Sharon's new book California Vegan is available for pre-order now!

Vegan Snickerdoodles

Sharon Palmer

Classic snickerdoodles are as comforting as can be, and just a bit kinder in this 100% plant-based version, which uses chia seeds instead of eggs and is a bit lighter on sugar. Aromatic and flavored with a cinnamon-sugar topping, you can make these easy cookies in just minutes out of ingredients you have in your pantry right now: flour, cinnamon, plant-based milk, vanilla, sugar, baking soda, and vegan margarine. Get to baking!

Step-By-Step Guide:

Mix up the chia seeds with the wet ingredients, then add the dry ingredients to make a thick dough.
Roll the cookies into balls, then dip into cinnamon sugar. Bake at 375 F for 10 minutes.

Gently press the back of a spoon into the cookies to flatten them slightly. Bake for another 8 minutes.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Vegan Snickerdoodles

1 Star2 Stars3 Stars4 Stars5 Stars
(3 votes, average: 4.67 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 17 minutes
  • Cook Time: 18 minutes
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegan


These 100% plant-based classic snickerdoodles are filled with the aromas and flavors of cinnamon sugar. Plus, they are quick and easy—get them done in 35 minutes!



Cookie Dough:

Cinnamon Spice Topping:

  • 3 tablespoons organic sugar
  • 2 teaspoons cinnamon


  1. Preheat oven to 375 F.
  2. Combine chia seeds with plant-based milk and vanilla and whip together with a whisk. Set aside for two minutes.
  3. Add softened margarine with the whisk.
  4. Add organic sugar and stir with a fork until smooth.
  5. Add flour, cream of tartar, baking soda, and pinch of salt. Stir with a fork just until dough is smooth and well combined.
  6. Make cinnamon spice topping by mixing together 3 tablespoons sugar with 2 teaspoons cinnamon in a small dish.
  7. Roll out cookie dough into small balls (24) with hands. Roll each ball into the cinnamon sugar and place on baking sheet sprayed with nonstick cooking spray. Space out evenly three inches apart.
  8. Place in oven and bake for 10 minutes. Flatten top of each cookie gently with the back of a spoon. Bake for an additional 8 minutes, until golden brown.
  9. Remove from oven and cool. Makes 24 cookies.
  • Category: Cookies
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 136
  • Sugar: 1 g
  • Sodium: 104 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Protein: 2 g

Keywords: vegan cookies, vegan snickerdoodle recipe, snickerdoodle recipe

For other plant-based cookie recipes, check out:

Soft Molasses Cookies
Vegan Cowboy Cookies
Tollhouse Pan Cookies

This post may contain affiliate links. For more information, click here.

Leave a Reply

Your email address will not be published. Required fields are marked *