy-food oriented people on the planet, so i want to give them these and then tell them after that they are vegan and healthy 🙂

  42. Frida says

    These are like the best non-chocolate cookies I’ve tasted! so fluffy and yummy <3 Thanks for the recipe, Katie!
    Frida –

  43. Jess @ freshsqueezedchic says

    I am sitting, warm snickerdoodle in hand and have so much to say. For starters- thank you. Thank you thank you thank you. I recently gave up animal products (3 weeks ago) after reading Skinny Bitch. I made the transition instantly, and recently have really questioned my choice. It is hard to look at my favorite blogs and see food I can no longer have. Additionally, I have had several failed vegan recipe attempts. To top it all off, today at lunch after the restaurant managed to mess up my dairy and meat free order no less than 4 times they compensated me with a sugar cookie I could not eat. Chocolate Covered Katie to the rescue. I was craving a cookie and these hit the spot. I have renewed faith in practicalities of the vegan lifestyle.
    Thank you again!

    • Chocolate-Covered Katie says

      Oh wow, Jess, I am so so happy that the snickerdoodles worked out for you. I had a hard time when I first went vegan, too! (Actually, vegan was easy for me… but I had a hard time when I first went vegetarian!) It gets easier, I promise!!
      Sending you chocolate hugs :).

  44. mag says

    this might be my all time favorite recipe! EVER! my son who is allergic to milk/soy/eggs/nuts absolutely loves these and between the two of us we ate the entire batch within couple of hours. Next time I’m making 3 batches.

  45. Margaret Vasquez says

    whats the cream of tartar for? and do you think i would be able to sub the butter with something else just because we never have any on hand?

    • Chocolate-Covered Katie says

      Just for taste, but you can leave the cream of tartar out. For the butter, I’ve only tried it with Earth Balance so that’s all I can say would work for sure (although I’m guessing non-vegan butter would work too). I think a reader had success with coconut oil, but I can’t personally vouch for that because I haven’t tried it.

  46. Kathy says

    Today, I tried it with 1/4 cup ww/spelt mix, 1/4 cup buckwheat, and 1/4 cup rye flour (just because I wanted to get rid of it) + a splash or two more milk. They weren’t the traditional ‘white’ cookies, but tasted fantastic! I ate…about half of this recipe. So worth it though!
    Oh how I want more…

  47. Linda says

    Katie, I’ve made a bunch of your recipes and always enjoyed them, but these cookies are really phenomenal!! I’ve made them twice now – once with splenda (for a diabetic friend), and today with brown sugar. I also subbed in veg oil for the EB, and upped the salt just slightly (to a rounded 1/4 tsp). I also mixed about 1 tsp of cinnamon directly into the dough.

    Thanks so much for the recipe.. I really love your blog!! 🙂

  48. Margaret Vasquez says

    the awkward moment when your not paying attention to what your doing and you try to add cinnamon into the batter and you accidentally add pumpkin pie spice… hahaha o well my moms boyfriend likes then im just not a huge fan because i was anticipating cinnamon but im going to make what i was trying to make tomorrow these ones are already soft and delicious! just a let down since i was trying to make something else haha

  49. marian @ marianwrites says

    these were great! i will say, however, that they turned out MUCH fluffier when I creamed the sugar with the earth balance, rather than mixing it in with the dry ingredients. just FYI. thanks for the recipe!!

  50. Camille- the college girl says

    Just made these!!! They are very tasty!! I actually subbed ww pastry flour for oat flour, 1/2 sugar and 1/2 stevia, applesauce instead of butter. It all came out great!! My batch also only made 13 cookies! I think I’ll be making these for a christmas party soon!! And they are 35 calories each for mine.
    Once again, I am SO thankful I found your website!!

  51. Katelyn says

    I doubled the batch…. and still only got like 28 cookies! They are very small….. wonder what I did wrong lol they’re in the oven now, thanks!!

    first vegan christmas for me!

  52. Kristn says

    Instead of butter or oil I always substitute applesauce or pumpkin puree. I also add some nutmeg to the cinnamon for rolling the cookies.

    Oh, and another way to keep cookies soft, put a slice of bread in the container. When it gets hard, replace ir. They stay soft/fresh for longer.

    • Kristn says

      I only got 4 cookies out of one batch, and they didn’t taste like snicker doodles. They were soft and more like a muffin top than a cookie. I will be sticking to my usually recipe for snicker doodles.

      • Chocolate-Covered Katie says

        Oh no! If you only got 4 cookies out of it, there was definitely something that went wrong :(. Can you tell me more about the specific ingredients you used? And are you sure one of the measurements wasn’t off? Hopefully I can help figure out what might’ve gone wrong!

