These homemade vegan Snickerdoodle Cookies are the best and super easy to make! Sweet, sugar and cinnamon form this chewy cookie.

Snickerdoodles [Vegan]






Cooking Time




Wet Ingredients:

  • 1/3 cup melted vegan butter
  • 1 teaspoon vanilla
  • 1/3 cup vegan cane sugar
  • 2/3 cup packed brown sugar
  • 1/3 cup non-dairy milk

Dry Ingredients:

  • 1 1/2 cup unbleached all purpose flour
  • Pinch of sea salt
  • 1 teaspoon cinnamon 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Roll in:

  • 1 teaspoon cinnamon
  • 1/3 cup vegan cane sugar


  1. In a large mixing bowl add the vegan butter and microwave until melted, add in the rest of the wet ingredients.
  2. Add the flour and the rest of the dry ingredients directly into the wet and then mix well.
  3. Place in the fridge for 1 hour.
  4. In a small bowl add the cinnamon and sugar to roll the cookie balls in.
  5. Roll the dough into balls and roll them in the cinnamon + sugar mixture, repeat until dough is completely used up… you will need to use more than 1 cookie sheet, you can bake 1 at a time and put the other half in the fridge until it’s time to go in the oven.
  6. Bake 15 minutes for the smaller cookies, if making large cookies you may need about 17-18 minutes.
  7. Let cool completely on the cookie sheet for at least 15 minutes.


Store in a sealed container 4-7 days they only stay chewy for the first day so if you pop them in the microwave for about 15-20 seconds they will soften right back up!


    Nutritional Information

    Per Serving: Calories: 114 | Carbs: 22 g | Fat: 3 g | Protein: 1 g | Sodium: 75 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.