• Skip to main content
  • Skip to primary sidebar
Hassle Free Vegan Baking
menu icon
go to homepage
  • Recipes
  • About
  • Contact Us
    • Facebook
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact Us
    • Facebook
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Cookies

    Dairy Free Snickerdoodle Recipe (Soft and Chewy)

    Published: Mar 5, 2022 · Modified: Feb 26, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    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.

    four snickerdoodles stacked

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • How To Make Vegan Snickerdoodles
    • Expert Tips
    • Snickerdoodle Uses
    • Recipe FAQ
    • More Vegan Cookie Recipes
    • Recipe
    • Comments

    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.

    bowl with sugar and cinnamon

    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.

    dough balls on a plate

    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.

    dough ball in cinnamon sugar mixture

    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.

    snickerdoodles on cooling rack

    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.
    snickerdoodles on plate

    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

    What is the best way to soften vegan butter?

    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.

    What's the best way to store these cookies?

    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!

    Can these dairy free snickerdoodles be frozen?

    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

    • Plate of lemon cookies.
      Chewy Vegan Lemon Crinkle Cookies
    • Stack of peanut butter chocolate chip cookies.
      Easy Vegan Peanut Butter Chocolate Chip Cookies (No Butter)
    • trail mix cookie in half.
      Hearty Vegan Trail Mix Cookies Without Oats
    • Plate of oatmeal raisin cookies.
      Simple Vegan Oatmeal Raisin Cookies

    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

    Snickerdoodle broken in half with cookies in the background.

    Easy Vegan Snickerdoodles

    Full of cinnamon goodness, this easy vegan snickerdoodle recipe will quickly become a family favorite. It's soft on the inside with a little bit of a crunch on the outside.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    13 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 26 cookies
    Calories: 116kcal
    Author: Jen Cardenas

    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)
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 128mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.5mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Jen says

      March 08, 2022 at 1:56 pm

      5 stars
      Absolutely delicious! They taste just like regular snickerdoodle cookies.

      Reply
    5 from 2 votes (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

    More about me →

    Easter Recipes

    • A slice of carrot cake cheese cake on a plate with an orange napkin with the cheesecake in the background.
      Creamy Vegan Carrot Cake Cheesecake
    • A slice of frosted lemon blueberry cake with lemon halves, a blue napkin, and a cake in the background.
      Vegan Lemon Blueberry Layer Cake
    • Coconut cupcake with purple ube frosting and coconut shreds on a white plate with cupcakes behind it.
      Vegan Ube Coconut Cupcakes
    • A slice of peach mango pie on a plate with a scoop of ice cream, an orange napkin, and the pie plate.
      Vegan Peach Mango Pie
    • Piece of matcha cake on a white plate with rest of cake in background.
      Easy Vegan Matcha Cake With Frosting
    • Plate of lemon cookies.
      Chewy Vegan Lemon Crinkle Cookies

    Popular Recipes

    • Slices of vegan pear banana bread.
      Easy Vegan Banana Bread With Pears
    • Muffin in halves on a plate with other muffins.
      Grape Nuts Muffins With Cranberries (Vegan)
    • Bowl of apple crisp.
      Simple Vegan Apple Crisp (No Oil)
    • Bowl of mango cobbler.
      Easy Vegan Cobbler with Mango

    Footer

    ↑ back to top

    About

    About Us

    Privacy Policy

    Accessibility

    Contact

    Contact

    Sign Up! For Our Newsletter

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.