  53. Katie says

    These cookies were good, and I’m glad all your recipes are vegan, but I’m confused as to how these cookies have less fat and sugar. There’s 1/4 cup of butter in the recipe which is 44 grams of fat (11g in 4 tablespoons) so if you make a small sized cookie, this makes about 8 cookies which is over 5g of fat per cookie. With only 3/4 c. fllour, there is no way you are getting much more than 8 cookies so I know I didn’t mess up my portions. If a regular recipe makes 3 times this amount of cookies, they’re not that much healthier in reality…am I missing something? I don’t mean to be rude, just trying to understand!

    • Chocolate-Covered Katie says

      Hi Katie,
      I never actually said that these cookies are low in fat, although making them into just 8 cookies would be pretty big cookies. They do have LESS butter/oil than all of the traditional snickerdoodle recipes I saw online and in my own family’s recipe box (and less sugar for sure!).
      But I don’t subscribe to the notion that lower-fat = healthier. Our bodies NEED some fat in order to thrive, and I actually eat a pretty high-fat diet (but healthy fats as opposed to a lot of trans fats and saturated fats). These are also healthier because they’re whole-grain. Of course, I only said they were healthIER. They’re still cookies, of course ;).

  54. tessa says

    Just made these, holy smokes so yummy! Don’t even taste diet one bit. I’m in love with your website, definitely going to make a whole bunch more of these recipes! Nice to know I can have a dessert once in a while without killing my diet. Thank you kate!! 🙂

  55. Angela says

    These were amazing! Although I didn’t use sugar, I used Truvia and I didn’t use butter I used apple sauce.. still loved the taste. Cinnamon is my all time favorite so I will definitely be making these again. Even my boyfriend liked them!

  56. Daryl-Lynne says

    I made these, they are delicious! When i rolled them into balls, the dough was a little crumbly but I didn’t use cream of tartar, and i used Earth Balance Mediteranian spread. I’ve never made snickerdoodles before so maybe the dough is a little crumbly normally? Also mine didn’t flatten out. Delicious regardless though! I love your recipes Katie!

      • Shelley says

        I had the same problem! With the crumbIiness and not flattening out. I used all purpose flour. Does the type of flour make that much of a difference? They’re still delicious and VERY addictive.

      • Katie says

        I used white whole wheat flour. I used coconut oil vs the earth balance and mine were far from crumbly. I used my cookie scooper and I have to say it was the easiest batter I’ve worked with to date! I did warm my almond milk first so when I added the coconut oil it wouldn’t get little hard flecks.

  57. Jen says

    Katie,these are amazing! I’ve never actually had one before, I used to think they had snickers bars in them, not a big fan of those. I never had much interest in buying them, I am into chocolate more than cinnamon too. I just couldn’t resist trying these though and wow, I have a new addition to my favorite home made cookies! Just like you said, little pillows! My dough was a bit dry and crumbly I just added a few teaspoons of water and mushed the dough together and they came out perfect. I flattened them slightly before baking and they came out in the exact same shape as they went in. I used spenda, my boyfriend is diabetic. Super yum! I think I’m going to have a hard time resisting making these often!

  58. Kali Jean says

    Hi Katie!

    I am SOOO excited to try these out! I am hypoglycemic though so I was wondering if maybe stevia or xylitol would work in this recipe? Or if they would work in microwave? I am confined to the dorms with only a microwave so I have to improvise haha 🙂

    All of your recipes look delish, you have an amazing blog! And thanks to how deliciously fudgy and scrumptious your brownies look, I am going to be brave and try it with tofu–something I have avoided before honestly!!

  59. Trish says

    Dude! You are my life-saver, my husband is deployed ( I have commented before, so forgive me if I am repetitive) and I want to look super sexy when he returns, but like you, love cooking and sweets! I can still kick some major booty at the gym and still have a treat once a week! After making them ( not gunna lie was a bit skeptical if they would taste good since you make healthier versions of stuff), but I figured, hey, why not… Fabulouso!

    Healthy living is totally doable with your website and beyond amazing recipes, I think I am going to try agave syrup next time and whole wheat flour, just to see how it works out! Keep up the good work!

  60. Jane says

    BEST. Snickerdoodle. Recipe. EVER. And I love to bake like no other! My very picky friend who doesn’t care at all for sweets scarfed down a half dozen within minutes!! Thank you! I’ve already got this recipe memorized, that’s how often I use it 🙂

  61. Rachel says

    Wow! Amazing and *gasp* guilt-free recipe! I actually used regular sugar and substituted 1/4 C. of pumpkin purée for the vegan butter because i had it on hand and open. The recipe made 13 silver dollar sized cookies that were very fluffy and soft! I had to cook for a few extra minutes because of either the pumpkin or my old-ish oven. Overall 49 calories per cookie and .1 gram of fat. Thank you!

