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These vegan snickerdoodles are incredibly soft and melt in your mouth, and I promise you won't be able to tell they're vegan!
Ever since I was little, snickerdoodles have been my favorite cookies. Whenever I pass by a bakery that sells them, I can't resist grabbing one (or two... or three).
Every once in a while, I like to make plant-based versions of my favorite recipes, and I thought I would take a stab at perfecting some vegan snickerdoodles. And honestly, I might prefer these more than normal snickerdoodles!
But don't just take my word for it—give them a try for yourself and tell me what you think.
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Tips for Making These Cookies
Here are a few tips to get a perfect vegan snickerdoodles every time:
- After adding in the dry ingredients, make sure to mix only until just combined. If you overmix at this point, the cookies will turn out tough and chewy. Mix just until the dry ingredients have completely been incorporated, then scrape the bowl well.
- Chill the cookie dough before scooping. Through lots of trial and error, I have found that these cookies spread quite a bit in the oven if you don't chill the dough. You can even refrigerate the dough overnight if you want!
- Remove the cookies from the oven while they're still a bit soft. These cookies will harden up once they are out of the oven, so make sure to remove them around the 10-12 minute mark. Once they have cooled slightly, I recommend transferring them to a wire rack to cool completely.
Common Questions About These Cookies
Absolutely! Tightly wrapped in plastic wrap, this dough can be refrigerated for up to 2-3 days. Alternatively, you can freeze the dough for up to 2 months—just let it thaw to room temperature before scooping the cookies.
Personally, I have had success with both almond milk and oat milk. However, I believe any plant-based milk would work just fine. If you do try another kind of milk, let me know how it works out in the comments below.
Stored in an airtight container, these snickerdoodles usually last for about 3-5 days. After that, you can wrap them firmly in a plastic bag and freeze them for up to two months. When you are ready to eat one, let them thaw at room temperature or even warm them up for a few minutes in the oven.
Watch How to Make This Recipe
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Vegan Snickerdoodle Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These vegan snickerdoodles are incredibly soft and melt in your mouth, and I promise you won't be able to tell they're vegan!
Ingredients
Snickerdoodle Cookies:
- ½ cup (110g) packed coconut oil
- ¾ cup (150g) light brown sugar
- 3 tablespoons (60g) maple syrup
- 6 tablespoons plant-based milk (I used almond milk)
- 1 tablespoon (18g) vanilla extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon (4g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (4g) cream of tartar
- ½ teaspoon (2g) salt
Cinnamon-Sugar Mixture:
- ¼ cup (60g) granulated sugar
- 1 tablespoon (6g) ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a sheet tray with parchment paper or a silicone baking mat.
- Make the snickerdoodles: In a stand mixer or large bowl, cream together the packed coconut oil and light brown sugar. Once combined, add in the pure maple syrup, plant-based milk, and vanilla extract. At this point, the mixture might look a bit clumpy, but do not worry! In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt. Add the dry ingredients into the rest of the mixture and mix until just combined, being careful not to overmix. Wrap dough in plastic wrap and refrigerate for 20-30 minutes.
- Make the cinnamon-sugar mixture: In a small bowl, prepare the cinnamon-sugar mixture by mixing together the granulated sugar and ground cinnamon.
- Portion the dough into balls: After the 30 minutes is up, remove the dough from the refrigerator and roll the dough into 1-inch balls until round and smooth. Then, drop the balls into the cinnamon-sugar mixture and coat the entire surface evenly.
- Transfer cookies to the prepared baking sheet and bake for 10-12 minutes, or until lightly browned. Remove from oven and let cool slightly before transferring to a wire rack to cool completely.
Notes
- Recipe adapted from Pick Up Limes.
- I used almond milk for this recipe, but I have also had success with using oat milk in the past.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 9.7 g
- Sodium: 127.3 mg
- Fat: 0.5 g
- Carbohydrates: 19.8 g
- Protein: 1.3 g
- Cholesterol: 0 mg
Keywords: vegan, snickerdoodles, vegan dessert
YUM! With an egg allergy, I have eaten only Whole Foods vegan cookies, and although they are delicious, I look forward to be able to make my own. Thank you. I will let you know what I think when a have made them a couple of times - the second time to correct my first batch mistakes.
Definitely try these out and let me know what you think! My all-time favorite chocolate chip cookie recipe is actually vegan, and you might enjoy it as well:
https://www.pickuplimes.com/single-post/2017/09/08/One-Bowl-Soft-Vegan-Chocolate-Chip-Cookies
My boyfriend swears these are the best chocolate chip cookies ever (vegan or not)!