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Vegan Snickerdoodles

How to make the best vegan snickerdoodle cookies, a holiday classic cookie recipe that both vegans and non-vegans will love.

Vegan Snickerdoodles

You’d never guess these are vegan!

The recipe uses the same basic ingredients as non-vegan cookies, meaning these soft and chewy snickerdoodles taste exactly like the traditional version everyone loves.

No flax eggs, no specialty flours, and just one bowl to clean!

Also Try These Peanut Butter No Bake Cookies

Snickerdoodle Vegan Cookie Recipe

If you’ve missed snickerdoodle cookies since going vegan, definitely give these buttery snickerdoodles a try.

Or if you’re not a vegan, it’s still always useful to keep an easy and egg free cookie recipe on hand, for those times where you run out of eggs and don’t want to make a special trip to the grocery store.

Trending Right Now: Vegan Cheesecake Recipe – NO Cashews

Chocolate Covered Katie Vegan Cookies Recipe

You know a recipe is good when all of your non-vegan friends eat so many, there’s barely any left for you!

Homemade Snickerdoodles

For Pumpkin Snickerdoodles:

If you want to do a pumpkin-flavored version of the vegan snickerdoodles, simply replace about a fourth of the cinnamon in the coating with pumpkin pie spice instead.

Leftover cinnamon? Make these Vegan Cinnamon Rolls

Above, watch the video of how to make vegan snickerdoodles

How To Make Easy Holiday Vegan Snickerdoodle Cookies
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Vegan Snickerdoodles

How to make classic vegan snickerdoodle cookies that both vegans and non-vegans will love.
4.6/5 (10)
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Yield 15 – 20 cookies

Ingredients

  • 1 1/2 cups spelt, white, or oat flour   
  • 3/4 tsp baking soda
  • 1/2 tsp each: salt and baking powder
  • 1/2 cup sugar, unrefined or xylitol if desired
  • 6 tbsp oil or melted vegan butter
  • 1 1/2 tbsp milk of choice
  • 1 tsp pure vanilla extract
  •   equal parts cinnamon and sugar (or xylitol) for coating

Instructions

  • Combine dry ingredients (excluding coating). Stir well. Add liquid ingredients to form a dough. Only add extra 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

Notes

For a flourless and low carb version, try these Keto Cookies.
 

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4.6/5 (10)

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Published on December 2, 2020

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Reader Interactions

16 Comments

Leave a comment or reviewLeave a rating
  1. Illianne Of "More Moo-ing" Vegan Life says

    Hi! Yay, cookie baking season! Just a few questions; can you substitute applesauce or margarine or yogurt for the butter/oil? Will whole wheat pastry flour work? And how big are these cookies? Sorry to be “that reader who asks about a million substitutions”, but cooking for diabetics, low-fat dieters and people who aren’t used to healthy desserts can be difficult. Then again, you’re a pro!

    • CCK Media Team says

      Unfortunately we haven’t tried so honestly can’t say on the applesauce. They would probably taste good to people used to the fluffier texture of fat-free cookies. We are not really fans of whole wheat flour in baking because it yields denser results, but once again if you’re used to baked goods with it then you should probably be fine here too. In terms of size, you can make them any size.

  2. Rachel Aristeo says

    Well, I am not a vegan, although I love Katie’s vegan recipes. I decided to add an egg as a binder since mine seemed a bit floury and then it was perfect

  3. Ingrid Scott says

    I just read the comments and to Illianne I want to say – I would try it with Whole wheat pastry flour if one of the suggestions is Spelt. Because Spelt is a whole grain as well.
    And the whole wheat pastry flour is very different than the regular whole wheat.
    Just my opinion.

  4. Michele says

    These were AMAZING!! They were so quick and easy to make and came out delicious! I ate the whole batch in one sitting. Throwing out all my other snickerdoodle recipes!

    • CCK Media Team says

      Just use the recipe for keto cookies linked in the instructions. You can roll them in cinnamon sugar (or a mix of cinnamon and xylitol or your favorite low carb sugar if you’re trying to keep it keto friendly).

  5. Felicia says

    Made these last night, exactly as per the recipe (I chose spelt flour). They were delicious! Mine didn’t quite flatten out to a cookie shape, I think I should have added the extra liquid, since I’m at a bit of elevation (3000′). I’ll definitely make these again! 🙂

  6. Irene Binyon says

    These get better as they sit awhile. I don’t think they’d make sitting out overnight in my house. 🙂 But I think they get better as they “age.”* (*Age meaning let them cool at least 30 minutes.)

  7. Holly says

    Made the vegan snickernoodle cookies and found they were crumbly and dry when mixing. I thought I’d leave the dough overnight in the fridge to see if it would moisten up at all but it didn’t. I ended up adding another tablespoon and a half of milk and it was better and more dough like. Figured these were dry as I live in Ontario and the weather is extremely dry this time of year. I’m interested to make these in the summer when the humidity is active. Excited to taste these !

  8. Susan Aitchison says

    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!

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