  62. Felicia says

    I just baked these, subbing applesauce for the butter. This made them super thick (1 inch) and chewy, but delicious nonetheless. I also added 1 tbsp of cinnamon, which tasted nice. I wish I’d added more sugar, but these would be nice with coffee as is (:

  63. Ali says

    These were AMAZING! I subbed 1/4cup vanilla whey protein for 1/4cup of the flour, and all I had was regular ww flour so I used that. Instead of the vegan butter I used half apple sauce, half 0% Greek yogurt (to make 1/4 cup). They were so airy and light! I may sub more protein next time, and see how it works. And by next time, I mean in about 20 minutes.

  64. LaNita says

    Another hit! I ate too many…they were delicious! Next is the snickerdoodle “bean pie”. And the chocolate raspberry fudge cake! Can’t wait 🙂

  65. Haylee says

    Wow, these were really good. Like, a lot better than I was expecting good. I’ve never had such rich tasting snickerdoodles before! Mine turned out very nutty tasting but I used whole wheat flour so I think that’s why. They were amazing. YOU are amazing Katie.

  66. Stacy says

    I made these for a Memorial Day weekend picnic. For some reason (mismeasured flour?) mine came out very thin and chewy but the flavor was wonderful and I will try them again soon. My mom really liked them too and couldn’t believe they didn’t have eggs or butter!

  67. christie says

    Do we have to use non-dairy milk? I see that frequently in your recipes. But, I normally only have dairy milk on hand….

    • Chocolate-Covered Katie says

      In my newer posts, you’ll see that I’ve started to write “milk of choice” instead. I’m a vegan, but I didn’t mean to confuse anyone. People were thinking I meant creamer when I said non-dairy milk. Truthfully, unless a recipe calls for a specific milk (like canned coconut milk), you can probably use milk of choice (I almost always use Silk almond milk, which is perfect for both savory and sweet recipes).

      • Anonymous says

        Thank you! I made your cookie dough dip for my daughter’s kindergarten class and I had children following me around for seconds, thirds, and fourths as I tried to pass out servings to the whole class!

  68. Rebecca says

    These are AMAZING! I made them with applesauce instead of butter and I used honey instead of sugar and i also used almond milk. They came out moist and delicious! I will deffinately be making these again and adding to my recipe box.

  69. Rachel says

    OH wow. Just…WOW. I am not a vegan (not even a vegetarian!), nor am I trying to lose weight, but these are AWESOME! One of my favorite recipes on this entire blog! Fabulous. I should add, I doubled the recipe and used real butter and they came out fluffy, soft and flavorful. YUM 🙂

    PS. It took great restraint for me to keep from eating the batter up before I could get them in the oven 😛 Delish.

  70. Katie says

    Oh my goodness! These are to die for! I used coconut oil instead of earth balance. I do recommend adding the cinnamon and sugar before you put them in fridge to get cold because if not the cookies get hard and you can’t roll them in anything. Therefor I sprinkled the combo on right after they came out, still worked. Your storing tips were of no use to me because the cookies were gone within 10 min~ 😉

  71. Aneliese (the veggie whisperer) says

    Hey Katie, I made these last night with whole wheat flour. I didn’t have any baking soda so I found a substitute on line. The substitute said to use three times the baking powder. So I followed your recipe with that substitute for the baking soda. When they came out of the oven, they were still spherical, so I put them in for 5 more minutes. 5 minutes later I pulled them out and they were still spherical! They tasted really good, but I still don’t know why they were still ball shaped! Could it be the substitute I used?

  72. Jeannie says

    I made these for my mom yesterday. She has been craving snickerdoodles, but traditional recipes are laden with sugar. I used honey for the sweetener (same amount as the sugar) and added a tiny bit of flour to help the recipe tighten as it should. I made it without the cream of tartar, so that might be why I needed a bit more dry. I put them in the fridge for about 15 minutes, rolled them into balls, and then I rolled them in 1 teaspoon each of white sugar and cinnamon blended together.. They went back in the fridge for a little over an hour until they were very firm and cold. They baked up beautifully! She loves her fluffy, lower sugar cookies!

  73. Karen says

    Thank you!! I made these for my egg allergic daughter. I made tiny balls which in turn make tiny cookies. That way I can eat a lot and it doesn’t really count, right?! : ) We can have diary and milk so I used regular butter and milk. I might try subbing applesauce for the butter next time and see what happens. We can’t have soy or egg, or peanut and tree nuts, so I usually stick to diary instead of vegan replacements. Anyway, thanks so much for the recipe, I am so happy how these turned out.

