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Vegan Snickerdoodle Cookies

These gluten-free cookies are perfect for school snacks and quick desserts! They're covered with cinnamon sugar for the best vegan cookie recipe ever.
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Keyword gluten free cookies, snickerdoodles, vegan cookies
Prep Time 10 minutes
Cook Time 12 minutes
Chill time 30 minutes
Total Time 52 minutes
Servings 12 cookies
Calories 189kcal
Author Cindy Gordon | Vegetarian Mamma


  • Parchment paper
  • Baking sheets
  • Small bowl
  • Mixing bowl


Cookie Dough Ingredients

Cinnamon Sugar Ingredients


  • Preheat the oven to 350 degrees F (180 degrees C). Line 2 baking trays with parchment paper.
  • Mix the cinnamon sugar together in a small bowl. Set aside.
  • In a large bowl, whisk together the dry ingredients for the cookies.
  • Add the wet ingredients, and mix everything together. Use a wooden spoon, then your hands, until it forms a dough.
  • Shape the cookie dough into balls. Roll each ball in cinnamon sugar.
  • Flatten each dough ball on the baking tray with a glass or your hand.
  • Chill the cookie dough for 30 minutes before baking.
  • Bake for 10 to 12 minutes, until the edges are golden brown.



  • Cookies will last up to 5 days at room temperature or frozen up to 3 months.


Calories: 189kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 135mg | Potassium: 49mg | Fiber: 2g | Sugar: 16g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg