Vegan Recipes
Gluten Free Vegan Snickerdoodles (Soft, Chewy & So Easy to Make!)
May
You know that feeling when the whole house smells like warm cinnamon and something good is happening in the oven?
That’s exactly what these gluten free vegan snickerdoodles bring to your kitchen.
If you’ve been looking for a healthier holiday cookie that doesn’t taste “healthy” – one that’s soft, chewy, lower in sugar, and still totally indulgent – you’ve found it.
I made these for my family during the holidays, and they were gone before the cookies had even fully cooled. Nobody asked if they were vegan or gluten free. They just kept reaching for more.
These cookies are:
- 100% egg-free and dairy-free
- Easily made gluten free
- Lower in sugar than traditional snickerdoodles
- Made with simple, wholesome ingredients
- Ready in about 45 minutes from start to finish
Whether you’re baking for a Christmas cookie exchange, a cozy Sunday afternoon, or just because you want something warm and cinnamon-y – this recipe is for you.
In this post you’ll find:
- What makes a snickerdoodle a snickerdoodle (it’s not just the cinnamon!)
- A full ingredient breakdown with easy substitutions
- Step-by-step baking instructions with tips
- A complete printable-style recipe card at the bottom
- A short faith note and prayer for the season
What Is a Snickerdoodle, Exactly?
A lot of people think a snickerdoodle is just a cinnamon sugar cookie.
And technically – yes, it is. But there’s one secret ingredient that makes it truly a snickerdoodle and not just any cookie rolled in cinnamon sugar.
That ingredient is cream of tartar.
Cream of tartar gives snickerdoodles their signature slightly tangy flavor and chewy, pillowy texture. It’s what separates a snickerdoodle from a sugar cookie wearing a costume.
Here’s the good news: cream of tartar is completely vegan and dairy-free, despite the name. It’s actually a natural byproduct of winemaking – a white powder that reacts with baking soda to create lift and that classic snickerdoodle chew.
So yes – you can have the real thing without any eggs, butter, or gluten.
Why You’ll Love This Recipe
There are a lot of vegan cookie recipes out there, but these ones really do hold up.
Here’s why this recipe works so well:
The texture is spot-on. Soft and pillowy in the center with slightly crisp edges – just like you’d expect from a classic snickerdoodle.
The flavor is incredible. That warm cinnamon-sugar coating, that little hint of tang from the cream of tartar – it tastes like comfort.
It’s forgiving. You don’t need any fancy equipment. Two bowls, a hand mixer, and a baking sheet are all it takes.
It’s flexible. Use all-purpose flour or a gluten-free 1:1 blend. Use vegan butter or coconut oil. Swap in coconut sugar if you want to keep it refined sugar-free.
It comes together fast. The dough chills for just 30 minutes, and the cookies bake in under 10.
Ingredients You’ll Need
One of the best things about this recipe is how simple the ingredient list is. You probably have most of this in your pantry already.
For the Cookie Dough
Flour – All-purpose flour works great. For gluten free, use a 1:1 gluten-free baking flour (Bob’s Red Mill is a reliable choice). Cassava flour also works for a Paleo option.
Cream of tartar – Non-negotiable for that true snickerdoodle flavor and texture.
Baking soda – Works together with the cream of tartar to create lift. No baking powder needed.
Vegan butter – Room temperature is key so it creams properly. Miyoko’s is a wonderful brand. Coconut oil (refined, if you prefer no coconut flavor) works as a substitute.
Unsweetened applesauce – This is the egg replacer here. It adds moisture and helps bind the dough. Dairy-free yogurt or vegan sour cream can also work in a pinch.
Granulated sugar – You can swap this for coconut sugar to keep things refined sugar-free. Note: coconut sugar will give the cookies a slightly caramel color.
Vanilla extract – Just a teaspoon, but it rounds out all the other flavors beautifully.
For the Cinnamon Sugar Coating
- Granulated sugar – 5 tablespoons
- Cinnamon – 5 tablespoons
That generous cinnamon-sugar coating is what gives these cookies their signature look and flavor. Don’t be shy with it.
How to Make Vegan Snickerdoodles: Step by Step
This recipe is genuinely straightforward. Even if you’re not a big baker, you can absolutely pull these off.
Step 1: Prep Your Baking Sheets
Line two baking sheets with parchment paper or silicone mats. Set them aside.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
Step 3: Cream the Butter and Sugar
In a medium bowl, use a hand mixer to beat together the softened vegan butter and sugar until light and fluffy – about 3 minutes. This step is worth doing properly. Creaming creates air in the dough, which helps give the cookies their soft, pillowy texture.
Then add the applesauce and vanilla extract, and mix until smooth.
Step 4: Combine the Dough
Add the dry ingredients into the wet ingredients. Use a silicone spatula to fold everything together just until the flour disappears. Don’t overmix – stop as soon as it comes together.
Step 5: Chill the Dough
Transfer the dough to the fridge and chill for 30 minutes.
While it’s chilling, preheat your oven to 350°F and mix together the cinnamon sugar coating in a small bowl.
