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vegan snickerdoodles in a Christmas cookie tin

Vegan Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Verna Rindler
  • Total Time: 25 minutes
  • Yield: 24 Cookies 1x
  • Diet: Vegan


These Vegan Snickerdoodles are a pillowy soft and cinnamon sugar-coated treat! They’re easy to make, chewy, thick, and loved by kids and adults.


  • 1 and 1/2 cups All-purpose flour*
  • 1 teaspoon baking soda

  • 1 teaspoon cream of tartar

  • 1/4 teaspoon salt

  • 1/2 cup vegan butter, partially melted (about 75% melted)

  • 1/2 cup mashed overripe banana*

  • 1/2 cup dark brown sugar

  • 1/4 cup granulated sugar

  • 1 teaspoon vanilla

  • 1 teaspoon unsulfured molasses (fancy molasses)

  • 1 tablespoon cinnamon + 1/4 cup granulated sugar (for rolling cookie dough balls)


  1. In a medium bowl mix together the dry ingredients: flour, baking soda, cream of tartar and salt. Set aside.

  2. To a large mixing bowl add the wet ingredients: vegan butter, sugars, vanilla and molasses and whisk until combined.

  3. Pour the dry ingredients into the wet and mix with a wooden spoon or spatula until combined. Do not overmix. The dough should be thick and slightly sticky. Chill the dough in the fridge for 30 minutes.

  4. Using a small cookie scoop (1.5 tablespoons) roll the dough into balls. Coat each ball in the cinnamon sugar mix and place evenly on the baking sheet.

  5. Bake for 10-11 minutes. Cool on a cooling rack and enjoy! Makes approx. 24 cookies.


  • Gluten free vegan snickerdoodles: sub 1:1 gluten free flour blend for all purpose
  • Could replace banana with unsweetened applesauce or canned pure pumpkin puree. 
  • Store: in a cookie tin on the counter for  4-5 days or in the fridge for up to 7 days. Freeze for up to a month.
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Category: Desserts
  • Method: Bake
  • Cuisine: American, Canadian