  74. Rebecca says

    Hi Katie,
    I have no sweet tooth and I was just wondering if I would have to change the measurements of the recipe if I wanted to omit the sugar?

  75. Vyvacious says

    Yay! These look yum-may!!

    One time, when no one else was sitting at the lunch tables, I used a plastic spoon to fling the butt of a carrot (the only thing left on my plate) across the outdoor seating area. Of course, one of the monitors saw and made me sit by the wall instead of letting me play at recess. I was gonna pick it up anyway! I just wanted that satisfaction of that *zing* of the carrot flying through the air! Some ppl just don’t know how to have fun 😉

  76. Jill says

    Yum! I made these with applesauce instead of butter since I didn’t have any and they turned out amazing! Thanks so much 🙂

  77. Hana says

    I just made these to take over to a girls’ night dinner. I had a bite of the batter and they were deliiiiissssshhh. I wish I made more though, thank god me and my friend doubled the recipe. So for whoever wants to make these incredible cookies that melt in your mouth and are the epitome of the holidays, double or triple the recipe FOR SURE.

  78. Linds says

    I made these for just my husband and I, and I divided the entire recipe by four to do so. I baked for 7 minutes and got two yummy cookies!

  79. cj says

    My biggest problem with vegan cookie recipes are finding those that have the right texture. These cookies had the PERFECT texture! I did find them a bit lacking in sweetness, so will try increasing the amount of sugar when I make my next batch. I may also try putting a bit of cinnamon in the batter And doubling the recipe (I ended up with one dozen 20g cookies).

  80. Tanya says

    Hi, I really wanna make these, but do you know how many cookies these would make and how many calories they would be?


  81. Jen says

    Oh man.. I made these today but I added the zest of two meyer lemons to the dough and then glazed them with a concoction of powder sugar and meyer lemon juice after they came out of the oven.. aaahhh’mazing!

  82. Margo Priaulx says

    Hey Katie – love your site! Im pretty positive there used to be a link for nutritional info on this page, but I don’t see one now. Any advice?

  83. Rachel says

    I used coconut oil instead of butter and sucanat for the sweetner. The kids gobbled them up. I did roll them in a bit of baker’s sugar and cinnamon. Only made 11 small cookies. I used Ultragrain (eagle mill’s) flour for added fiber.

  84. Angie Dye says

    Have to share, Katie. Made with 1/2 xylitol, 1/2 sugar. Comments from my kids were priceless. Charlie, age 11, “amazing!” Amelia, age 8, “awesome!” Maggie, age 7, “epic!” They are all in love with these soft, delicious pillows. Maggie concluded, “I think that’s the best cookie I’ve ever had.” Thanks for creating, inspiring and helping me make new, fun, healthy treats for my kiddos (and me, too, of course)! You are the best!

  85. Priscilla says

    made them, stuck them in the oven, 10 minutes…., now on a plate, entering my mouth. AND YUUUMM. edits** coconut oil instead of butter, no baking soda, oat flour (blended oats), and i used sugar in the raw (5tsp)

  86. Cara says

    I just made these and they are incredible! A little salty, so be careful, but I LOOOOVE them! Had one while it was still warm and it was the best snickerdoodle I’ve ever had. Interesting that you didn’t use eggs in this. I like how the recipe makes a small batch. Thank you!

  87. Julia says

    This is such a good recipe! Right when I made them, I ate one and immediately loved it. I actually doubled up on the recipe and now I’m making another batch! My moms even loves them!

  88. Shannah says

    My husband and I are on a grain-free and sugar-free diet, so we substituted with almond flour and xylitol. These were AMAZING! So far, it’s been hard making great “dessert” recipes on this diet, so we were thrilled with these!! Thank you!!

  89. Emily Toomey says

    Do you think that superfine brown rice flour would be good for a GF version? Or maybe almond flour? 🙂 I absolutely love all of your recipes by the way!

  90. Autumn says

    I used Bob’s gf flour and it worked well! I had to add more almond milk than the recipe asked for since the flour is more absorbent. I also substituted evaporated cane juice for xylitol and couldn’t even tell the difference. I’m in love with this recipe! Thanks Katie

  91. Emily says

    I love snicker doodles so much and these look so good but I am wheat free do you think I could use oat flour?

  92. Jane says

    I decided to bake a treat for my colleagues and coworkers. I octupled this recipe…yup, that’s right. Over 150 snickerdoodles. All of which have been eaten today.

    Yes, these cookies are just THAT GOOD.

