These easy dairy free snickerdoodles taste just like traditional snickerdoodles but without the dairy and eggs. The chewy cookies are soft on the inside with a crispy edge on the outside. They are covered in a delicious cinnamon-sugar mixture and baked to perfection.
This vegan snickerdoodle recipe comes together in minutes so you can have your cookie fix anytime. It calls for simple ingredients and does not use a flax egg or any egg replacers.
I am not a fan of using a flax eggs in my baking. I find that it makes baked goods really dense and sometimes gummy. If you use the right combination of ingredients, it's really not needed.
I love how soft and chewy these cookies are. If you love soft and chewy cookies, try out my banana chocolate chip, pumpkin chocolate chip, and oatmeal chocolate chip cookies.
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Why You'll Love This Recipe
- Chewy texture: What's better than a soft and chewy cookie for a sweet treat?
- Taste like the original: No one will know these cookies are vegan!
- Quick and easy to make: These cookies come together in minutes.
- Cinnamon flavor: Snickerdoodles have that delicious combination of cinnamon and buttery goodness. These cookies have cinnamon in the dough and are rolled in cinnamon and sugar for extra flavor!
For more recipes with amazing cinnamon flavor, try out my oil-free apple crisp, Biscoff cookie butter cookies and applesauce cake.
Ingredient Notes
These cookies are easily made with simple ingredients.
- Vegan butter - My favorite kind of vegan butter to use in baking is Country Crock Plant Butter. I like the flavor and also the fact that it comes in stick form for easy measuring.
- Non-dairy milk - You can use any non-dairy milk but my favorites to use are soy milk or almond milk.
- Flour - I use regular all purpose flour in this recipe. It works much better than whole wheat flour.
Please see the recipe card below for the full list of ingredients and amounts needed.
How To Make Vegan Snickerdoodles
Step 1: To start, preheat the oven to 375 degree. Prepare your cookie sheet by lining with parchment paper.
Step 2: Prepare the cinnamon sugar coating by mixing the 3 tablespoon of sugar with 2 teaspoon of cinnamon in a small dish and set aside.
Step 3: In a stand mixer, cream together the vegan butter and the granulated sugar. Add in the non-dairy milk and vanilla extract and beat for an additional minute.
Step 4: Next, add half of the flour to the wet ingredients and mix until almost combined. Add the remaining dry ingredients (flour, cream of tartar, baking soda, salt, cinnamon and sugar) and mix until combined. Do not over mix.
Step 5: Roll the dough into balls with your hands and place on a plate.
Step 6: Then take the cookie dough balls one at a time, roll it in the cinnamon and sugar mixture, and place on the prepared cookie sheet. I like to sprinkle a little more of the cinnamon sugar on top of each of the dough balls.
Step 7: Bake in the preheated oven for 13 minutes. For best results, let the cookies rest on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Make sure you don't over mix the dough. The cookies will get dense and flat.
- If you don't have a stand mixer, you can use a hand mixer and a large mixing bowl.
- Make sure you let the cookies rest on the baking sheet before transferring to the cooling rack. They will be very soft right out of the oven and need a few minutes to set.
Snickerdoodle Uses
Snickerdoodles are delicious cookies on their own. But you can also use the cookies to make more decadent treats.
- Crumble up some cookies and sprinkle on top of vegan ice cream.
- Make a parfait with vegan vanilla yogurt and vegan whipped cream.
- Make mini ice cream sandwiches with them. Put a layer of vanilla vegan ice cream in between two cookies. Or take it up a notch and use some sweet potato ice cream!
- Use them to make a pie crust! Use a food processor to make the cookies into crumbs. Combine the crumbs with melted vegan butter. You'll need about 5 tablespoon of melted vegan butter for every 1 ½ cup of cookie crumbs. Press the mixture into a pie pan. You can now fill the crust with whatever you're making.
Recipe FAQ
To soften your vegan butter, just leave it out at room temperature for about fifteen to twenty minutes. You can also microwave it for about 15 seconds.
Store these cookies at room temperature in an airtight container. They will be good for up to 5 days but they probably wont last that long!
You can also freeze these cookies up to 3 months. Place them in a freezer safe bag and squeeze out as much air as possible. You can defrost them overnight in the fridge or on the counter at room temperature.
More Vegan Cookie Recipes
If you tried this Vegan Snickerdoodle Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Vegan Snickerdoodles
Equipment
- Cookie sheet
- cooling rack
Ingredients
- ¾ cup vegan butter, softened
- 1 cup sugar
- 2 tablespoon non-dairy milk
- 1 ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoon sugar (for rolling in)
- 2 teaspoon cinnamon (for rolling in)
Instructions
- Preheat oven to 375°. Prepare a baking sheet by lining it with parchment paper.
- Mix the coating ingredients (3 tablespoon of sugar and 2 teaspoon of cinnamon) in a small bowl and set aside.
- Using a stand mixer, cream together the vegan butter and sugar. You can also use a hand mixer and a large bowl.
- Add the vanilla extract and non-dairy milk and mix for another minute.
- Add half the flour and mix until almost combined.
- Add the rest of the flour, cream of tartar, baking soda, salt and cinnamon and mix until combined. Don't over mix.
- Roll the dough into balls about 1 to 1 ½" in diameter and set on a plate.
- Roll the dough balls one at a time in the cinnamon sugar mixture and place on the prepared baking sheet. Sprinkle a little but of the cinnamon sugar mixture on top of each one, if desired.
- Bake for 13 minutes in preheated oven. Remove from heat and let sit for about 3 minutes.
- Transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3-5 days.
Notes
- Make sure you don't over mix the dough. The cookies will get dense and flat.
- My favorite brand of vegan butter to bake with is Earth Balance. I also really like using Country Crock Plant Butter. Both come in sticks which is helpful for measuring.
- Make sure you let the cookies rest on the pan before transferring to the cooling rack. They will be very soft right out of the oven and need a few minutes to set.
Jen says
Absolutely delicious! They taste just like regular snickerdoodle cookies.