Vegan Snickerdoodle Cookies
Prep time
Bake time
Total time
I use a 2 ounce cookie scoop for my cookies
Preheat oven to 350°F
Be sure all your ingredients are at room temperature before beginning
Serves: 24 cookies
  • Vegan Butter 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar 1 cup (200g)
  • Salt 1 teaspoon (6g)
  • Aquafaba ⅓ cup (77ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 3½ cups (435g)
  • Baking Soda 1¼ teaspoon
  • Baking Powder ½ teaspoon
  • For the cinnamon sugar for rolling:
  • Granulated Sugar ½ cup
  • Ground Cinnamon ½ teaspoon
  1. Cream the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachment
  2. Cream for 3 minutes on medium speed or until light & fluffy
  3. Add the aquafaba slowly while mixing on low speed until incorporated
  4. Stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsify
  5. Sift together the flour, baking powder and baking soda and then add all at once to the creamed mixture.
  6. Mix just until it comes together
  7. Combine the cinnamon & sugar for rolling in a small bowl
  8. With a 2 ounce scoop portion the dough into the bowl of cinnamon sugar, roll them around to coat them place onto a parchment lined sheet pan spaced 2" apart
  9. Bake in a preheated 350°F oven for 12-15 minutes or until golden browned
  10. Cool slightly then enjoy!
Cookies will stay fresh for up to 1 week in an airtight container at room temperature

You can also freeze un-baked dough, by scooping the dough into a parchment lined sheet pan, freeze and then transfer to a zip lock bag for up to 2 months
Recipe by Gretchen's Vegan Bakery at