  93. lisa says

    I count calories, so I calculated this recipe 🙂
    For my sweetener I used half Stevia in the raw and half Agava Nectar, so that’s 30 calories. But it’s zero if you use all Stevia.
    or 14 cookies, each is 47.7 calories. I used Cinnamon and Stevia mixture to roll the dough. The whole thing was 36 calories, I only used half. I did 1T Cinnamon and 3T Stevia, but you can experiment. 🙂
    Thank you so much for the recipe, Katie. Your recipes are an often visitor in my kitchen.

  94. Ashton says

    I made these last night and I must say that these are the best cookies I’ve ever made in my life. In fact, they’re the best cookies I’ve ever eaten, homemade or not. Hands down. Before I go on to gush about how amazing these cookies are, I wanted to ask: Do you or does anyone know the nutritional info for one cookie? Calories, fat, sodium, sugar, etc. I think I’ll call them Snickerdoodle Pillows because they truly are like little soft, chewy pillows of tastiness. I am making another batch today and I think I’ll double it. The neighbors were gawking over the amazing smell; they could smell them from next door! If they’re lucky, they’ll get their hands on some. Thank you for the brilliant recipe, Katie!

  95. Kimnhi says

    I made these and they had a bad after smell. Could it be the half and half since I ran out of milk? I really want to try these again, but i’m scared about the smell. Any ideas why it might have a horrible after smell?

    • AnnaBananaBelle says

      perhaps it was the cream of tartar? I had a similar problem only mine tasted as bad as they smelled! I tweaked the recipe though so it’s my fault. But I think the smell comes from the cream of tartar

  96. Shanna says

    I made these cookies and these are literally the best cookies I’ve ever had. Vegan or non vegan. These are unbelievable. I’ve made them 4 or 5 times already and have been doubling the recipe. Me and my boyfriend can not get enough. They are the softest, lightest, best tasting cookie EVER. and they’re so light and airy you can just keep eating more and more without really getting full. Thank you sooo much!!!

  97. Athena says

    Just made these! But threw in a few additions to tie in with the feeling of fall outside. I used coconut sugar in place of white sugar and added ground cloves into the dry mix. Then I used Earth Balance as butter (per your suggestion) and added pumpkin puree into the butter, vanilla, and eggs. I combined the two mixes, sprinkled with coconut sugar & cinnamon, chilled, then baked. They are FANTASTIC! and my house smells like pumpkin pie… Thanks!

  98. Chrissy says

    My boyfriend and my coworkers always roll their eyes when I mention foods that are vegan, dairy-free, gluten-free, etc.
    But somehow, whenever I make these, they vanish!

    I even use this recipe to create other flavors (like, instead of rolling the balls in cinnamon sugar, I roll it in lime & lemon zest – instant lemon-lime cookies!)

    This is pretty much my favorite cookie recipe ever.

  99. Julie says

    Great recipe! I just made them and substitued the earth balance for 1/4 C of canned pumpkin they turned out delicious and calculated them about 58 calories/cookies and only .18 g of fat. I made your PB cookies yesterday which were also amazing…thank you for the recipes I love baking sweets but had been trying to avoid cooking them due to the calories until I found your blog.. It makes me so happy to be able to bake and stay healthy 🙂

  100. Teresa Boyd says

    I just found your recipe. Is 330 degrees correct? I just never heard of that before. Also, about how many cookies does this recipe make?


  101. Tiffany says

    Just made these they were AMAZING!! Would this work with coconut oil as a substitute for the butter? Also would oat flour take away from their pillow-like consistency?

  102. Stella tabs says

    Katy, I love your recipes!!! These cookies are amazing! My moms American but I live in Europe, this site is a link though to my American familly and the yummiest food they have there! So thanks!!! 🙂

  103. Jason says

    Maybe I did something wrong, but I followed the recipe and got enough dough to make about 3 cookies. So, while the ingredients look healthy, I am inclined to say that half a stick of butter is not that healthy when it is only divided between three cookies.
    But I still think they’ll be tasty

    • Unofficial CCK Helper says

      If you only got three cookies, you definitely went wrong somewhere. Maybe a mis-measure of the flour?

  104. kim says

    Ok so i made these with regular sugar and they were awesome. But I did not melt the butter. I made them again with butter melted and used stevia. They turned out much softer and fluffier, but tasted terrible! So do not use stevia, I am going to try splenda for baking and see how that works. They are pretty small, only get 12 in the batch. But the first batch was yummy for sure!

  105. Cool baker says

    Looks great, can’t wait to try them. How much sugar and cinnamon do you roll the dough balls in before putting them in the fridge? Thanks.

  106. AnnaBananaBelle says

    I don’t know what happened but they turned out terrible! I did make a few changes so i’m not blaming Katie here! I used Bob’s Red Mill gluten-free all purpose flour and I also used coconut oil for the butter. However, i am not sure that these changes were the problem because they tasted and smelled much like cream of tartar and they seemed slightly bitter. If anyone knows why this happened please tell me! Was it the gluten-free flour or the oil? I didn’t use xanthan gum was that problem?

  107. Sarah says

    Delicious! Light and fluffy, couldn’t stop eating.
    This recipe is definitely a keeper!
    Thanks so much, Katie:)

  108. Karla says

    I just made this recipe and turned out super great!! As sugar I used fructose and ithe cookies taste really good.
    It turned out a batch of 14 cookies.
    I will keep making this recipe forever. Thanks Katie 🙂

  109. Ashlee says

    Thank you for this recipe! I know this is an older post, but I made these today, with a few modifications, and they turned out wonderfully (not that a cookie rolled in sugar and cinnamon can really be that bad, right?). I had to leave out the cream of tartar, since evidently I’m out, and I used 1/2 butter and 1/2 coconut oil. Also, for anyone still looking for how many cookies it makes, I quadrupled the recipe and it made about 45 1 inch cookies (we may or may not have eaten some before cooking them…). As another commenter mentioned, mine was a little crumbly, so I added a little bit more milk and it was super easy to work with. Definitely made way too much cinnamon/sugar mix for the covering…I guess I need to make something else soon to roll in it!

    For anyone on the fence about making these, let me just say that I am not vegan, my family is not vegan, and all of the kids and adults who scarfed these down tonight were not vegan, and these are awesome cookies. Not “really good for something vegan” cookies, but just awesome cookies. Thanks again for sharing such great recipes, Katie!

  110. Alyssa says

    Just made these (right after I made some not so great healthy snicker doodles) and they are perfect! I smashed them down so they’d be chewy gooey deliciousness. This will always be my go to recipe!

  111. Allison says

    Hi Katie! These (along with all your recipes) are absolutely fantastic!!!!!!! I don’t know how you do it. I am so grateful for your blog!

    Quick question; I have made many of your recipes, and just about every time, I can never make the same amount of cookies as you say it yields. Typically you say it yields about 16, and I usually can come up with about half that (and I don’t make big cookies at all!). I follow these recipes very carefully and have tried them multiple times. Any thoughts? Thanks!

  112. Sarah says

    Definitely double this recipe (unless you’re down with just making a batch of edible dough–which I totally am). Also, I subbed coconut oil for butter, same measurements, and they turned out perfect. One more hing I did was replace a little less than half of the sugar the recipe called for with baker’s stevia because the bag was almost empty and I decided to use it up. Still tasted like an amazing snickerdoodle to me!

  113. Ella says

    These look really good and I can’t wait to make them, but do you know the calorie count? Sorry to ask but I’m trying to track my intake.

  114. Linda says

    How many does this make?? And is it really just 1 1/2 tablespoons?? My little I stare is craving bad and we’re going camping in a couple of days so I wanted to show off yummy treats that are healthy but not telling them haha

  115. Jess Moore says

    I just had to make these snickerdoodles. My husband and I have been craving these cookies for the longest time, but we haven’t been able to find any that are both vegan AND gluten free. Since this recipe isn’t gluten-free and we aren’t fans of the Bobs Red Mill GF AP blend (although we love all the company’s other gluten free flours and mixes, I think it’s the bean flours…we love raw cookie dough, and bean flour does not a tasty raw cookie dough make), I used a go-to flour blend from one of my pastry chefs from culinary school. It is a good AP flour blend that tends more toward a pastry flour (he has another good AP flour blend, but since it contains albumen, we can’t use it). The blend is 10 oz (1 3/4 C) white rice flour, 7 oz ( 1 1/4 C) brown rice flour, 3 oz (3/4 C) potato starch, and 4 oz (1 C) tapioca starch*. You can substitute this flour blend cup for cup for regular flour. I also added about 1/8 teaspoon of xanthan gum to the dry ingredients. The one thing that I noticed you have to be careful about is the amount of liquid you add. This flour blend doesn’t absorb liquid as well as regular flour so add the wet ingredients slowly to ensure the dough doesn’t get too soft. It may or may not all get used (I used very close to all of the wet ingredients). If the dough does get too wet, though, you can always add a little more flour. I hope this helps!

    *the flour blend was taken from Chef Richard Coppedge Jr, CMB’s book “Gluten-Free Baking with The Culinary Institute of America”

  116. Julie says

    I just made these tonight, they are the best snickerdoodles I ever ate! Only 1 problem, there weren’t enough! I will triple the recipe next time! Thank you Katie!! Another perfect recipe from you!

