If you’ve ever been craving cookies but didn’t want any extra butter or eggs, we’ve got the best-tasting, vegan snickerdoodle recipe ever! Now these cookies aren’t just plain old crunchy, stale-like cookies…these are soft, moist and very delicious. In our opinion (and the opinion of many other people), these are the best tasting cookies ever. And the best part is they’re really easy to make and don’t take long to bake.

We feel another one of the reasons why this recipe is so awesome is because you can eat the raw dough and not worry about salmonella! This is a recipe we’ve been using for a while and everyone that tries them…LOVES them.

snickerdoodle cookies

Vegan Snickerdoodles

Michael Johnson
If you've ever been craving cookies but didn't want any extra butter or eggs, we've got the best-tasting, vegan snickerdoodle recipe ever! Now these cookies aren't just plain old crunchy, stale-like cookies...these are soft, moist and very delicious. In our opinion (and the opinion of many other people), these are the best tasting cookies ever. And the best part is they're really easy to make and don't take long to bake.
5 from 1 vote
Prep Time 6 mins
Cook Time 15 mins
Total Time 21 mins
Course Dessert
Cuisine American
Servings 16 cookies
Calories 181 kcal

Equipment

  • 1 Mixing Bowl

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 cup vegetable/olive oil I used unsweetened soy milk
  • 1/4 cup plant milk
  • 1 tsp vanilla extract
  • cinnamon and sugar mixture (1/3 cup sugar, 2 tbsp cinnamon)

Instructions
 

  • Preheat oven to 350˚F degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another bowl, combine the olive oil, milk, and vanilla.
  • Add the wet mixture to the dry and mix well with a spoon. We prefer mixing with our hands but it's up to you.
  • Roll dough into 1-inch compact balls.
  • Roll dough into cinnamon and sugar mixture until completely coated.
  • Place dough on cookie sheet (no need to coat with cooking spray) and squish them down with a spatula to form saucers.
  • Bake in the oven for 10 to 15 minutes (depending on your love for either soft or hard cookies). Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieSodium: 129mgCalcium: 0.5mgVitamin A: 0.125IUSugar: 12gFiber: 0.5gPotassium: 36mgCalories: 181kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 6gSaturated Fat: 1.3gFat: 9.6gProtein: 1.6gCarbohydrates: 23gIron: 0.125mg
Keyword cinnamon bun, cookie, snickerdoodle, sugar
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About Michael Johnson

I'm not your typical social-media vegan. I don't have washboard abs, I don't live on a beach, and I don't always eat a smoothie bowl for breakfast. However, I'm passionate about animals and love sharing insights & tips for those interested in going vegan! Learn more about why I decided to go vegan.