Vegan Snickerdoodles Recipe Easy and Delicious Treats

Snickerdoodles are a classic cookie that combines a soft, chewy texture with a delightful cinnamon-sugar coating. Traditionally made with butter and eggs, these cookies might seem off-limits to those following a vegan lifestyle.

But fear not! This vegan snickerdoodles recipe offers a perfect plant-based twist on the beloved treat, delivering all the warmth and nostalgia without any animal products.

Whether you’re vegan, dairy-free, or simply looking to try something new, these cookies are incredibly easy to make and irresistibly delicious. The combination of cinnamon and sugar on the outside complements the tender cookie inside, making them a perfect snack or dessert.

Plus, they’re great for sharing with family and friends or gifting during the holidays.

Keep reading to learn how to whip up these vegan snickerdoodles from scratch, along with tips, variations, and serving suggestions that will have you baking them again and again!

Why You’ll Love This Recipe

This vegan snickerdoodles recipe stands out for several reasons. First, it uses simple, wholesome ingredients that you likely already have in your pantry.

No complicated vegan substitutes or hard-to-find items required!

Second, the texture is spot-on: soft and chewy with just the right amount of crispness on the edges. The cinnamon-sugar coating adds a beautiful aroma and a sweet-spicy crunch that’s utterly addictive.

Finally, this recipe is incredibly versatile. It’s perfect for those with dietary restrictions but also delicious enough to win over anyone who tries them.

These cookies freeze well too, so you can enjoy them fresh anytime.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• ½ teaspoon salt
• 1 cup organic cane sugar
• ½ cup coconut oil, melted (or vegan butter)
• ¼ cup unsweetened applesauce (acts as egg replacer)
• 1 teaspoon vanilla extract
• ¼ cup almond milk (or any plant-based milk)
• For the coating:
• ¼ cup organic cane sugar
• 2 teaspoons ground cinnamon

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Small bowl for cinnamon-sugar coating

Instructions

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. Combine wet ingredients: In a medium bowl, whisk the melted coconut oil, sugar, applesauce, vanilla extract, and almond milk until smooth and well combined.
4. Incorporate wet into dry: Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a soft dough forms. If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
5. Prepare the cinnamon-sugar coating: In a small bowl, mix the ¼ cup sugar and 2 teaspoons cinnamon thoroughly.
6. Form the cookies: Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until fully coated.
7. Place on baking sheet: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake for 10-12 minutes or until the edges are lightly golden and the tops have cracked slightly. Avoid overbaking to keep them soft.
9. Cool: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Enjoy! These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.

Tips & Variations

For softer cookies, slightly underbake and let them finish setting on the cooling rack.

Using applesauce as an egg replacer works wonderfully here, but you can also try mashed banana or commercial egg replacers if you prefer a different flavor or texture.

If you love a bit more spice, add a pinch of ground nutmeg or allspice to the cinnamon-sugar coating. You can also sprinkle some coarse sugar on top before baking for extra crunch.

For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. You might need to adjust the liquid slightly to achieve the right dough consistency.

Want to add a fun twist? Mix in vegan chocolate chips or chopped nuts to the dough before baking.

Nutrition Facts

Serving Suggestions

Vegan snickerdoodles make a delightful snack with a cup of plant-based milk like almond, oat, or soy milk. They’re also fantastic paired with a warm cup of coffee or tea for an afternoon treat.

Consider serving these cookies at holiday gatherings, potlucks, or as a thoughtful homemade gift. If you’re looking for more vegan dessert ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a wholesome sweet treat.

For those interested in expanding their vegan baking repertoire, don’t miss the Vegan Bread Machine Recipe for Soft, Delicious Loaves — perfect for pairing with your favorite spreads and soups.

And if you’re in the mood for something savory to balance out the sweetness, explore our Peruvian Vegetable Recipes for Flavorful Healthy Meals for vibrant plant-based dishes.

Conclusion

Making vegan snickerdoodles at home is not only easy but incredibly rewarding. This recipe delivers that perfect combination of soft, chewy, and cinnamon-sugary goodness that everyone loves, all while being completely plant-based.

Whether you’re baking for yourself, your family, or friends, these cookies will surely become a favorite staple.

The beauty of this recipe lies in its simplicity and adaptability. From swapping ingredients to adding your own creative touches, you can tailor it to your taste and dietary needs.

So gather your ingredients, preheat your oven, and treat yourself to these delicious vegan snickerdoodles today!

For more delightful vegan recipes and baking inspiration, be sure to explore the wide variety available on our site. Happy baking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Snickerdoodles”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Deliciously soft and chewy vegan snickerdoodles coated in cinnamon sugar. Perfectly spiced and plant-based for a guilt-free treat.”, “prepTime”: “PT15M”, “cookTime”: “PT12M”, “totalTime”: “PT27M”, “recipeYield”: “24 cookies”, “recipeIngredient”: [“1 cup vegan butter, softened”, “1 cup granulated sugar”, “1/4 cup unsweetened applesauce”, “1 teaspoon vanilla extract”, “2 3/4 cups all-purpose flour”, “2 teaspoons cream of tartar”, “1 teaspoon baking soda”, “1/4 teaspoon salt”, “1/4 cup granulated sugar (for rolling)”, “2 teaspoons ground cinnamon (for rolling)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, cream together vegan butter and sugar until fluffy.”}, {“@type”: “HowToStep”, “text”: “Mix in applesauce and vanilla extract until combined.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk flour, cream of tartar, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “Gradually add dry ingredients to wet, mixing until dough forms.”}, {“@type”: “HowToStep”, “text”: “In a small bowl, combine sugar and cinnamon for rolling.”}, {“@type”: “HowToStep”, “text”: “Roll dough into 1-inch balls, then coat in cinnamon sugar.”}, {“@type”: “HowToStep”, “text”: “Place balls on baking sheet, spaced 2 inches apart.”}, {“@type”: “HowToStep”, “text”: “Bake for 10-12 minutes until edges are set but centers are soft.”}, {“@type”: “HowToStep”, “text”: “Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.”}], “nutrition”: {“calories”: “110”, “proteinContent”: “1g”, “fatContent”: “5g”, “carbohydrateContent”: “17g”}}