Vegan snickerdoodles are my new favorite cookie. They are so easy to make, SO delicious, and this recipe comes out perfectly every time! These cookies can easily be adapted to gluten-free diets, making them a great option to serve a crowd.
Why I Love this Recipe
- Quick and easy – These cookies come together in one bowl 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
- Flour – I prefer all-purpose flour for baking, but you could use gluten-free or whole-wheat flour as well.
- Oil – Canola oil is my go-to, but any vegetable or neutral oil will do.
- Sugar – I used white granulated sugar, but you could try cane sugar or brown sugar as well.
- Plant milk – I prefer oat milk for baking, but any plant milk will work.
- Apple cider vinegar – You can replace it with regular white vinegar as well.
- 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 – Add more or less to your liking, but don’t omit this ingredient!
How to Make Vegan Snickerdoodles
Start by preheating your oven to 375 degrees Fahrenheit.
Make the Dough
In a large mixing bowl, combine the oil and sugar and mix until 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 as shown below.
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 balls of dough and one at a time roll them in the cinnamon sugar until fully coated and place them onto a lined baking sheet.
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
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 10 minutes. Remove the cookies and allow them to cool fully on the warm baking sheet. The cookies will seem too soft when you remove them after 10 minutes, but they will firm up as they cool. Don’t skip this step!
Serve and enjoy!
How to Store Vegan Snickerdoodles
- Room Temp: These cookies will store at room temp in an air-tight 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? Opt for a gluten-free flour and you’re good to go!
Looking for more delicious vegan cookie recipes? Try my Vegan Chocolate Chip Cookies or Vegan Oatmeal Raisin Cookies.
Did you make this recipe?
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@theplanted.pantry
Vegan Snickerdoodles
Equipment
- Large mixing bowl
- 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!
