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Vegan Snickerdoodle Cookies

Vegan Snickerdoodles

Sophia Inza
Prep Time 10 mins
Cook Time 10 mins


  • 4 tablespoons sugar
  • 1/4 cup coconut oil melted
  • 2 tablespoons applesauce
  • 1/2 tsp. vanilla
  • 1/2 cup all purpose flour
  • 1/2 tsp. cream of tartar
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1-2 tablespoons milk substitute of choice coconut milk, soy milk, almond milk...


  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • dash of nutmeg optional for extra flavor


  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • Combine the topping ingredients in a shallow dish and set aside.
  • In a large bowl, combine the flour, cream of tartar, baking soda and salt.
  • In a second bowl, stir together the sugar and coconut oil. Add applesauce (preferably room temperature) and vanilla and stir to combine.
  • Add dry ingredients to wet ingredients and mix until the dough forms. Don't over mix so they don't become tough, but if the batter is too dry or stiff, add 1 tablespoon at a time of the milk substitute until the it has a cookie dough consistency.
  • Using a mini cookie scoop, roll out small balls and roll in the cinnamon sugar. Place on baking sheet and using a glass cup, press down to flatten a bit (they'll continue to flatten in the oven so don't press down too much).
  • Bake 10-12 minutes or until lightly golden brown. The cookies will be soft but become firmer as they sit out and cool. Once they've firmed up a bit, transfer to cooling rack to finish cooling.
  • Enjoy!