Learn how to make the best Vegan Snickerdoodles with soft and chewy centers and perfectly crispy edges. The perfect holiday cookie thats gluten free, oil free and flourless so that everyone can enjoy!
ith everyone getting into the holiday spirit, this is one of the busiest times of the year. When you’re craving something sweet or need a little something to take along to holiday festivities, these vegan snickerdoodles are soft, chewy and easy to make, you’ll have plenty of time to include them into your busy schedule. This classic snickerdoodle cookie recipe is sure to be a hit with friends and family, they are the best
Ingredients in Gluten Free & Vegan Snickerdoodles
Traditional, Snickerdoodles are made with a base of butter, sugar and flour However, these snickerdoodles are primarily made up of cashew butter, cane or coconut sugar and oat flour (which is just ground up oats not not technically flour)! To replace the eggs usually used in snickerdoodles, I discovered that aquafaba is the KEY ingredient to make chewy soft cookies. So, looking at these ingredients I can guarantee that these Vegan Snickerdoodles are dairy free, gluten free, oil free, flourless and can be made refined sugar free.
Do Snickerdoodles Need Cream of Tartar?
If you’ve ever had a real snickerdoodle, you’ll detect a very faint but pleasant tang and that comes from cream of tartar. Not only does it add flavour but it helps with the overall structure of these cookies. Baking soda reacts with the cream of tartar so that these cookies don’t end up tasting acidic. As well, the cream of tartar helps the baking soda release CO2 so that the inside of the cookie is chewy rather than cakey. BUT if you don’t have cream of tartar on hand, in a pinch you can replace the baking soda and cream of tartar with 1 1/4 tsp baking powder + 1/2 tsp apple cider vinegar.
How to Make these Vegan Snickderdoodles
These snickerdoodles are easy to make in just 1 bowl in under 30 minutes.
- Mix all wet ingredients together until smooth.
- Add all the dry ingredients and mix with a spatula until a uniformly mixed dough forms.
- Use a medium cookie scoop to measure out portions of dough. Shape them into a TALL ball using your hands and then roll them in the cinnamon sugar.
- Place them onto a baking tray (refer to photo). Leave around 2 inches of space between each cookie as they do spread.
- Bake for 10-12 minutes at 350 F (180 C) until the tops start to crack. Let them cool for 4-5 minutes and then enjoy!
Tips & Tricks for the Perfect Vegan Ginger Molasses Cookies
- Roll the Balls of Dough Tall: Shaping the “balls” of dough taller yields the perfect thick, soft and chewy center with crispy edges. The bottom of the cookie dough bakes first, spreads out and the top remains thick and chewy in the middle.
- Let the Cookies Cool on Baking Pans: If you remove the cookies too early from the baking pan, they will be under baked in the middle because they finish baking on the hot pan. And they also fall apart if you touch them straight out of the oven.
- Weigh the Ingredients: I always think weighing out ingredients for baking is the way to go but I think in particular for this recipe, is essential because the ratios need to be right. Too much oat flour and the cookies become dry. Too much cashew butter and these cookies become too wet.
How To Properly Store Snickerdoodles
- Make ahead: Make the cookie dough as instructed and transfer the dough into an air tight container/reusable bag, and keep it in the fridge for up to 3 days. Or, keep in the freezer for up to 1 month. Let the dough sit at room temperature for 5 minutes (15 minutes if frozen) and then measure the dough, roll and bake!
- After they’re baked: Once the snickerdoodles have completly cooled, store in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week and in the freezer for up to 1 month. Let them thaw at room temperature before eating.
- TIP: microwave the cookie for 15 seconds for a super soft warm cookie.
Helpful Tools to Make Vegan Snickerdoodles
- Light Coloured Baking Sheet – for even browning of the cookies
- Parchment Paper OR Non-stick Baking Mat
- Medium Cookie Scoop (30g)
I hope you guys try and love these Vegan Snickerdoodle Cookies as much as I do! These would the perfect holiday cookie to share with your friends and family, to bring to any cookie exchange or to just have as a healthier snack or dessert.
More Holiday Vegan Cookies to Try!
- Ginger Molasses Cookies
- 4 Ingredient Snowball Cookies
- Healthy Chocolate Chip Cookies (Gluten Free + Oil Free)
- No Bake Chocolate Caramel Cookies (5 Ingredients)
- Air Fryer Tahini Chocolate Chunk Cookies
- Salted Pretzel Chickpea Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Classic Chocolate Chip Cookies (Coming soon!)
If you recreate this Vegan Snickerdoodles recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!Print
These are the best Vegan Snickerdoodles with soft and chewy centers and perfectly crispy edges. The perfect holiday cookie thats gluten free, oil free and flourless so that everyone can enjoy!
- 3/4 cup + 1 tbsp cashew butter (208g)*
- 2/3 cup sugar (organic cane or coconut sugar // 128g)*
- 2 tsp molasses (14g)
- 1/4 cup aquafaba (liquid from unsalted canned chickpeas // 60ml)
- 1 tsp vanilla (5g)
- 1 cup oat flour (120g)*
- 1 tsp cinnamon (5g)
- 1 tsp baking soda (5g)
- 1/2 tsp cream of tartar (2.5g)*
- 1/4 tsp salt
Cinnnamon Sugar Coating:
- Pre-heat oven to 350 F (180 C). Line a baking tray with parchment paper or silicon baking mat.
- Into a large bowl, add the cashew butter, coconut sugar, molasses and mix until combined. Then add in the aquafaba and vanilla and stir to combine.
- Add in the oat flour, cinnamon, baking powder, cream of tar tar and salt and fold it in with a spatula until combined and a dough forms.
- Use a medium sized cookie scoop or weigh out 30g of the dough and use your hands to roll into tall balls (refer to photo). Roll them in the cinnamon sugar coating and then place onto baking tray. Leave around 2 inches of space between each cookie as they do spread.*
- Bake for 10-12 minutes. 10 minutes for super soft and chewy cookies. 12 minutes for super crispy and chewy cookies. Let them cool on the baking sheet for 4-5 minutes then transfer them onto a cooling rack.
- Once fully cooled, store them at room temperature in a covered air tight container for 3-4 days or in the freezer for up to 1 month.
- Be sure cashew butter is runny but not liquidy (like most tahini is). The consistency should be very much like sunflower butter or peanut butter. If you don’t have cashew butter, you can also use peanut butter, sunflower butter or tahini in a glass (thats thick). However, the flavour does change.
- Cane sugar helps with the crispy texture and colour for these cookies. Coconut sugar works really well, but makes them more brown and less crispy.
- I make my own oat flour by blending it in a vitamix but any oat flour will work.
- If omitting cream of tartar, replace baking soda with 1 1/4 tsp baking powder + 1/2 tsp apple cider vinegar.
- If you find the dough too sticky, place in the fridge for 15 minutes. Do NOT add in more oat flour!
- To make the dough ahead of time: prepare the dough as instructed and keep in the fridge for up to 4 days covered in a air tight container or reusable bag. Dough can also be frozen for up to 1 month.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: Vegan, Gluten Free
- Serving Size: 1 cookies
- Calories: 122
- Sugar: 8g
- Sodium: 72mg
- Fat: 5.8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0
- Carbohydrates: 16g
- Fiber: 0.4g
- Protein: 2.8g
- Cholesterol: 0
Keywords: vegan snickerdoodles, snickerdoodle cookies
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