• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Health My Lifestyle
  • Meal Planner
  • Recipes
  • Learn
    • Nutrition
    • Lifestyle
  • Shop
    • Vegan Fat Loss Meal Plan
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Start Here
  • Meal Planner
  • Recipes
  • Learn
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Start Here
    • Meal Planner
    • Recipes
    • Learn
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Best Vegan Snickerdoodle Cookies | Soft & Chewy + Oil Free!

    Dec 21, 2020 by Rachel · This post may contain affiliate links.

    Jump to Recipe

    These are the BEST vegan snickerdoodle cookies! They're slightly crispy on the outside but soft and chewy on the inside—just the way classic snickerdoodles should be! They're also made oil-free for a healthier spin on the traditional recipe, but you wouldn't even know it!

    a stack of snickerdoodle cookies

    I have been working on this recipe for over a year, can you believe it? I made this several times last year but they always came out too cakey. This year I was determined to perfect the recipe to make them the ultimate vegan snickerdoodle cookie.

    I am pleased to announce that I have succeeded and these snickerdoodles are truly divine! They have the classic cracked tops with a crispy sugary coating and a softy and chewy inside that melts in your mouth.

    I wanted to make these healthier than traditional snickerdoodles because I prefer to limit my oil intake and vegan butters are typically hydrogenated oil. Plus I wanted to keep this recipe simple with no fancy ingredients needed. However, vegan baking without oil is trickier because oil is often used as an egg replacer. Instead, I chose a creamy peanut butter and non-dairy yogurt as my oil, butter, and egg replacement.

    Peanut butter provides the fat and protein found in eggs and butter to give these cookies the rich flavor needed. Yogurt provides moisture and helps to bind the dough.

    Luckily eggs aren't needed for leavening in these cookies. Instead, baking soda and cream of tartar are used. Cream of tartar is a traditional ingredient in snickerdoodles that provides the signature "tanginess" that sets snickerdoodles apart from regular sugar cookies. That and the cinnamon sugar coating make them different from traditional sugar cookies.

    snickerdoodles laying on parchment paper with one cookie with a bite taken out of it

    What can you use instead of cream of tartar?

    Cream of tartar is a white powder that's a byproduct of wine making. It's often found in the spices section at the store. In baking it can act as a leavening agent when paired with a base such as baking soda. If you can't find cream of tartar you can use something acidic such as lemon juice or white vinegar.

    For every 1 teaspoon of cream of tartar use 2 teaspoon of lemon juice or white vinegar. For example, in this recipe as written you can use 2 teaspoon of white vinegar and add it to the liquids.

    You can also use baking powder. Replace the cream of tartar and baking soda with 1 teaspoon of baking powder as the recipe is written. Adjust if changing the serving size.

    Why do snickerdoodles have cracks?

    A part of it is due to the cinnamon sugar coating. This causes the crust of the cookie to dry out before it's done rising which causes the crust to pull apart and crack, leaving an attractive crinkly exterior.

    What is the best flour to make Snickerdoodles?

    Typically, all-purpose flour is used. It's a refined white flour that's really versatile and used often in baking. However, today I'm using whole wheat flour. I prefer whole grains when possible and whole wheat flour works just as well.

    Whole wheat flour has higher protein and fiber content providing more nutrients. It is drier so additional moisture is needed in the dough to obtain the same results. Since snickerdoodles are rolled in cinnamon sugar the wheat flavor from the flour is hidden well, making these a healthier cookie at no expense to the taste.

    If you can't find whole wheat flour you can use all-purpose flour. It's a 1:1 ratio in this recipe.

    a stack of snickerdoodle cookies with a cookie leaning against it

    Ingredients needed

    I chose to keep this recipe simple so there's no crazy or fancy ingredients needed! Just 9 ingredients that you probably already have:

    • creamy peanut butter—any creamy nut butter should work but may affect the taste
    • granulated sugar of any kind—I used white but coconut sugar works too
    • non-dairy yogurt—I used soy yogurt but any non-dairy yogurt will do
    • vanilla extract
    • cream of tartar—or lemon juice/white vinegar (see above notes for how to replace)
    • whole wheat flour or all-purpose flour
    • baking soda
    • salt
    • ground cinnamon

    How to make

    Start by creaming the "butter" and sugar together. In a large mixing bowl add the peanut butter, sugar, vanilla extract and yogurt use an electric hand mixer or stand mixer to "cream" everything together on a low speed for one to two minutes until smooth and creamy.

    creamed peanut butter, sugar and yogurt

    In a medium bowl whisk together the flour, cream of tartar, baking soda and salt. Slowly add the dry mixture to the wet, adding a third at a time. Careful not to over mix the dough. The dough will be thick so you may need to hand mix the last portion.

    The dough should be slightly sticky but not unmanageable. If it is, allow it to chill covered in the refrigerator for 30 minutes.

    In a small bowl, mix together the cinnamon sugar. Roll the cookie dough into balls, about the size of 1 tablespoon or 1.5 inch thick.

