Best Vegan Snickerdoodle Cookies

Why you'll love it

They're soft and chewy and taste like the real deal! They're also made oil-free for a healthier spin on the traditional recipe, but you wouldn't even know it!

What you need:

creamy peanut butter


unsweetened soy yogurt

vanilla extract

whole wheat or AP flour

cream of tartar

baking soda



Cream the liquids together in a large mixing bowl. Mix together the dry ingredients, then slowly add to the wet ingredients until a smooth batter forms.



Combine cinnamon and sugar in a small bowl. Roll cookie dough into balls and roll in cinnamon-sugar. Place on baking sheet and flatten cookies slightly.



Bake for 10-12 minutes at 375F. Cookies should have the distinguishable cracks on  top and a light golden color when done.


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.

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.


Try this recipe and tag us on social media @healthmylifestyle