Healthy Cookies
by Chocolate Covered Katie
5 from 117 votes
How to make the best vegan snickerdoodle cookies, a holiday classic cookie recipe that both vegans and non-vegans will love.
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
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
You know a recipe is good when all of your non-vegan friends eat so many, there’s barely any left for you!
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
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Vegan Snickerdoodles
How to make classic vegan snickerdoodle cookies that both vegans and non-vegans will love.
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Print Recipe
Prep Time 10 minutes minutes
Cook Time 11 minutes minutes
Total Time 21 minutes minutes
Yield 15 – 20 cookies
5 from 117 votes
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.
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Notes
For a flourless and low carb version, try these Keto Cookies.
Have you made this recipe?
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You are here: Home / Healthy Cookies / Vegan Snickerdoodles
Published on December 2, 2020
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Meet Katie
Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.
Learn more about Katie
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Reader Interactions
40 Comments
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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!
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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.
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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
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CCK Media Team says
Thank you so much for making them!
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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.Reply
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!
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Diane says
I love these and the idea of pumpkin spice sounds fantastic.
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Kari says
Can you substitute either almond flour or coconut flour in this recipe?
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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).
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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! 🙂
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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.)
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Cat says
Didn’t work for me at all to much milk needed and melting the butter made it worse.
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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 !
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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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CCK Media Team says
💕💕
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Susan Aitchison says
Oh, and I used grapeseed oil. May try Earth Balance next time.
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Darlene says
Grape seed oil is really high in omega-6 fatty acids, and not good for you. I would use olive oil avocado oil.
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Larissa Stevenson says
These were really REALLY tasty!! I am definitely going to be making these again (:Reply
Dolores says
I like to know if i can make with almond or coconut flour and cut the fat from butter to apple sauce.
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ILP says
With coconut flour it is too watery. With almond flour it is way too dense. I agree is oil and fat but since they are vegan there is no egg to bind them. Skinny a lower fat snickerdoodle recipe but they are not vegan.
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Abbey says
I enjoyed making these tonight. Very quick and easy but very tasty. I managed to put some in the freezer but they might not last long.
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Lucy says
Love these, so easy and always ingredients I have in. Today I added food colouring and pressed in candy eyes after baking and they became Halloween monster cookies 😉Reply
Jade says
These cookies are knock your socks off good!Reply
Melissa says
This is my favorite holiday cookie, and your vegan version did not disappoint. My not vegan family members thought they were great too. TY!!Reply
Kirsten says
I just have one sincere question.
Doesn’t a Snickerdoodle have Cream of Tartar? It’s the only recipe I’ve ever used that in. And I just bought some today. I didn’t need to buy it?Reply
CCK Media Team says
It is often included but not required for snickerdoodles. Some recipes have it and others do not. Katie chose to formulate her recipe without it so that more readers would be able to make them using ingredients they might already have on hand 🙂
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Liky says
How long can these cookies be stored?Reply
CCK Media Team says
Hi! They should be stored just like traditional cookies (plastic container for soft cookies, glass container for crispier ones) and last around 3-4 days.
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Roberta says
Snickerdoodles have been my favourite cookie for many years! This recipe was absolutely perfect! I never thought I could have a snickerdoodle without animal products and here it is! Thank you for this recipe. Greetings from Peterborough Ontario Canada and happy 2022!Reply
CCK Media Team says
Thank you so much for making them!
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Kate Scott says
These are DELICIOUS!!! I could eat an entire batch all by myself! (So I’m glad they’re so easy and quick!) YUM!!!Reply
Ami says
Tried this recipe and cookies turned out amazing. Thank you!
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CCK Media Team says
Thank you for trying them 🙂
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Cindy says
Really great! The non-vegans loved them too. Thank you!Reply
Divya Marwaha says
Are you able to use coconut sugar instead of the regular? Thanks in advance.
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Mary Lane says
When I make these with oat flour, they flatten completely and lose their shape. I tried baking right after forming the dough and also after refrigerating but they still came out of the oven flat. How do you keep their shape with oat flour?Reply
CCK Media Team says
Hi! We have never had this issue in all the times of making them, but perhaps it is due to climate, humidity, or specific ingredients/brands you are using. Try making smaller cookies and see if that works!
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Nora says
The cookies turned out absolutely delicious!Reply
Emily says
Are these supposed to flatten on their own while baking? Mine certainly didn’t, but the instructions don’t say to flatten them. I had added an extra tablespoon of milk and didn’t think my dough was too dry at all. Otherwise I followed the recipe exactly. Any suggestions? Should I just flatten them with a fork next time? Thanks!
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CCK Media Team says
Hi! Depending on climate/humidity, oven calibration (or if yours is not calibrated), specific ingredients used, etc. they may not flatten on their own. If they do not, you can absolutely flatten them with a fork or spoon.
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