    Roll the balls in the cinnamon sugar and place on a baking sheet lined with parchment. Flatten the cookies with the palm of your hand or use a measuring cup. These cookies won't spread so this is a necessary step. Sprinkle with extra cinnamon-sugar if desired.

    prepped snickerdoodles on a baking sheet ready to be baked

    Bake for 10 minutes are 375F (190C). The cookies should have the distinguishable cracks on the top and a light golden color when done. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire wrack to cool completely.

    Can snickerdoodles be made ahead?

    They sure can! There are a couple ways to prep these ahead of time.

    First, you can prepare the dough several days in advance and store it covered in the refrigerator. Make sure to allow the dough to return to room temperature before rolling into balls.

    You can also freeze the finished cookies. After baking, allow them to cool fully before storing in a freezer-safe container. I like these silicone food storage bags. When you're ready to eat, allow them to thaw on the counter for a couple hours or overnight in the refrigerator.

    These make ahead strategies are perfect for the holidays when you know you'll be running low on the time the day of and need a dessert that can be prepared quickly.

    baked snickerdoodles laying on parchment paper

    How to store

    Snickerdoodles will stay fresh in an airtight container on the counter for a few days or for up to a week in the refrigerator. For longer, you can freeze them!

    Variations

    Pumpkin snickerdoodles are a popular variation. To make a pumpkin flavor, replace the yogurt with pureed pumpkin. I like using canned pumpkin that's already prepared. Make sure it's just pumpkin and not pumpkin pie filling.

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) you can now add pictures into reviews, too, and be sure to help me share on facebook!

    a stack of snickerdoodle cookies

    The BEST Vegan Snickerdoodle Cookies

    These are the BEST vegan snickerdoodle cookies! They're slightly crispy on the outside but soft and chewy on the inside—just the way classic snickerdoodles should be! They're also made oil-free for a healthier spin on the traditional recipe, but you wouldn't even know it!
    5 from 6 votes
    Print Pin Rate
    course: Dessert
    cuisine: American
    servings: 16
    prep time: 10 mins
    cook time: 10 mins
    total time: 20 mins
    Author: Rachel

    Ingredients

    • ½ cup creamy peanut butter
    • ¾ cup sugar, regular white sugar or coconut sugar
    • ½ cup unsweetened soy yogurt
    • 1 teaspoon pure vanilla extract
    • 1 ⅓ cup whole wheat flour, or all purpose flour
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    Topping:

    • 1 ½ tablespoon sugar
    • ½ teaspoon ground cinnamon

    Instructions

    • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • In a large mixing bowl add the peanut butter, sugar, yogurt and vanilla extract. Using an electric hand mixer or stand mixer, "cream" everything together on a low speed for one to two minutes until smooth and creamy.
    • In a medium bowl whisk together the flour, cream of tartar, baking soda and salt. Slowly add the dry mixture to the wet, adding a third at a time. Careful not to over mix the dough. The dough will be thick so you may need to hand mix the last portion.
    • The dough should be slightly sticky but not unmanageable. If it is, allow it to chill covered in the refrigerator for 30 minutes.
    • In a small bowl, mix together the cinnamon and sugar. Roll the cookie dough into balls, about the size of 1.5 tablespoon or about 1.5 inch thick. Then roll the balls in the cinnamon-sugar and place on the prepared baking sheet. Flatten the cookies with the palm of your hand or use a measuring cup. These cookies won't spread so this is a necessary step. Sprinkle the tops with extra cinnamon-sugar if desired.
    • Bake for 10-12 minutes. The cookies should have the distinguishable cracks on the top and a light golden color when done. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire wrack to cool completely.

    Notes

    This recipe makes about 16 cookies as the recipe is written. Double the recipe for more.
    How to store:
    Place cookies in an airtight container and store on the counter for up to a few days or in the refrigerator for up to a week.
    To make ahead:
    You can prepare the dough several days in advance and store it covered in the refrigerator. Make sure to allow the dough to return to room temperature before rolling into balls.
    You can also freeze the finished cookies. After baking, allow them to cool fully before storing in a freezer-safe container. I like these silicone food storage bags. When you're ready to eat, allow them to thaw on the counter for a couple hours or overnight in the refrigerator.
    No cream of tartar?
    You can use lemon juice or white vinegar. If the recipe calls for 1 teaspoon cream of tartar use 2 tsps lemon juice.
    No whole wheat flour?
    You can use all-purpose flour instead.

    Nutrition Per Serving

    Sodium: 108mg Calcium: 12mg Vitamin C: 1mg Sugar: 11g Fiber: 2g Potassium: 120mg Calories: 126kcal Saturated Fat: 1g Fat: 4g Protein: 3g Carbohydrates: 20g Iron: 1mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!

    Pin this for later:

    These are the BEST vegan snickerdoodle cookies! They're slightly crispy on the outside but soft and chewy on the inside—just the way classic snickerdoodles should be! They're also made oil-free for a healthier spin on the traditional recipe, but you wouldn't even know it! how to make vegan snickerdoodles | healthy snickerdoodles | easy snickerdoodle cookies | easy vegan dessert | plant based cookie recipe #snickerdoodles
    Share this:

    More Plant Based Recipes

    • Blackberry Strawberry Banana Smoothie
    • 50+ Meatless Monday Recipes Even Meat Lovers Will Love!
    • Kiwi Juice
    • Ginger Shot Recipe (Immunity Booster)

    Did you grab your free meal plan yet?

