Vegan Snickerdoodle Cookies

Vegan Snickerdoodle Cookies

I worked on this vegan recipe as a tribute to the many vegan and vegetarians at my office. Vegan baking has been something new to me, but I have learned from my mom that cooking and baking is about experimentation and knowledge of ingredients.

Our mom would always be able to make recipes that accommodated any food allergy or dietary choice. In college, my close friend came to Chicago with me to visit my family for the weekend. Since my parents had just come back from Thailand, they planned a Thai dinner to show off some Asian cooking skills. My friend has a few food sensitivities including nuts and soy, which is heavily featured in Thai cooking. Luckily, our mom used her knowledge of ingredients she gained over the years and was able to remove and add ingredients that still produced a Thai dish for the whole dinner party to enjoy. I remember thinking how wonderful a cook my mom was to know how to substitute ingredients for one another.

This experimentation and skill has continued to intrigue me. I love trying new baking recipes and learning techniques hoping to gain the skill level that my mom has.

I continue to make new recipes and bring them in to have my coworkers try and give feedback. One new challenge I have faced is that I work for a vegan food company. Until January (when I started working there), I have not tried any vegan baking recipes. After researching vegan baking and trying out some new recipes, I have come up with this Vegan Snickerdoodle Cookie. The turbinado sugar provides a nice crunch and adds to the texture of the cookie. So, I have to thank my one coworker who suggested I add more to the tops of these cookies! Although I do not think I am yet on par with my mom’s skills of swapping out ingredients, I hope I am getting there!

*I love using Califia Farms Oat Milk and Oat Barista in this recipe. It gives this cookie a nice buttery texture, and you won’t even notice it’s vegan!

Vegan Snickerdoodle Cookies

Prep Time 1 hr 10 mins
Cook Time 12 mins
Servings 12 cookies


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp finely ground sea salt
  • 2 1/4 tsp ground cinnamon
  • 3/4 cups cane sugar
  • 2 tbsp brown sugar
  • 1/2 cup coconut oil melted
  • 1 1/2 tsp apple cider vinegar
  • 1/4 cup oat milk or nut milk (I love using Califia Farms Oat Milk and Oat Barista)
  • 1/2 tsp vanilla extract
  • 1/4 cup turbinado sugar


  • Sift all the dry ingredients (flour, baking powder, baking soda, salt). Add only 1 1/2 tsp of the ground cinnamon and whisk all ingredients together
  • In a separate bowl, add cane sugar, brown sugar, melted coconut oil, apple cider vinegar, oat milk and vanilla extract. Whisk ingredients together
  • Add wet ingredients to dry bowl and mix together until combined. Add more oat milk or water if dry ingredients are not fully combined
  • Refrigerate for at least an hour
  • Heat oven to 375 F
  • Prepare a cookie sheet and cover with parchment paper for the cookie dough
  • In a small bowl, combine the turbinado sugar and 3/4 tsp of cinnamon
  • Using an ice cream scooper, form the dough into balls. Roll half of the ball into the turbinado sugar and cinnamon mixture. Place the unsugared half of the dough on the cookie sheet
  • Place the cookies on the middle rack of the oven for 10 minutes. Place on the top rack for the last 2 minutes of the bake

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