Best Vegan Snickerdoodle Cookies

This is by far my dad’s favorite cookie. Growing up, I never really understood because I wanted everything chocolate. Now that I am a bit older, I agree with him that it might be up there as my top 5 favorite flavor of cookie.

My vegan snickerdoodle uses more of a shortbread base recipe but I lighten it up a bit with almond milk (or plant based milk of choice). This gives the cookie a chewy texture but is still soft in the middle. The base flavored sugar recipe of this cookie is a fun one to change as well:

  • Have some extra citrus fruit? Zest the rind and throw it in your sugar with or without the cinnamon
  • Cinnamon not your jam? Flavor your sugar with nutmeg or allspice (I’d suggest using significantly less though!). Feeling festive? Try pumpkin spice!
  • Maybe you want to mix some vanilla seeds into your sugar
  • Or maybe you are a little more like me and still want these cookies to have chocolate in them, use cocoa in place (or in addition) to your cinnamon. For a fun kick, throw in a pinch of cayenne!

Best Vegan Snickerdoodle Recipe

Prep Time10 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Add In, baking, chewy, cookie, Dessert, digital scale, measurement, plant based, recipe, soft, vegan, vegan snickerdoodles
Servings: 24


  • 115 g Earth Balance Buttery Spread (room temperature)
  • 150 g evaporated cane sugar
  • 70 g almond milk (unsweetened)
  • ½ tsp pure vanilla extract (not imitation)
  • 260 g all purpose flour
  • 35 g cornstarch
  • ½ tsp baking powder
  • ¼ tsp Himalayan Pink Sea Salt
  • 50 g evaporated cane sugar
  • 1 Tbsp ground cinnamon


  • Preheat oven to 350℉. Line baking tray with parchment paper, set aside. Combine your cinnamon sugar ingredients.
  • In a large bowl of a stand mixer, combine butter & sugar until well creamed using paddle attachment. Scrape down sides of bowl with rubber spatula.
  • Add wet ingredients (almond milk & vanilla) and mix until combined (it might look like cottage cheese, that is fine!). Scrape down sides of bowl with rubber spatula, then add the remainder of your dry ingredients (minus the final sugar & cinnamon). Mix until all ingredients are thoroughly incorporated and it looks like a thick cookie dough.
  • Scoop out cookie dough balls onto sheet pan with medium sized cookie scoop. Once completed, roll balls into rounds, roll into cinnamon sugar mixture and place back onto baking sheet at least 2 inches apart. Flatten cookie dough balls slightly.
  • Bake for 10-12 minutes depending on size. The cookies are done when they have a light golden brown at the bottom of each cookie. Let cool completely and transfer to an airtight container for best results.

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