    Sign up here to download it instantly!

    Reader Interactions

    Comments

    1. Michelle of Harmfree Fashion

      November 28, 2022 at 7:05 am

      These look so tasty and I'm happy to see that the recipe is oil-free. Yummy 💛

      Reply
      • Rachel

        November 28, 2022 at 4:12 pm

        Thanks, Michelle! They are super tasty and a family favorite 🙂

        Reply
    2. Amanda Larson

      February 24, 2021 at 9:14 pm

      Does this recipe work with gluten free flours or almond flour?

      Reply
      • Health My Lifestyle

        February 24, 2021 at 10:41 pm

        I haven't tested it but an all-purpose gluten free flour would probably work just fine. Almond flour may be used as well but the final outcome might be more dense. Let me know how it turns out if you try these alternatives.

        Reply
    3. Emily Liao

      December 22, 2020 at 10:47 pm

      5 stars
      These snickerdoodle cookies were amazing! Perfectly sweet and soft.

      Reply
      • Health My Lifestyle

        December 23, 2020 at 10:56 am

        Yay! I'm so glad you enjoyed them!

        Reply
    4. saif

      December 22, 2020 at 8:10 pm

      5 stars
      What a delicious cookies.. I can tell it is crispy on the outside but soft on the inside.

      Reply
      • Health My Lifestyle

        December 23, 2020 at 10:55 am

        Aw I'm so happy to hear that!

        Reply
    5. Jesse

      December 22, 2020 at 7:52 pm

      5 stars
      This is a great! Thanks for sharing it with us after working so hard and long to get it perfect!

      Reply
      • Health My Lifestyle

        December 23, 2020 at 10:55 am

        My pleasure! It was a labor of love 🙂

        Reply
    6. Taylor Kiser

      December 22, 2020 at 7:49 pm

      5 stars
      The texture of these cookies is perfect! These are sure to disappear fast!

      Reply
      • Health My Lifestyle

        December 23, 2020 at 10:52 am

        Aw I'm so glad! Yes, they never last long in our house!

        Reply
    7. Carrie Robinson

      December 22, 2020 at 7:28 pm

      5 stars
      Snickerdoodles are one of my favorite cookies! I am loving this vegan version. 🙂

      Reply
      • Health My Lifestyle

        December 23, 2020 at 10:51 am

        Thanks, Carrie! So glad you like it 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Rachel and I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable. Read more about my plant-based journey

    • Facebook
    • Instagram
    • Pinterest

    HML Favorites

    three healthy pita pizzas with lots of veggies and toppings

    Easy Pita Pizzas 3 Ways

    Coconut crusted vegan shrimp on a plate with lemon wedge.

    The Best Coconut Vegan Shrimp

    Fork holding a piece of marinated crispy air fried tempeh.

    Crispy Marinated Air Fryer Tempeh

    Collage of four vegan stews.

    30+ Best Vegan Stew Recipes

    Don't Miss Out!

    Sign up to receive recipes, tips, and more!

    Privacy Policy & Disclosure

    Top Recipes

    Homemade Pea Protein Powder (Easy + Vegan)

    Just 5 ingredients and 5 minutes to whip these up. These bars are so easy to make, you'll never buy store-bought granola bars again. They are very filling, boasting 9g of protein using only whole food ingredients, and are vegan and gluten free! #granolabar #vegansnack #easysnack #vegan #glutenfree #healthysnack

    5-Ingredient No-Bake Granola Bars (Vegan + Gluten Free)

    Healthy Vegan Snickers Overnight Oats are going to have you wondering if you're eating breakfast or dessert. They're filling, delicious, high protein, and taste like candy! They're also gluten-free and sugar-free. #snickers #overnightoats #veganbreakfast #postworkoutsnack

    Vegan Snickers Overnight Oats

    This carrot bacon recipe is so easy and great for when you want the delicious sweet and smoky-ness of bacon! Just 8 simple ingredients, a peeler, and an oven or air-fryer is all you need. Vegan bacon can be made in many ways but this carrot bacon is one of the simplest and most similar looking to actual bacon. And did I mention delicious? #carrotbacon #veganbacon #plantbased #vegan #veganrecipe #veganbreakfast #plantbasedbreakfast #meatfree #meatlessmeals

    Carrot Bacon

    Footer

    ↑ back to top

    Enjoying these recipes?
    Now you can Buy Me a Coffee to help support the creation of new ones. Thank you!

    About

    • Privacy Policy & Disclosure
    • Accessibility Policy
    • About

    Shop

    • My Favorites
    • Vegan Fat Loss Meal Plan & Nutrition Guide

    Stay Connected

    • Sign Up! for a free meal plan and updates
    • Contact
    • Meal Planner Support

      Featured In

      Logos of publications that Rachel from Health My Lifestyle has been featured in including Eat This Not That, Everyday Health, Greatist, MSN, My Fitness Pal, Vegan Life Magazine, and One Green Planet.

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2022 Health My Lifestyle LLC