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This vegan snickerdoodle cookie recipe is the perfect texture with a chewy center. They are gluten free and can be made by any novice baker! Vegan snickerdoodles pair perfectly with a glass of almond milk. You’re whole family will love them.
Table of contents
Why Make This Vegan Snickerdoodle Recipe?
Allergy friendly. This vegan snickerdoodle cookie recipe is dairy free, gluten free and delicious. Trust me you won’t miss the dairy or gluten in this one!
Simple to make. These cookies can be ready to serve in under 30 minutes. They whip up quickly and require minimal effort and ingredients.
Kids love them. Kids and adults have no idea these cookies are a bit healthier and vegan than all the others. They are made with a chia or flax egg so they can be secretly vegan and gluten free!
Ingredients Needed
- Chia seeds or ground flax. Makes the perfect binder and egg replacement. You won’t even notice it’s in the cookie. I always opt for white chia because the black seeds are more obvious in some baked goods.
- Almond Flour. Almond flour is gluten free and a low glycemic index food. It keeps these cookies perfectly moist!
- Cinnamon & Sugar. The main ingredient for these cookies! Make sure you keep a little mixture to the side of them both to dish the cookie with. You can use white sugar or coconut sugar BOTH work great. The coconut sugar gives the cookies a darker color.
- Vegan Butter. This keeps the cookie chewy. I usually use Earth Balance.
How To Make This Recipe
Step 1: Soak your chia seeds or flax in a small dish. 1 Tbsp of chia and 2 Tbsp of water for about 5 minutes should do the trick. The seeds will form a gel, this is our egg replacement.
Step 2: Mix your sugar, with the melted butter and vanilla extract. Add in the chia egg and mix with a whisk or hand mixer.
Step 3: Add the dry ingredients { flour, baking powder and baking soda, salt, cinnamon} together in a large bowl wish them together and slowly add them to the sugar/butter mix.
Step 4: use a scoop like this to scoop out perfectly even round cookies on a lightly greased cookie sheet. Cook the cookies for about 15-18 minutes on 350 degrees.
Step 5: optional! on a plate mix 1 tbsp cinnamon and 1 tbsp of sugar together and sprinkle on the cookies as soon as they are out of the oven. They will taste great with or without the added sprinkle on top.
FAQs And Expert Tips.
Yes, however the cookies will come out a bit more crunchy and not quite the same
Yes, but the texture won’t be the same at all, I suggest sticking to almond flour.
White sugar or coconut sugar work great. If using coconut sugar the cookies will come out in a different, darker color. White sugar has a sweeter flavor to it, so the cookies are best with white sugar.
Yes! You do need both. Please make sure they aren’t expired for the best result!
Related Recipes.
Other cookie recipes you might like:
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Vegan Snickerdoodle Recipe
Ingredients
- 2 cups Almond Flour
- ½ cup sugar, *
- ½ cup almond milk
- 4 tbsp vegan butter
- 1 tbsp chia seeds, *
- 2 tbsp water , *
- ⅛ tsp salt
- 1½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Soak your chia seeds or flax in a small dish. 1 Tbsp of chia and 2 Tbsp of water for about 5 minutes should do the trick. The seeds will form a gel, this is our egg replacement.
- Prehet oven to 350. Mix your sugar, with the melted butter and vanilla extract. Add in the chia egg and almond milk then mix with a whisk or hand mixer.
- Add the dry ingredients {flour, baking powder and baking soda, salt, cinnamon} together in a large bowl wish them together and slowly add them to the sugar/butter mix.
- Use a scoop like this to scoop out perfectly even round cookies on a lightly greased cookie sheet. Cook the cookies for about 15 – 18 minutes on 350 degrees.
- Optional! on a plate mix 1 tbsp cinnamon and 1 tbsp of sugar together and sprinkle on the cookies as soon as they are out of the oven. They will taste great with or without the added sprinkle on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love that these are vegan! I’ve been looking for a vegan recipe.
These cookies were 🔥!
I can’t believe these are vegan! So freaking good!
I don’t feel guilty eating these and love it!
Made these last night and ate the whole batch with the family. Love the texture. Thanks Bailey!
These were so good I ended up adding 1/3 cup more of almond flour and they came out fluffy and delicious.
Hi Bailey. I made these over the weekend and my kids enjoyed them so much. We used coconut oil and they still turned out, a little softer than planned but very very good.
So happy to hear that!