Soft Vegan Snickerdoodle Cookies for Easy Holiday Baking

The holiday season is all about joy, family, and of course, delicious treats! These Soft Vegan Snickerdoodle Cookies are perfect for easy holiday baking. I remember one Christmas when my son, Jake, decided to help me bake cookies. We ended up with flour everywhere, but the laughter we shared made it all worth it. Now, we can enjoy these delightful vegan cookies without sugar, making them a guilt-free treat for everyone.

Why You’ll Love It

• They’re soft and chewy, just like traditional snickerdoodles.
• You can whip them up in no time, perfect for last-minute holiday baking.
• They’re eggless and sugar-free, so everyone can enjoy them.

Pure Comfort

These cookies are pure comfort in every bite. The warm cinnamon aroma fills your kitchen, making it feel like the holidays no matter the season.

What You Need

• 1 cup 1 cup all-purpose flour (120 g) – You can use whole wheat flour for added fiber.
• 1/2 cup 1/2 cup coconut oil, melted (120 ml) – Substitute with vegan butter if preferred.
• 1/4 cup 1/4 cup maple syrup (60 ml) – Agave syrup works well too.
• 1 tsp 1 tsp vanilla extract – For a deeper flavor, use pure vanilla.
• 1/2 tsp 1/2 tsp baking soda – This helps the cookies rise.
• 1/2 tsp 1/2 tsp cream of tartar – Essential for that classic snickerdoodle taste.
• 1/2 tsp 1/2 tsp ground cinnamon – Feel free to add more if you’re a cinnamon lover.
• 1/4 tsp 1/4 tsp salt – Balances the sweetness.
• 2 tbsp 2 tbsp sugar substitute (like erythritol) – Optional, for rolling the cookies.

Time to Cook

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, you can prepare the dough a day in advance.

Steps to Make It

1. Preheat your oven to 350 °F (175 °C). This ensures your cookies bake evenly, giving them that perfect golden color.
2. In a large mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Stir until well blended, and you should see a smooth mixture forming.
3. In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. This helps distribute the dry ingredients evenly for a consistent cookie texture.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined. The dough should be soft and slightly sticky, so don’t overmix it.
5. Scoop tablespoon-sized portions of dough and roll them into balls. If you like, roll them in the sugar substitute for that classic snickerdoodle finish.
6. Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10 minutes or until the edges are lightly golden.
7. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them firm up a bit.
8. Enjoy your cookies warm, or store them in an airtight container for later. They stay soft and delicious for days!

Make It Perfect

• If your dough is too sticky, chill it in the fridge for about 30 minutes before baking.
• For a fun twist, add vegan chocolate chips or nuts to the dough.
• Make sure not to overbake the cookies; they should be soft when you take them out.

Mix It Up

• Try adding a pinch of nutmeg for a warm, holiday flavor.
• For a festive touch, sprinkle crushed peppermint on top before baking.

Perfect Partners

• Serve these cookies with a glass of almond milk.
• Pair them with a warm cup of vegan hot cocoa.

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FAQs

Conclusion

These Soft Vegan Snickerdoodle Cookies are perfect for your holiday baking. With no sugar and all the deliciousness, they make a great addition to your Christmas desserts vegan collection. So gather your loved ones and enjoy a batch of these easy vegan cookies recipes together!

Soft Vegan Snickerdoodle Cookies for Easy Holiday Baking

Soft vegan snickerdoodle cookies are eggless and sugar-free, offering a chewy and comforting treat perfect for holiday baking or anytime. These simple cookies feature warm cinnamon flavor and can be prepared quickly, making them ideal for last-minute baking.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Equipment

• Oven
• Baking Sheet
• Mixing Bowl
• Whisk
• Parchment Paper

Ingredients

  

Main

• 1 cup all-purpose flour You can use whole wheat flour for added fiber
• 1/2 cup coconut oil, melted Substitute with vegan butter if preferred
• 1/4 cup maple syrup Agave syrup works well too
• 1 tsp vanilla extract For a deeper flavor, use pure vanilla
• 1/2 tsp baking soda This helps the cookies rise
• 1/2 tsp cream of tartar Essential for that classic snickerdoodle taste
• 1/2 tsp ground cinnamon Feel free to add more if you’re a cinnamon lover
• 1/4 tsp salt Balances the sweetness
• 2 tbsp sugar substitute Optional, for rolling the cookies (like erythritol)

Instructions

 

• Preheat your oven to 350 °F (175 °C).
• In a large mixing bowl, combine the melted coconut oil, maple syrup, and vanilla extract. Stir until well blended.
• In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
• Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
• Scoop tablespoon-sized portions of dough and roll into balls. Roll them in the sugar substitute if desired.
• Place dough balls on a baking sheet lined with parchment paper, spacing about 2 inches apart.
• Bake for 10 minutes or until edges are lightly golden.
• Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
• Enjoy warm or store in an airtight container for later.

Keyword Cookies, holiday, snickerdoodle, sugar free, Vegan