These Vegan Snickerdoodles are soft and fluffy with just the perfect chewy texture. They are so easy to make, SO delicious, and this recipe comes out perfectly every time! These cookies are dairy-free and egg-free and can easily be adapted to gluten-free diets. They’re the perfect cookie for your cookie exchange this holiday season – but they’re so addictive, you’ll want to make them year round!
For more delicious vegan cookie recipes try these Easy Vegan Lemon Cookies, Vegan Snickerdoodles or Vegan Funfetti Sugar Cookies.
For cinnamon-y desserts try this Easy Vegan Cinnamon Raisin Bread, Vegan Cinnamon Sugar Donuts, or Vegan Apple Cinnamon Bread.
Why You’ll Love this Recipe
- Quick and easy – These easy cookies come together in one bowl with basic ingredients and just 20 minutes!
- A perfect imposter – No one will have any clue these cookies are vegan, they’re that good!
- Allergy-friendly – These cookies contain no dairy or eggs. Use gluten-free flour and they’re a great option for many dietary restrictions!
Ingredients
- All-purpose flour – Swap for a 1:1 gluten-free flour blend to make these cookies gluten-free.
- Oil – Any vegetable or neutral oil will do. Use melted vegan butter or traditional butter if you don’t need these to be dairy-free.
- Sugar* – I used white sugar, but you could try cane sugar or brown sugar as well. *A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
- Plant milk – I prefer oat milk for baking, but any plant milk will work. Swap for cow’s milk if you don’t need this recipe dairy-free.
- Apple cider vinegar – You can replace it with regular white vinegar or lemon juice.
- Cream of tartar – If you don’t have cream of tartar, you can omit this ingredient and replace it with an additional teaspoon of vinegar. The cookies will be fluffier and have a more cake-like texture, but they will still be just as delicious.
- Cinnamon – The cinnamon flavor is a must to replicate a classic snickerdoodle cookie. Add more or less to your liking, but don’t omit this ingredient!
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Large mixing bowl
- Small dish or medium bowl (for the cinnamon sugar coating)
- Cookie sheet
- Parchment paper (optional)
- Rubber spatula (I prefer to mix these by hand, but you can use a hand mixer if needed)
How to Make Vegan Snickerdoodle Cookies
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 375 degrees Fahrenheit.
Make the Snickerdoodle Dough
In a large bowl, combine the oil and sugar and mix until the sugar begins to dissolve. This should only take about 20 seconds, the sugar does not need to dissolve fully. Next, add in the vanilla extract, and apple cider vinegar and mix again.
Add in the remaining dry ingredients: flour, cream of tartar, baking soda, cinnamon, and salt. Mix again. A dry, crumbly dough will begin to form.
Add in about 1 tbsp of oat milk and mix thoroughly until a cohesive dough is formed. If the dough is still too dry, repeat this step with 1 tbsp oat milk at a time until a sticky but not wet dough forms. The dough should be sticky enough to stay formed in balls, but not too sticky that it is sticking to your hands. It should look like the picture below.
Coat the Cookies
In a separate small bowl, make your cinnamon sugar mixture and set aside. Using a spoon or cookie scoop, portion out evenly-sized cookie dough balls and roll each of the cookie balls in the cinnamon sugar coating until fully covered. Place them onto a prepared baking sheets.
(This is my little helper’s favorite job!)
These cookies will spread quite a bit as they bake, so make sure to give them enough room when placing them on the baking sheet. If you don’t have an extra large baking sheet, use two smaller sheets instead.
Time to Bake Cookies
Once all of your cookies have been coated in the cinnamon sugar and placed on the baking sheet, put them in the oven to bake at 375 degrees Fahrenheit for 8-10 minutes. Remove at 8 minutes for softer cookies. Remove the cookies and allow them to cool fully on the warm baking sheet. The cookies will seem too soft when you remove them, but they will firm up as they cool. Don’t attempt to transfer them to a wire rack to cool!
Serve and enjoy!
How to Store Vegan Snickerdoodles
- Room Temperature: These cookies will store at room temp in an airtight container for up to a week.
- Freezer: Freeze a fully-cooled batch of these cookies for up to 3 months!
More Tips for Making Vegan Snickerdoodles
- Not Vegan? Replace the oil with equal parts softened butter. Use regular milk instead of plant milk.
- Gluten Free? For gluten-free snickerdoodles, opt for a 1:1 gluten-free all-purpose flour blend and you’re good to go!
FAQ
Yep! Allow them to cool fully, then freeze for up to 3 months for best flavor.
Yes, you can use melted coconut oil in place of vegetable oil. Opt for an extra virgin variety to avoid the added coconut flavor if desired.
Unfortunately, no. These cookies will turn out very wet and flat with just plain almond flour. Stick with a 1:1 gluten-free baking flour replacement if you need these to be gluten-free.
Vegan Snickerdoodles
Equipment
- Cookie scoop (optional)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup canola oil or other neutral oil
- ⅔ cup white granulated sugar**
- 1-3 tbsp oat milk
- 1 tsp apple cider vinegar
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 ¼ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating
- 3 tbsp white granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, add the oil and sugar and mix until the sugar begins to dissolve.
- Add the vanilla extract and apple cider vinegar and mix again.
- Add the flour, cream of tartar, baking soda, cinnamon, and salt and mix until a dry dough has formed.
- Add the oat milk 1 tbsp at a time until a sticky but not wet dough has formed.
- Use a spoon or cookie scoop to portion the dough and roll into small, evenly-sized balls.
- Roll each ball in the cinnamon sugar mixture until it is covered, then place it on a lined baking sheet. Make sure to give plenty of room for the cookies to spread. Use two baking sheets if necessary.
- Bake at 375 degrees Fahrenheit for 10 minutes.
- Remove the cookies from the oven and allow them to cool on the baking sheet. They will continue to firm up as they cool.
- Serve and enjoy!
Notes
- If you don’t have cream of tartar, you can replace it with an additional teaspoon of vinegar. The cookies will be fluffier but just as delicious!
- Not Vegan? Replace the oil with equal parts softened butter. Use regular milk instead of plant milk.
- Gluten Free? Opt for a gluten-free flour and you’re good to go!
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on September 16, 2025
These are the best snickerdoodles! You’d have no idea they were vegan.
Loved this recipe, was also kid approved! Uses pantry staples so very easy to whip up.
Thanks Meghann! So glad the kids loved them too!
I love those are really good special treat.