Pillowy Vegan Snickerdoodles (Gluten Free and Vegan!)

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I think of my Nana when I make Snickerdoodles. Perhaps I’m biased but she really did make the best ones. They are nostalgic and comforting, and bring me right back to my childhood. If you’re like me and prefer vanilla to chocolate then they are heaven.

These are not your standard sugar cookies. They are soft and chewy, topped with cinnamon sugar goodness and have that hint of vanilla I mentioned earlier that makes them even more addicting. But what makes these truly different is the addition of Cream of Tartar, which gives them their subtle, signature tang.

You do need a mixer for this cookie. It’s necessary to whip the coconut oil to make it light and fluffy, but either a hand mixer, or a stand mixer will do. I have this stand mixer and I use it multiple times a week. I don’t think my kitchen would fully function without it!

Ready for some vegan, gluten free, pillowy goodness? I thought so.

Watch Me Make My Pillowy Vegan Snickerdoodles

If you’re in need of some more delicious cookie recipes, be sure to follow me on Facebook, or see all of my favorites (and so many other sweet treats) over on Pinterest.

How To Make My Pillowy Vegan Snickerdoodles

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Step 1. In the large bowl of a stand mixer, mix the coconut oil and sugar on medium-high until fluffy and incorporated, about 1 minute.

Step 2. Add the dry ingredients and mix to combine.

Step 3. On low, add the milk and vanilla and mix for another 20 seconds until incorporated.

Step 4. Refrigerate the dough in the bowl for 30 minutes to firm up.

Step 5. As it’s chilling, mix the sugar and cinnamon in a small, shallow bowl and set aside.

Step 6. Preheat the oven to 375°. Line two rimmed sheet pans with parchment paper.

Step 7. Remove the dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 12-14 cookies. Roll quickly into balls with the palms of your hands, then roll in the cinnamon and sugar.

Step 8. Bake for 12-14 minutes, rotating the pans halfway through or until the edges are just golden. Do not overbake.

Step 9. Let cool on the sheet pans before serving, or store in a zip loc bag at room temperature for up to 3 days. These freeze well too!

Step 10. Enjoy!

What Else Can I Use?

  • You can use regular all purpose flour instead of gluten-free.
  • If you do use gluten free, Bob’s Red Mill and King Arthur brands are my go-to.
  • You can use coconut sugar in place of granulated sugar in these if you want, but they will be a darker color and may not spread as much.
  • You should be able to use butter, or vegan butter, with similar results here… just stay away from a liquid oil like olive, vegetable, or canola. We need a fat that is solid at room temperature to give the dough its structure.

These Pillowy Vegan Snickerdoodles are special because:

They’re pillowy soft!
They’re vegan, gluten-free and incredibly moreish
They freeze well
They’re the perfect holiday cookie

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If you make my Pillowy Vegan Snickerdoodles, and I hope you do, please leave me a comment here and don’t forget to rate the recipe! Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.

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Pillowy Vegan Snickerdoodles (Vegan and Gluten-Free)

These pillowy soft, nostalgic Snickerdoodles transport me right back to my childhood, and if you're like me and prefer vanilla to chocolate then they are heaven!
Servings: 14 Cookies

Equipment

  • 1 Mixer – either a stand mixer or hand mixer will work!

Ingredients 

Cookie Ingredients:

  • 1 3⁄4 cups Gluten-free all-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Cream of tartar
  • 1⁄2 teaspoon Kosher salt
  • 2⁄3 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1⁄2 cup Coconut oil, room temperature
  • 1⁄2 cup Unsweetened almond milk

Topping:

  • 1 tablespoon Granulated sugar
  • 1 teaspoon Ground cinnamon

Instructions 

  • In the large bowl of a stand mixer, mix the coconut oil and sugar on medium-high until fluffy and incorporated, about 1 minute.
  • Add the dry ingredients and mix to combine.
  • On low, add the milk and vanilla and mix for another 20 seconds until incorporated.
  • Refrigerate the dough in the bowl for 30 minutes to firm up.
  • As it’s chilling, mix the sugar and cinnamon in a small, shallow bowl and set aside.
  • Preheat the oven to 375°. Line two rimmed sheet pans with parchment paper.
  • Remove the dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 12-14 cookies. Roll quickly into balls with the palms of your hands, then roll in the cinnamon and sugar.
  • Bake for 12-14 minutes, rotating the pans halfway through or until the edges are just golden. Do not overbake.
  • Let cool on the sheet pans before serving, or store in a zip loc bag at room temperature for up to 3 days. These freeze well too!

Nutrition

Calories: 157kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 173mg | Potassium: 37mg | Fiber: 2g | Sugar: 11g | Vitamin A: 0.4IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert, Snacks
Cuisine: American, Dutch
Servings: 14 Cookies
Calories: 157
Keyword: cinnamon, cookies, Snickerdoodles
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3 Comments

  1. Hey Kat! I have gluten free 1 for 1 flour – will that work too or does it need to be gluten free all purpose? I can’t wait to try these!! Thanks!

    1. Yes, you can substitute in baking powder for the combined amount of baking soda and cream of tartar – you will miss a little bit of that nostalgic tang but they will still be delicious!
      Enjoy!
      Kat.