Perfect Vegan Snickerdoodles made with just a few simple ingredients, no oil & no special equipment. They come together in under 25 minutes and are super soft-baked, puffy, buttery, cinnamony, sugary & totally & utterly irresistible!
Few Vegan Snickerdoodle Recipes
1. Perfect Vegan Snickerdoodles
Perfect Vegan Snickerdoodles made with just a few simple ingredients, no oil & no special equipment. They come together in under 25 minutes and are super soft-baked, puffy, buttery, cinnamony, sugary & totally & utterly irresistible! Here is the vegan snickerdoodle recipe for you.
- 62g / ¼ cup soft coconut butter sometimes called Coconut Manna. See a little further down if you would prefer to use coconut oil
- 70g / ⅓ cup sugar, Do not use brown sugar or coconut sugar
- 5 tablespoons aquafaba , liquid from a can of chickpeas. I do not recommend you subbing this for any other vegan egg alternative. Aquafaba gives by far the best results in this recipe.
- 1 teaspoon vanilla extract
- 4 tablespoons maple syrup, real natural maple syrup, not the imitation pancake syrup
- 145g / 1 cup all-purpose flour, spooned into the cup then leveled off gently. I use an unbleached variety with no additives
- ¾ teaspoon cream of tartar, this is a crucial ingredient. DO NOT sub it for anything else.
- slightly heaping ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon, feel free to add an extra ¼ teaspoon if you want extra cinnamon flavor
- ¼ teaspoon salt
If you do not have coconut butter to hand and would prefer to use coconut oil use these quantities for each of the following ingredients and NOT the measurements stated above:
- 47g / ¼ cup coconut oil softened but not liquid. If you do not want a coconut flavour to come through use refined coconut oil
- 3 tablespoons aquafaba
- 2 tablespoons maple syrup
- For rolling
- 50g / ¼ cup cane sugar, I use organic cane sugar. It must be a light variety of sugar. Do not use brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375°F and have a cookie sheet ready. If there is a chance they might stick line it with parchment paper or a Silpat.
- Mix the sugar and cinnamon for rolling in a small bowl and set aside until the end.
- Make sure your coconut butter (or coconut oil) is soft. Not liquid, but easily scoop-able and not dry.
- Put the coconut butter (or oil – NOT both) in a mixing bowl. Add the sugar, maple syrup, aquafaba and vanilla and whisk until well combined and smooth.
- Add the flour, cream of tartar, baking soda, cinnamon and salt and mix with a spoon until well combined. Try not to over mix. Stop as soon as you have a dough.
- Roll the dough into balls roughly the size of walnuts and then roll each one in the cinnamon sugar mixture then place gently on the cookie tray.
- Using a fork, press down gently on the top of each cookie dough ball twice in a cross shape (I show how in my video just above this recipe).
- If you have some cinnamon sugar left in the 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 2 or 3 minutes before moving them carefully to a cooling rack.
2. Gluten Free Vegan Snickerdoodles
- 2 cups and 2 tablespoons Sarah’s gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/4 cups cane sugar
- 1/2 cup coconut oil, softened
- 1/4 cup So Delicious unsweetened coconut milk, room temperature
- 3 tablespoons pure maple syrup, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons cane sugar
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, sift together flour blend, baking powder, baking soda, and salt. Set aside. In large bowl of standing mixer, cream together 1 1/4 cups sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add flour mixture and beat until combined.
- In a shallow dish, mix together 3 tablespoons sugar and cinnamon. Roll 2-tablespoon size scoops of cookie dough into balls. Roll in cinnamon-sugar mixture and place onto the prepared baking sheet. Slightly flatten with fingers. Bake for 9-10 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container.
3. Vegan Snickerdoodle Cookies
- 1 c PLUS 6 tbl All Purpose Flour
- 6 tbsp Sugar
- 1/2 c Vegan Margarine softened
- 1/4 c Brown Sugar
- 2-1/2 tbsp Applesauce unsweetened is preferable
- 3/4 tsp Cinnamon
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- pinch Salt
For The Cinnamon Sugar
- 2 tbsp Sugar
- 1 tbsp Cinnamon
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together the vegan margarine, sugar and brown sugar.
- Add the applesauce and mix until combined.
- In another bowl, whisk together the flour, cinnamon, cream of tartar, baking soda and salt.
- With the mixer running, add the dry ingredients to the creamed vegan margarine mixture just until incorporated.
- Scoop and shape them into small balls, rolling them in the cinnamon sugar mix to coat.
- Bake for 10-12 minutes. The edges will start to crisp, but the center will still be soft and tender.
4. Vegan Snickerdoodles Mug Cake
For one vegan mug cake
- 1/4 heaped cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons brown sugar
- 3/4 teaspoon cinnamon
- 1/4 cup almond or soy milk
- 2 tablespoons vegan margarine
- 1 teaspoon natural vanilla extract
For the topping
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- Melt the margarine in a little pot on the stove top. Combine the ingredients in a small bowl and stir well. Pour the batter into a mug. Sprinkle some more sugar and cinnamon on top and microwave the vegan mug cake for one and a half minutes.
- Let it cool down for a few minutes. It’s best when you eat it warm right out of the mug. Enjoy!
- Note: The mug I used is around 3 inches high and 3 inches wide.