Perfect Vegan Snickerdoodles! These easy vegan snickerdoodle cookies are soft, light, puffy, buttery, cinnamon-y and totally irresistible. Made in one bowl in less than 30 minutes. No chilling required.
Love the cinnamon-y goodness of snickerdoodles? You need to try my Snickerdoodle Hummus and super quick Snickerdoodle Mug Cake!
💌 SAVE THIS RECIPE!
Enter your email and I'll send it straight to your inbox.
Watch out for more tasty treats coming your way! Unsubscribe at any time.
FEATURED COMMENT:
"Thank you for this fabulous recipe! These are the best Snickerdoodles I've ever tasted!" - Sheri ⭐️⭐️⭐️⭐️⭐️ More reviews →
These absolutely delicious Vegan Snickerdoodles are thick, light, buttery, sugary, cinnamon-y, and soft and fluffy like Snickerdoodley pillows.
The texture is just right for me - Thick enough to really sink your teeth into, melt in the mouth soft, but with a sugary coating and a slight chew on the outside to give them just a bit of satisfying contrast.
Perfect for now, perfect for the holidays, perfect for any occasion. Grab your baking essentials and let's go!
Mel x
P.S. Looking for more vegan cookies? Check out my vegan chocolate chip cookies, vegan sugar cookies, and my extremely popular vegan lemon cookies!
🤍 WHY YOU'LL LOVE MY SNICKERDOODLE RECIPE
- One bowl and ready start to finish in under 30 minutes.
- Soft and thick without needing to chill the cookie dough.
- That signature snickerdoodle tangy flavour and super soft, pillowy texture from the cream of tartar.
- No eggs, no dairy and an oil-free option.
- Amazingly, ridiculously delicious
Recipe FAQs
You can freeze the baked cookies for up to 3 months, or make the cookies as per my directions up to the point they are ready to bake on the baking tray. Place the entire unbaked tray in the freezer to flash freeze. Once hard, remove the cookies from the tray and put them in freezer bags or containers. Bake from frozen as per my directions, but add an extra 3 minutes to the baking time.
Recipe
Vegan Snickerdoodles
Author:Ingredients
For rolling
- ½ cup (100 grams) cane or white sugar
- 2 teaspoons ground cinnamon
For the cookies
- ½ cup (100 grams) coconut oil (refined if you want no coconut flavour) , softened slighty but not liquid. OR coconut butter/manna for oil-free but use 7 tablespoons which is about 100 grams.
- 6 tablespoons (90 ml) aquafaba , liquid from a can of chickpeas
- 4 tablespoons maple syrup , real maple syrup not pancake syrup
- ⅔ cup (133 grams) cane or white sugar
- 2 teaspoons vanilla extract
- 2½ cups (312 grams) all purpose flour , spooned into the cup then levelled gently. In the UK use plain flour.
- 1½ teaspoons cream of tartar , this is a crucial ingredient. DO NOT sub it for anything else.
- ¾ teaspoon baking soda , bicarbonate of soda in the UK
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
INSTRUCTIONS
- Preheat oven to 375°F and line a cookie tray with parchment paper.
- In a small bowl mix the sugar and cinnamon for rolling. Set aside.
- Make sure your coconut oil or coconut butter is slightly softened and not rock hard or liquid. Add it to a large mixing bowl.
- To the coconut oil add the aquafaba, maple syrup, sugar and vanilla. Whisk until well combined and smooth.
- Add the flour, cream of tartar, baking soda, cinnamon and salt and mix with a spoon or spatula until well combined and a thick cookie dough is formed. Don't over-mix.
- Roll the dough into balls (about 2 tablespoons each or roughly the size of a walnut) and roll each ball in the cinnamon sugar mixture. Place gently on the cookie tray. If it's warm in your house and the mixture is too soft, pop the mixing bowl in the fridge for 15 to 20 minutes before continuing.
- Using a fork, press down gently on the top of each cookie dough ball twice in a cross shape so they end up about ½ inch thick.
- If you have some cinnamon sugar left in the rolling bowl you can sprinkle a little extra on each cookie, then place your cookies in the preheated oven.