  117. natalie says

    These are simply delicious! But question are they supposed to taste a little doughy I only cooked it for 10 min. My daughter loves them on her2nd cookie I ate 3 lol. Just found your blog and I’m loving it. Trying to eat healthy and I love sweets so this blog is a God send. 😉

    • Unofficial CCK Helper says

      It depends on how many you roll them into, whether you make big or small cookie dough balls. But it makes a small batch so I always double the recipe.

  118. Angelica says

    Amazing recipe! I tried the traditional one (rolling it in cinnamon and sugar). It’s just important to make the balls small (around a teaspoon) and NOT to flatten them with a fork (like I did

  119. Miranda says

    My 3 year old and I made these this morning and they are fantastic! We subbed coconut oil for the butter, and they turned out great. Thanks!

  120. Raniya says

    I make these all the time with organic soy yogurt instead of ‘butter’. Absolutely fantastic! Thanks for the great recipe. 😀

  121. Kiran says

    These are the best snickerdoodles ever! I just made a batch and ate them all in one sitting ☺️. I cannot say enough good things about this recipe, it’s my new favorite cookie recipe.

  122. Tierney says

    Hi Katie! I’m making cookies for Valentine’s Day, but I don’t have enough time to make the dough and cook the cookies the day before. Is it okay to make the dough a few days before and freeze it, then pop them in the oven?

  123. Tierney says

    Hi Katie! I’m making cookies for Valentine’s Day, but I don’t have enough time to make the dough and bake the cookies the day before. Is it okay to make the dough a few days before and freeze it, then pop them in the oven?

  124. Melanie says

    I adapted this to be “nearly” sugar free! I made these with “brown sugar”, using with 1 cup Lakanto (monk fruit/erythritol blend), 2 tsp blackstrap molasses and 1/2 tsp vanilla extract. I mixed/mashed out the lumps with a fork. I then subbed this brown sugar in place of the sugar in the mix, and used it as the mix for the sugar topping too by adding 1 tbsp of cinnamon to 2 tbsp of the brown sugar.
    They’re “nearly sugar free” but the molasses is so critical to achieve that rich taste you expect with a snickerdoodle cookie. And at least blackstrap molasses is high in potassium and other good stuff. Portion control is key, since it is a sugar (especially for diabetics).
    Thank you for an amazing recipe! 🙂

  125. Renee H. says

    Yum! My husband turned to me tonight and I could tell he had one thing on his mind…. snickerdoodles. Seriously. It’s one of those recipes that is kind of hard to lighten up but I think you did it. Must try!

  126. Rebecca says

    You know what is so great about all of your cookie recipes that I have tried so far……..they are small batch and require minimum work and usually no eggs! I love it! Great for a quick after school snack for my kids, who are always cookie monsters!! Thank you so much!

  127. Rivkahlovesbaking says

    I doubled the recipe and I got 19 1″ balls, I dunked them right into the cinnamon sugar mixture (double sugar to cinnamon) and refrigerated them for about an hour. It took 12 minutes for the cookies to bake and it smelled like heaven in my kitchen. They came out fantastic and just so soft and amazing. I especially enjoyed tasting the batter without worrying about raw eggs. FYI – I used butter, unsweetened silk almond milk, sugar and no cream of tartar. I have some cinnamon sugar left over so I’ll be making these again soon. I do wonder if it’s okay to use olive, canola, coconut oil etc instead of butter or earth balance?

    Thanks for your awesome recipes, I am a frequent visitor and I have made many other of your fantastic creations.

  128. Liz says

    These cookies are DELICIOUS. So fluffy and buttery! I doubled the recipe to make bigger cookies and everyone loved them! I’m definitely making these again. Thanks for the awesome recipe Katie!

  129. Jodi says

    I made these last night and they were PEFECT! I did as you said and refrigerated them for about 30 minutes before baking and the texture and flavor were both unbelievable. Thank you!

  130. Elaina says

    On today’s quiet Sunday afternoon, I wanted to bake a quick, scrumptious dessert for my family. Katie’s Snickerdoodles inspired them all when the time arrived for an after-dinner snack. ^.^ These are, surprisingly, the first snickerdoodles I’ve made, and to say they are pillow-like is *perfect.* I love these cookies and will pass this recipe on to anyone looking for a cookie.


  131. Danielle Marks says

    I am by no means a master baker (haha say that 10 times fast) and I made multiple mistakes like: adding in the amount of vanilla I should have of milk, and I wasn’t sure if the butter measurement was after or before it was melted so I just did some where in between, also forgot to smoosh them before I put them in the oven. BUT they actually turned out really yummy!!! I’m quite impressed with myself and this site. I like how they don’t taste overly sugary

  132. Karen says

    Katie – these look great! I am interested in adding pumpkin puree to give it a Fall-ish twist! Any suggestions on amount to add or what I’d need to remove from the recipe? Could I sub it for some of the butter? Thanks!

