Gluten Free Vegan Snickerdoodles (Soft & Chewy!)
Soft, pillowy, and coated in warm cinnamon sugar - these easy vegan snickerdoodles are completely egg-free, dairy-free, and easily made gluten free. Lower in sugar than traditional versions and genuinely hard to tell apart from the classic.
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