- Bake for 9 minutes if you want them very slightly underdone. I personally think they are best like that. 10 minutes if you want them cooked a little more.
- When you remove them from the oven they will be really soft. That is normal. Leave them on the tray for 5 to 10 minutes before moving them carefully to a wire rack.
💌 SAVE THIS RECIPE!
Enter your email and I'll send it straight to your inbox.
Watch out for more tasty treats coming your way! Unsubscribe at any time.
Joanie Lewis says
These cookies are so delicious! Thank you Melanie for all your hard work giving us amazing recipes!
A Virtual Vegan says
I'm so pleased you enjoyed them Joanie, and thanks so much for coming back to leave a review/rating. It's much appreciated!
Kate B. says
These are THE BEST vegan cookies. I've made them two holidays in a row and am now back for a third. Thank you for these!!
A Virtual Vegan says
You're welcome Kate. I'm really pleased you're enjoying them!
Joe says
Thank you so much for this recipe. I even made them gluten free using Bob's 1 to 1 and they came out perfect.
Eleanor says
These were great! Thank you!!
Wendy says
OMG these are amazing!! Made them yesterday and only 1 left. Let the battle begin :) I only had self raising flour so used this and missed out the bicarbonate soda and they were still amazing so I'm looking fwd to making them again (today) using plain flour this time to see if there is any difference. They didn't flatten as much as I thought even though I used the fork method so maybe using the exact ingredients will make more of a difference but hey, we enjoyed them immensely. Thank You!
A Virtual Vegan says
So pleased you enjoyed them! The baking powder in your the self-raising flour will be why yours were extra thick. They'll be much more cookie-like with plain flour. Enjoy your next batch!
Cara says
These are fantastic! I don't love the taste of aquafaba, so I was a little skeptical, but you don't taste it at all. By far the best vegan cookie recipe I have tried!
John'ae says
Hi. I just attempted these cookies and my batter turned out more like a pancake/cake batter than a thick dough. I was confused as to how you said set the sugar & cinnamon mixture aside for rolling the dough in but then listed to add the liquids to the sugar. I saw nothing about an additional cinnamon/sugar mixture ratio to sit aside.
Beth says
Same result here. I made the dough with liquid coconut oil, because it is a hot summer and all of my coconut oil is liquid. To make the balls, I chilled the mixed dough in the refrigerator for about 15 or 20 minutes before shaping it into balls.
Marie-Jade Champagne says
These are DELICIOUS!! I rarely leave comments, but I wanted to thank you because these are so so good. Good job!!
A Virtual Vegan says
I'm thrilled that you enjoyed them so much Marie-Jade and thank you for making an exception and coming back to leave feedback. I really appreciate it!
Ines says
I'm really excited to make these for Christmas! Quick question since I've never made snickerdoodles: will making the dough in advance and freeze it, change the texture/taste of it?
A Virtual Vegan says
I have never attempted freezing the Snickerdoodle dough so I really can't say. If you do freeze it, I would make the dough, roll it into balls, roll in the sugar and cinnamon then squish them all down with a fork as directed, then freeze them on a tray. Once they are hard you will be able to take them off the tray and put them in a freezer bag or sealed container. Then I would bake them when needed from frozen. Don't defrost them first. They will probably take about 2 minutes longer to bake.
If you are relying on them for guests etc at Christmas you could have a trial run first to make sure it goes ok. I would imagine they would be at their very best when baked right away with no freezing though.
Ines says
Thank you! :)
Sheri says
Thank you for this fabulous recipe! These are the best Snickerdoodles I’ve ever tasted!
A Virtual Vegan says
Yay! I'm thrilled to hear that. Thank you Sheri!
Jody Gayhart says
Have you tried using vegan shortening? I hate coconut flavor.
A Virtual Vegan says
If you don't like a coconut flavour I recommend using refined coconut oil. It has no taste or smell of coconut.
Jasmine says
These are SO GOOD!
Sophia says
I've tried a lot of vegan snickerdoodle and these are the best by far!
Stephanie says
YUMMMM! These are amazingly delicious.
Kim says
These are awesome! And yes we ate them all in one day. Glad it only made 12!!