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    Home » Recipes » All Recipes

    Vegan Snickerdoodles

    Published: Apr 22, 2021 · Updated: Aug 23, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them.

    vegan snickerdoodles piled on a white plate

    No matter how much I love savory food, I definitely have a sweet tooth. I love desserts and sweet snacks, especially homemade. After all, there’s nothing quite like enjoying some freshly-baked cookies, straight out the oven.

    And these vegan-ized snickerdoodles have quickly become one of my favorite vegan cookie recipes. I can't get enough of that cinnamon-sugar flavor!

    These vegan snickerdoodles are:

    • Soft and buttery, with the perfect texture.
    • Sweetened with cinnamon and coconut sugar.
    • Easy to make using just one bowl.
    • With just the right amount of chewiness.
    • Gluten-free.
    • 100% vegan, egg-free, and dairy-free.

    So let's get baking!

    Ingredients & Substitutions

    vegan snickerdoodle ingredients

    To make these vegan snickerdoodle cookies, you will need:

    • All-purpose gluten-free flour. Most supermarkets/health food stores sell good-quality blends. If you don't need the recipe to be gluten-free, you can use all purpose flour.
    • Coconut sugar. I would not recommend using a liquid sweetener, as this may interfere with the texture. You can also use regular granulated sugar, if you prefer.
    • Cinnamon. This will make your whole kitchen smell amazing!
    • Baking powder.
    • Almond flour. This is perfect for creating a good texture. I tried it with coconut flour too, which worked, but they turned out a little bit more crumbly.
    • Peanut butter. You can use any nut or seed butter of your choice.
    • Plant based milk. Use an unsweetened variety. Soy and almond milk are good choices.

    Make the Cookies (Step by Step)

    First, preheat the oven to 180 degrees C / 350 degrees F.

    To a large mixing bowl, add the all-purpose gluten-free flour, coconut sugar, cinnamon, baking powder and almond flour. Mix together well.

    mixing the vegan snickerdoodle dough

    Now add the peanut butter and plant based milk, stirring together well using a spatula or your hands. If necessary, add more plant based milk if the dough looks too crumbly or dry.

    Shape the dough into even-sized cookie shapes, flattening them down slightly on a baking tray lined with a sheet of parchment paper.

    baking the cookies on a baking sheet

    Bake in the preheated oven for around 12 minutes, until golden brown. Cool for around 5 minutes before serving.

    close up of vegan snickerdoodles

    Storing and Freezing

    You can store these vegan snickerdoodles on the countertop, covered, for around 3 days, or for 5 days in an airtight container in the fridge. I would not recommend freezing them, as the texture goes crumbly after thawing.

    serving the vegan snickerdoodles

    More Vegan Cookies Recipes:

    If you love these vegan snickerdoodles, be sure to check out these other delicious vegan cookies:

    • Vegan Shortbread Cookies
    • Vegan Gluten-Free Chocolate Chip Cookies
    • Vegan Sugar Cookies
    • Vegan Oatmeal Raisin Cookies

    Recipe

    Vegan Snickerdoodles

    Yummy vegan snickerdoodles! These cookies are soft, chewy, and loaded with cinnamon sugar flavor. Plus, you only need one bowl, a few simple ingredients, and 20 minutes to make them.
    No ratings yet
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    Course: Dessert, Snack
    Cuisine: American, British
    Keyword: gluten-free snickerdoodles, gluten-free vegan snickerdoodles, snickerdoodles recipe, Veg Kitchen, vegan snickerdoodles
    Prep Time: 5 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 17 minutes minutes
    Servings: 9 cookies
    Calories: 229kcal
    Author: Veg Kitchen

    Equipment

    • Conventional oven
    • Mixing bowl
    • Baking tray

    Ingredients

    • 1 ¾ cup all-purpose gluten-free flour
    • ¾ cup coconut sugar
    • ½ tbsp cinnamon
    • 1 tsp baking powder
    • ¼ cup almond flour
    • ½ cup peanut butter
    • 6 tbsp plant based milk
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 degrees C (350 F).
    • To a large mixing bowl, add the all-purpose gluten-free flour, coconut sugar, cinnamon, baking powder and almond flour. Mix together well.
    • Add the peanut butter and plant based milk, stirring together well using a spatula or your hands. If necessary, add more plant based milk if the dough looks too crumbly or dry.
    • Shape the dough into even-sized cookie shapes, flattening them down slightly on a baking tray lined with a sheet of parchment paper.
    • Bake in the preheated oven for around 12 minutes, until golden brown. Cool for around 5 minutes before serving.

    Nutrition

    Calories: 229kcal | Carbohydrates: 33g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 97mg | Potassium: 154mg | Fiber: 4g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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