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Vegan Snickerdoodles

How to make classic vegan snickerdoodle cookies that both vegans and non-vegans will love.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Yield 15 - 20 cookies


  • 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


  • 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


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

Nutrition Information

Calories: 70kcal