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Easy Vegan Snickerdoodles

The best & easiest soft and chewy vegan snickerdoodles. A tangy cinnamon sugar cookie that's super easy to make with just 9 ingredients and 20 minutes!
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 14 cookies


Cinnamon Sugar Coating

  • 2 tbsp granulated sugar
  • 2 tsp cinnamon


  • Preheat oven to 375°F. Set aside a cookie sheet**.
  • 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 mix to 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.
  • If your cookie dough is too sticky to handle, chill in the fridge for 15-20 minutes until firm enough to roll. Scoop cookie dough into balls and roll in cinnamon sugar mixture. Place on baking sheet. If you like flatter, crispy cookies, slightly flatten the cookie dough balls 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 2 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.


COOKIE SHEET: If you're using a dark-colored cookie sheet, reduce oven temperature to 350°F. You can line your cookie sheet with parchment paper if you'd like to make clean-up easier, but I don't find it necessary. The cookies shouldn't stick to the pan.