Don’t skip the chill time. It helps the cookies hold their shape and bake up thick and chewy instead of flat.
Step 6: Roll and Coat the Dough Balls
Use a cookie scoop or your hands to form dough balls about 1.5 tablespoons each.
Roll each ball in the cinnamon sugar mixture – or use a spoon to sprinkle it evenly over all sides. You want good coverage.
Place them on your prepared baking sheets, leaving a little space between each one.
Step 7: Bake
Bake for 8–10 minutes, or until the cookies have spread and the tops look slightly puffy.
Here’s a tip: lean toward the 10-minute mark rather than pulling them too early. Vegan cookies often need a little extra time in the oven to set all the way through.
When you take them out, gently tap the baking sheet on the counter a few times. This helps the cookies settle into that perfect soft, flat snickerdoodle shape.
Step 8: Cool Before Eating
Let the cookies cool on a rack for at least 10 minutes before eating. They’ll finish setting as they cool, and that’s when the texture really comes together.
I know the waiting is the hardest part. But it’s worth it.
Tips for the Best Vegan Snickerdoodles
A few things I’ve learned from making these over and over again:
Use a cookie scoop. It makes every cookie the same size, which means they all bake evenly. It also makes rolling them in cinnamon sugar so much easier.
Don’t skip the cream of tartar. There is no good substitute if you want true snickerdoodle flavor. Baking powder won’t give you the same result.
Room temperature butter matters. Cold vegan butter won’t cream properly and you’ll end up with a denser cookie.
Chill the dough. 30 minutes in the fridge makes a real difference in the final texture.
Bake a little longer than you think. At around 10 minutes, the centers may still look soft. That’s okay. They’ll continue cooking on the hot pan after you take them out.
Let them cool fully. The texture improves significantly as they cool. Don’t judge a snickerdoodle warm from the oven – wait 10 minutes and then taste.
Substitutions and Variations
This recipe is flexible, which makes it great for different diets and pantry situations.
Gluten free: Swap the all-purpose flour for a gluten-free 1:1 baking flour. Bob’s Red Mill 1-to-1 works well here. Avoid their regular GF flour blend for this recipe.
Paleo-friendly: Use cassava flour and coconut sugar together. The cookies will look slightly darker but taste just as good.
No vegan butter? Use refined coconut oil (same amount). Refined coconut oil has a neutral flavor so you won’t taste the coconut.
No applesauce? Dairy-free yogurt or vegan sour cream (like Forager Project) can work as a substitute in the same quantity.
Refined sugar-free: Swap granulated sugar for coconut sugar in both the dough and the coating. The cookies will be slightly caramel-colored but still delicious.
How to Store Snickerdoodles
These cookies store really well, which makes them a great make-ahead treat for holidays or weekly snacking.
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: They’ll keep well for up to 1 week in the fridge.
Freezer: Freeze for up to 1 month. Let them thaw at room temperature before eating.
You can also freeze the unbaked dough balls (before rolling in cinnamon sugar). Freeze them on a tray, then transfer to a bag. When you’re ready to bake, roll in cinnamon sugar and bake from frozen – just add a couple extra minutes to the bake time.
🌿 A Gentle Faith Note
There’s something quietly sacred about baking for the people you love.
The act of choosing wholesome ingredients, slowing down in the kitchen, and offering something warm and homemade – it’s a small act of stewardship. Of care. Of grace.
“Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your bodies.” – 1 Corinthians 6:19–20
Taking care of yourself and the ones around you – even through something as simple as a better cookie – is honoring what God has given you. It doesn’t have to be complicated. Sometimes it just looks like choosing ingredients you feel good about and baking something with love.
That’s enough. You’re doing beautifully.
Perfect Occasions for These Cookies
These snickerdoodles aren’t just for the holidays – though they do shine at Christmas cookie exchanges.
Here are some of my favorite ways to use this recipe:
- Christmas cookie plates and holiday gifting
- Sunday afternoon baking with kids
- Weekend meal prep – bake once, snack all week
- Church potlucks or women’s group gatherings
- A cozy weeknight treat alongside a cup of tea or coffee
- Adding to a holiday gift basket for a friend or neighbor
✅ Quick Baking Checklist
☐ Bring vegan butter to room temperature before starting
☐ Line baking sheets with parchment paper
☐ Whisk dry ingredients first, set aside
☐ Cream butter and sugar for a full 3 minutes
☐ Fold (don’t overmix) when combining dry and wet
☐ Chill dough in fridge for 30 minutes
☐ Mix cinnamon sugar while dough chills
☐ Use a cookie scoop for even sizes
☐ Roll each ball generously in cinnamon sugar
☐ Bake at 350°F for 8–10 minutes
☐ Tap pan on counter right after removing from oven
☐ Cool on rack for 10 minutes before eating
Frequently Asked Questions
Can I make these without a hand mixer?
You can, but creaming the butter and sugar by hand takes real effort and patience. A hand mixer gives you that light, fluffy consistency that makes these cookies pillowy. If you don’t have one, make sure your butter is very soft and use a sturdy wooden spoon.
