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Vegan Snickerdoodles

The BEST soft and chewy vegan snickerdoodles. A tangy cinnamon sugar cookie that's so easy to make with just 9 ingredients and ready in 20 minutes!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 10 cookies


  • ¼ cup refined coconut oil softened
  • 3 tbsp granulated sugar
  • 2 tbsp applesauce room temperature
  • ½ tsp vanilla extract
  • ½ cup + 2 tbsp all purpose flour
  • ½ tsp cream of tartar
  • ¼ tsp baking soda
  • pinch of salt
  • 1-2 tsp soy milk as needed room temperature

Cinnamon Sugar Coating

  • 1 tbsp granulated sugar
  • 1 tsp cinnamon


  • Preheat oven to 375°F*. Set aside a lined baking sheet for the cookies.
  • Mix together cinnamon sugar coating in a shallow bowl and set aside.
  • Cream together coconut oil and sugar. Add applesauce (make sure it's room temperature) and vanilla extract and briefly combine.
  • In a separate bowl, mix together flour, cream of tartar, baking soda, and salt. Add to wet ingredients and mix until a cookie dough forms. Add a splash of soy milk if the batter is too dry.
  • Scoop cookie dough into balls (about 1 tbsp in size) and roll in cinnamon sugar mixture. Place on baking sheet and flatten slightly into discs.
  • Bake 10-12 minutes, until lightly golden and firm around the edges. (The center will still be soft but will firm up as it cools.) Leave on the baking sheet for about 5 minutes, then transfer to a cooling rack. Let cookies cool completely before eating for best results. Store leftovers in an air-tight container at room temperature, or freeze to be eaten in the future.


*If your cookie sheet is very dark, reduce temp to 350°F.