Vegan Snickerdoodles

These vegan snickerdoodles are perfectly soft on the inside, crisp on the outside, and absolutely delicious. Made with simple pantry staples and just 30 minutes of prep, they’re sure to become a holiday favourite!

Course Dessert

Cuisine Western

Prep Time 30

Cook Time 11

Total Time 41

Servings cookies

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ cup granulated sugar
6 tablespoons coconut oil, melted and cooled
1 tablespoon plant-based milk
1 teaspoon vanilla extract

Topping

3 tablespoons granulated sugar
1 tablespoon cinnamon

Instructions

Preheat the oven to 320°F (160°C). Line two large cookie sheets with parchment paper. Set aside.
Make the topping: Combine granulated sugar and cinnamon together in a small bowl.
Make the cookies: In a medium bowl, whisk the flour, baking soda and baking powder.
In a larger bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the sugar, melted coconut oil, milk and vanilla extract together on high speed until smooth and creamy.
With the mixer running on low speed, or using a spatula, slowly add the dry ingredients to the wet ingredients. The dough should the thick enough to form balls. If it's too dry, add another tablespoon of milk.
Roll cookie dough into balls, about 1 ½ tablespoon of cookie dough each. Roll the dough balls in cinnamon-sugar topping. Arrange the cookies 3 inches apart on the baking sheets.
Bake cookies for 11 minutes. When they are still very soft and puffy, lightly press down on them with the back of a spoon to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Storing Instructions: you can store cooled snickerdoodles in an airtight container at room temperature for up to 7 days.
Freezing Instructions: stored in an airtight container or freezer-friendly bag, snickerdoodles can be frozen for up to 2 months. Let them thaw on the counter for a few hours or in the fridge for a day before serving.

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