Snickerdoodle Cookies (Vegan)

Incase I forgot to mention this, I now work at Intelligentsia Coffee. At the bottom of the totem pole, I've been living the life of a bar back with my eyes half open. I dress myself in black and play ninja around the shop whilst juggling an insane amount of glassware. I've managed to calculate that I collectively walk at least 5 miles a day. On a good running day, make that 8-9 miles. Slowly convincing myself that the aches in my bones and muscles are all in my head.

Better times are to come. 

I've recently been spotted wearing collard button-ups making pour overs. When I get home from work after a brew bar shift, the most amazing thing happens: I don't feel like I'm about to collapse face down into the carpet. Wait, I have energy? Yes, I have energy! If I'm lucky, I'll still be in that -move super fast to get tasks done in 10 second intervals- mood. Call it a post-work rush, or call it the "I made these cookies in less than 5 minutes on hyper-speed." 

This is a recipe I've been tweaking since February. I first started experimenting when I was asked why most snickerdoodle recipes require cream of tartar. It's my understanding that cream of tartar isn't something the average household has on their spice rack. Here's a snickerdoodle recipe, minus the cream of tartar. These cookies have a toffee-like stickiness, yet fluffy texture. Did I mention that they're also about to be your next favorite cookie? 

Snickerdoodle Cookies (Vegan)
Yield: 14 cookies

Cookie dough-
1-1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coconut oil, melted
1/2 cup brown sugar
1/4 cup non-dairy milk
1 teaspoon vanilla extract

Cinnamon sugar for rolling-
1/2 cup brown sugar
1 tablespoon ground cinnamon

  1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silpat baking mat.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt. 
  3. In a medium bowl, melt the coconut oil. Add the brown sugar, nondairy milk, and vanilla to the melted coconut oil. Whisk. 
  4. Add the wet ingredients to the flour mixture. Mix using an electric mixer until a dough is formed.
  5. Make the cinnamon sugar by combining the brown sugar and cinnamon in a shallow bowl. 
  6. Form the dough into 1" balls. Roll each in the cinnamon sugar and place on the prepared baking sheet. Use the palm of your hand to press the cookies down like a patty*.
  7. Bake for 9-11 minutes or until the bottom and edges of the cookies are a light golden color.  
  8. Let cool. Enjoy now or store cookies for up to 5 days in a sealed container. 
*Unless you are using margarin, vegan cookies don't fall flat on their own. Coconut oil based cookies need a little help flattening,. This is why you must press them down with your palm before baking.


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  3. Accidentally deleted my comment, so here I go again! These were SO amazing! Perfectly crisp outside but still soft and chewy inside. Can't believe there vegan. My boyfriend ate almost all of them immediately, so I'll have to make them again soon. I'll hide them.

    1. Thanks for the comment Sarah! I'm so glad you guys liked them. It's always easy for me to tell when I've mastered a cookie recipe--it's when they disappear in a matter of seconds. That's when you shrug and say, at least they're healthy(ish)!


© A Little Baker
Maira Gall