Why did my cookies come out flat?
The most common cause is butter that was too soft or melted before mixing, or skipping the dough chill. Make sure your butter is softened but still holds its shape, and don’t skip the 30-minute refrigerator rest.
Can I make the dough ahead of time?
Yes! You can make the dough and refrigerate it for up to 24 hours before baking. Just take it out 5–10 minutes before you want to scoop and roll so it’s workable.
Do these taste different from regular snickerdoodles?
Honestly – barely. The cream of tartar does its job, the cinnamon sugar coating is exactly right, and the texture is genuinely soft and chewy. Most people can’t tell these are vegan or gluten free.
What brand of gluten-free flour works best?
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour is a reliable choice. Avoid using their regular gluten-free flour blend (the red bag), which behaves differently and won’t give you the same texture.
Can I make these without cream of tartar?
Technically you can, but they won’t taste like snickerdoodles – they’ll just taste like cinnamon sugar cookies. Cream of tartar is what gives snickerdoodles their unique flavor and chew. It’s worth finding it in the baking aisle.
Are these good for gifting?
They’re wonderful for gifting. They hold up well for several days, transport easily, and the cinnamon sugar coating looks beautiful. Package them in a cellophane bag tied with a ribbon and they make a lovely homemade gift.
Can I double this recipe?
Yes! This recipe doubles easily. Just use a large mixing bowl and work in batches when rolling and baking.
Final Thoughts
Baking doesn’t have to be complicated to be meaningful.
These soft and chewy gluten free vegan snickerdoodles come together with simple ingredients, a little patience, and a whole lot of cinnamon-sugar goodness. They’re the kind of treat you can feel genuinely good about making – for yourself, for your family, or for someone you love.
And sometimes, that’s exactly the kind of care the season calls for.
I hope these cookies bring something warm into your home. Let me know how they turn out – I’d love to hear from you.
A Short Prayer for the Season
Lord, thank You for the simple gifts – warm kitchens, sweet smells, and the people we share them with.
May what we put into our bodies nourish us well, and may the time we spend caring for ourselves and others reflect the love You first showed us.
Bless our homes, our hands, and our tables this season.
Amen.
Gluten Free Vegan Snickerdoodles (Soft & Chewy!)
Ingredients
Cookie Dough:
- 1 ½ cups all-purpose flour (or gluten-free 1:1 baking flour)
- 1 tsp cream of tartar
- 1 tsp baking soda
- ½ cup vegan butter, room temperature
- ½ cup unsweetened applesauce, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Cinnamon Sugar Coating:
- 5 tbsp granulated sugar
- 5 tbsp cinnamon
Instructions
- Prep: Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk dry ingredients: In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- Cream wet ingredients: In a medium bowl, use a hand mixer to beat the softened vegan butter and sugar together until light and fluffy, about 3 minutes. Add the applesauce and vanilla extract and mix until smooth and combined.
- Make the dough: Add the dry ingredients into the wet ingredients. Use a silicone spatula to fold together until the flour is just incorporated. Do not overmix.
- Chill: Cover the bowl and place the dough in the refrigerator to chill for 30 minutes. While chilling, preheat the oven to 350°F (175°C). Mix together the cinnamon and sugar for the coating in a small bowl.
- Roll and coat: Using a cookie scoop or your hands, form dough balls about 1.5 tablespoons each. Roll each ball in the cinnamon sugar mixture until fully coated. Place on the prepared baking sheets, spacing them a few inches apart.
- Bake: Bake for 8–10 minutes, until the cookies have spread and the tops look slightly puffy. When you remove them from the oven, gently tap the baking sheet on the counter several times to help them settle and flatten slightly.
- Cool: Transfer cookies to a cooling rack and allow to cool for at least 10 minutes before eating. They will continue to set as they cool.
Notes
Storage
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze baked cookies for up to 1 month. Thaw at room temperature before serving.
Notes & Substitutions
- Flour: All-purpose or gluten-free 1:1 baking flour both work well. Cassava flour also works for a Paleo option. Bob’s Red Mill 1-to-1 GF Baking Flour is recommended for gluten free.
- Vegan butter: Refined coconut oil can be substituted in equal amounts. Refined has a neutral flavor.
- Applesauce: Dairy-free yogurt or vegan sour cream can be used as a substitute.
- Sugar: Coconut sugar can be used in place of granulated sugar for a refined sugar-free version. Note that the cookies will have a slightly caramel-toned color.
- Do not skip the cream of tartar. It is what gives snickerdoodles their signature tangy flavor and chewy texture. It cannot be replaced with baking powder.
- Chill time is important — do not skip it. It prevents the cookies from spreading too thin.
- Lean toward 10 minutes of baking time for cookies that are fully set in the center.
Nutrition (Per Cookie, Approximate)
- Calories: 173
- Total Fat: 3.9g
- Saturated Fat: 0.7g
- Carbohydrates: 33.7g
- Fiber: 2.3g
- Sugar: 18.8g
- Protein: 1.9g
- Sodium: 179.4mg
- Cholesterol: 0mg
