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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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16
Calories 126kcal
Author Rachel


  • Hand Mixer/Electric Whisk
  • oven


  • 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


  • 1 ½ tablespoon sugar
  • ½ teaspoon ground cinnamon


  • 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.


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 teaspoons lemon juice.
No whole wheat flour?
You can use all-purpose flour instead.


Calories: 126kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg