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
- 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
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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