The best kind of cookies are ultra soft and chewy, and these vegan snickerdoodles are exactly that. Plus, they’re easy to make and just so happen to be gluten free!
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There is absolutely nothing better than biting into a perfectly soft and chewy cookie that has a very slight crunch on the exterior. It just SO SATISFYING!
These vegan snickerdoodles went through a long process of trial and error to get the absolute perfect texture. Flavors are always easy to master when I’m recipe testing, but it’s the texture that takes time.
These snickerdoodles have a slightly crunchy exterior (mostly thanks to the sugar coating) and the most irresistible gooey and chewy center.
If you don’t know what a snickerdoodle is (which I’m assuming you do if you’re here, but I like to play it safe), it’s basically a sugar cookie with the addition of cinnamon and cream of tartar. Snickerdoodles, unlike sugar cookies, are also rolled in a combination of sugar and cinnamon to give a crispy exterior and give the signature snickerdoodle appearance.
How to make these cookies
Add the solid coconut oil to a large mixing bowl and microwave for 15-20 seconds or until soft. You don’t want it completely melted, but if you press on it with your finger, it should leave a dent but not completely flatten. Also, be sure to measure the oil when it is solid, not when it is softened.
Once softened, add in the granulated sugar and light brown sugar and cream together using an electric mixer.
Beat in the remaining wet ingredients until creamy. In a separate bowl, whisk together all of the dry ingredients. If your milk was previously refrigerated, it will likely cause the oil to harden slightly. If this happens, put the entire mixture back in the microwave for 5 seconds to soften it again.
Add the dry to the wet and use a wooden spoon to mix.
Let the batter sit in the fridge for 10 minutes. This will ensure the cookies don’t spread too much while cooking. If you leave them in the fridge for longer, they will taste exactly the same, but won’t get the same cracks on the tops, so about 10 minutes is ideal for taste, texture and appearance.
Alternatively, if you are in a rush or just so hungry you can hardly wait (I’ve been there) you can get away with not putting them in the fridge at all. However, they will be slightly flatter as cookies.
Use a cookie scoop (I used this medium sized one) and roll into even balls. Combine the 1/4 cup light brown sugar and cinnamon in a small bowl and roll each cookie in the mixture.
Transfer to a baking sheet lined with parchment paper and baked for 9-12 minutes. 10 1/2 minutes is ideal in my oven. They won’t really start spreading at all until the last few minutes of baking, so don’t be alarmed if they haven’t moved at all when you check on them!
The cookies should look really soft when they come out of the oven, but will continue cooking as they cool, so avoid leaving them in for longer if you want them nice and soft. These vegan snickerdoodles will be very soft when they come out of the oven, so take them out and let them cool for at least 10 minutes before trying to move them.
Importance of cream of tartar
Cream of tartar is kind of a weird ingredient, also with a weird name. It has nothing to do with cream and is naturally dairy free. It is actually a byproduct of wine production and is an acid (in powder form) and is used as a leavener in baking.
When combined with baking soda in this recipe, it produces carbon dioxide which gives snickerdoodles their distinct flavor. Cream of tartar is particularly important in snickerdoodles because it gives it a slight tangy flavor and the perfect chewy texture.
If you do not have cream of tartar, you can leave out the baking soda and the cream of tartar and instead use 2 tsp of baking powder. This won’t achieve quite the same result, but it will be somewhat similar.
Recipe tips & tricks
- Be sure to use refined coconut oil for this recipe. Virgin coconut oil will give off a coconut-y flavor and not pair very well with the other flavors. I don’t recommend any other kind of oil since it’s important for it to start out in a semi-solid state.
- You can sub the coconut oil for equal parts vegan butter. Follow the same steps and use softened butter and cream with the sugar.
- Once prepared, these vegan snickerdoodles will keep for 3-5 days. Allow the cookies to cool completely before transferring to an air tight container. Store at room temperature for best results.
Try these next!
- Chocolate Peppermint Cookies
- Vegan Pumpkin Cookies
- Gluten Free Brownies
- Chocolate Chip Cookies
- Peanut Butter Cookies
Chewy Vegan Snickerdoodles
- 1/4 cup granulated sugar (I used cane, but brown or coconut both work)
- 2 tsp cinnamon
- Add the solid coconut oil or butter to a large mixing bowl and microwave for about 10 seconds or until soft. You don't want it completely melted, but if you press on it with your finger, it should leave a dent. The butter will take about 20 seconds to soften properly, the oil about 10.
- Once softened, add in the light brown sugar and cream together using an electric mixer.
- Beat in the remaining wet ingredients until well combined.
- In a separate bowl, whisk together all of the dry ingredients.
- Add the dry to the wet and use a wooden spoon to mix together until combined.
- Add the dough to the fridge to set for 30 minutes.
- During the final 15 or so minutes, preheat the oven to 350 degrees Fahrenheit.
- Use a cookie scoop and roll into even balls. Roll in the cinnamon sugar mixture.
- Transfer to a baking sheet lined with parchment paper with enough room between each cookie and bake for 10-14 minutes. 11 minutes is usually ideal in my oven, but all ovens are different. They should look really soft in the center when they come out of the oven, but will continue cooking as they cool, so avoid leaving them in for longer if you want them nice and soft.
- Let cool on the baking sheet for 10 minutes, then transfer to a wire rack using a spatula.