Vegan Snickerdoodles Recipe

Name: Vegan Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups white whole wheat flour; 1/2 cup sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup canola oil; 1 tablespoon vanilla; 1 tablespoon soymilk; vegan egg replacer powder, equivalent of 1 egg (prepared before adding); cinnamon; white sugar

Servings: persons

1 1/2 cups white whole wheat flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1 tablespoon vanilla
1 tablespoon soymilk
vegan egg replacer powder, equivalent of 1 egg (prepared before adding)
cinnamon
white sugar

1
Oven @ 375u00b0F.
2
Mix all dry ingredients in a bowl.
3
Make a well in center of dry, and add the wet ingredients there.
4
Mix equal parts cinnamon and white sugar in a small bowl.
5
Use hands to pull out cookie balls and roll them in cinnamon sugar mix.
6
Place on cookie sheet & flatten a little with fork or fingers.
7
Bake for 8-10 minutes.
8
Allow to cool for a couple minutes on cookie sheet before moving.
9
I get 12 cookies out of this recipe, but they disappear so fast you might want to double!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups white whole wheat flour, 1/2 cup sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Vegan Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Snickerdoodles

How did you like this recipe?

Frequently Asked Questions