  133. Sharon says

    The recipe says to cook the cookies at 330 degrees. Is this correct? Should it be 325 or 350? Thank you.

  134. Marcella says

    I’m very skeptical of “healthy” dessert recipes, but these cookies are by far the most delicious vegan cookies I’ve ever tried. Even my roommate, who absolutely will not eat anything vegan that I make as a rule, liked them! I used coconut milk for the milk, and sugar and cinnamon on the surface of the cookies as suggested, and they are absolutely phenomenal and taste like the non-vegan version! My only quibble is that the recipe is relatively small, and could probably be doubled for more cookies.

  135. Penny says

    Hey Katie! I know this is an extremely old post but i was wondering how many servings/cookies this recipe makes? I’ve never had or even heard of snickerdoodle cookies before since i live in New Zealand so i’m excited to try these out!

  136. Augusta says

    Wow! I didn’t realize this recipe was posted 6 years ago! I made these cookies yesterday using all purpose whole wheat flour and butter and they were SO good!!! The recipe only made 6 though, and they were pretty small but very delicious and really really simple. I liked them so much I’m going to make them again tonight!

  137. J says

    This is literally one of my favorite gluten free and vegan recipes! I’ve always been a huge baker (and sweet lover) and was devastated when I became allergic to gluten, eggs, and dairy a couple years ago. I make this recipe with King Arthur or Arrowhead Mills gluten-free flour, and it comes out perfect every time! I also use this same recipe (minus the cinnamon sugar), add enjoy life vegan chocolate chips, and it makes delicious chocolate chip cookies too!!

  138. Meg says

    Hi. I made them and they are really delicious. Just wished the recipe said how many they make. ( maybe I missed it- but I read the recipe over 3 times and couldn’t see an amount) I doubled it because it looked like it wouldn’t make many and it made about 15 cookies. My family goes through cookies fast. So I guess I will have to triple it next time.

  139. space rust says

    You’d never ever know these are “healthy” – freaking delicious!! Immediately I knew the first batch of dough wouldn’t be enough, so as the first was cooling I started a second. Added chocolate PB2 to the mix – so far the dough is incredible. Thanks for sharing! And for being vegan <3

  140. sarah chow says

    i was wondering if i could substitute the melted “butter” for melted coconut oil. Would this work?

  141. Lini says

    Hey Katie!

    I’m trying to make these cookies, but they aren’t flattening in the oven. They are staying in balls in the oven. Am I supposed to flatten them before putting them in?

  142. Amanda says

    The comments weren’t very helpful but one comment said they came out like a cookie dough truffle which is nothing like what the pictures have shown. The time given at that temperature is not adequate to bake the cookies through but perhaps I made the cookies the wrong size, there was no way to tell as the size of the dough balls wasn’t given nor did the recipe indicate how many cookies it should make.

    • Amy says

      I realize you made this comment almost a year ago but she said in the comments that she scoops them out with a melon baller and most people have said they get about 15.

  143. Jenn says

    Okay, I just made these and they’re amazing. But, my only qualm is that the recipe only made ten small cookies! I’ve already eaten four in thirty minutes so you see my dilemma. I recommend doubling the recipe ??

    • Jason Sanford says

      This is an older recipe on her site. I just let her know that she should look at updating it either this year or the following. I’m with you – who wants such a small batch of cookies for all that effort?!
      Jason (media relations)

  144. EthalFrida says

    Love snickerdoodles after discovering them at a Louisiana casino.
    However, please know that lower fat does not mean healthy. It is the kind of fat that is used. Natural and not highly processed is better. Vegetable, canola, margarine oils are not good.

  145. Jan says

    I’m not able to find the print button for this recipe, can you please fix it so I can print it? I need these cookies in my life!

    • Jason Sanford says

      Hi! It looks like this is an older recipe so probably why it doesn’t have a print button. But just copy/paste into a word document! 🙂

  146. Ceylon Golden Cinnamon says

    I read the entire article and comments. hmmm,,,, it is nice… as you said, I will try this along… Thanks for sharing this with us.

  147. Rebekah says

    Ohooo my goodness. My kiddo and I just made these (homeschool science and math hooray). ? We used applesauce instead of and vegan butter and they are DElicious!

  148. Sherry says

    How many cookies does this recipe make? I’m impressed with your site as I just recently found you. I see lots of yummy looking recipes I can’t wait to try. Thank a bunch!

  149. Michele says

    Hi Katie,
    What is the nutritional information on these i.e.: calorie count and servings.

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