My Vegan Snickerdoodle Cookies are every bit as delicious as the traditional version, with that classic cozy cinnamon flavour and soft, thick, and fluffy texture. Bonus: they’re also gluten-free!
Snickerdoodles are the kind of cookie you can make year-round, but their warm cinnamon flavour also makes them ideal for holiday baking. So basically, this is a cookie recipe you want to have in your back pocket, which is why I knew I had to come up with a vegan version. Friends, these vegan snickerdoodle cookies are SO GOOD! Like my Vegan Chocolate Chip Cookies , they are soft and chewy, but they’re also delightfully thick and they’ve got all that cinnamon goodness you expect in a snickerdoodle. While I developed the recipe to be gluten-free, it’s also easy to make it with regular flour too.
Why These Snickerdoodles Are Absolute Perfection
It took me a while to get this recipe just right and let me tell you, it was worth the effort! Here’s why you’ll love these cozy cookies.
- Easy to make . These vegan snickerdoodles are easy to make, no nonsense cookies. Just make the dough, shape it into balls, and roll them in sugar.
- Just the right texture . If you love your cookies thick and chewy, these soft batch cookies are for you!
- Divine flavour . The cinnamon sugar coating—well, that goes without saying. But I also use vegan butter in the dough, which makes these cookies ultra-buttery and delicious.
Notes on Ingredients
Here are some notes to keep in mind when grabbing the ingredients for these vegan snickerdoodle cookies. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cane sugar – You’ll need some for the cookie dough and some for rolling.
- Cinnamon – This is another ingredient that goes in the dough and also coats the cookies.
- Gluten-free flour – Use a blend formulated for baking. Not gluten-free? Use the same amount of all-purpose flour.
- Cream of tartar – This helps give the cookies that fabulous chewy texture.
- Baking soda
- Sea salt
- Brown sugar – While you can use any sugar, I recommend light brown sugar, as it helps the cookies bake up soft and chewy.
- Vegan butter – I usually use store-bought, but my homemade Vegan Butter also works.
- Egg replacer – Either a store-bought egg replacer or Flax Eggs .
- Vanilla extract – Or swap in vanilla paste for little flecks of vanilla bean.
How to Make Vegan Snickerdoodle Cookies
If you’ve made classic snickerdoodles in the past, the process is pretty much the same!
Mix the cinnamon sugar.
- Make the cinnamon sugar . Stir the cinnamon and sugar together in a bowl.
- Mix the dry ingredients . Whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
Mix the wet ingredients.
- Mix the wet ingredients . Cream the sugar and butter in a stand mixer, then scrape down the sides of the bowl and mix in the egg replacer. Once that’s incorporated, mix in the vanilla.
- Combine wet and dry . Beat the flour mixture into the wet ingredients in 3 portions, scraping down the sides of the bowl as needed.
Chill the dough.
- Chill . Form the dough into a ball and refrigerate while preheating the oven to 350ºF.
- Form the cookies . Shape tablespoon portions of dough into balls and roll each in the cinnamon sugar. Place on a baking sheet lined with a silicone baking mat or parchment paper.
Flatten slightly and bake.
- Bake . Flatten the cookies slightly. Place the pans in the oven and bake for about 12 minutes, or until the edges are golden and slightly crisp, but the insides are still soft.
- Cool . Let the cookies cool on the baking sheet for 2 to 5 minutes, then transfer to a wire rack to continue cooling.
My Tips for the Best Snickerdoodles
- Don’t skip the chilling . This step is important! Chilling the dough in the fridge helps keep it from spreading in the oven, giving you those perfect thick snickerdoodle cookies.
- Let the baking sheets cool if you need to reuse them . If you don’t have enough baking sheets for all the cookies, I recommend keeping the remaining cooking dough in the fridge and letting the baking sheets cool completely before you bake another batch. Putting the dough on a hot pan can lead to spreading and also over-bake the bottoms of the cookies.
- Cool before storing . Putting warm cookies in a container will create a humid environment that ruins the texture of the cookies, making them overly soft. Only store them once they’re completely cooled!
Freezing the Dough
You can freeze the dough for these vegan snickerdoodle cookies and have freshly baked cookies anytime the craving strikes! Here’s how to do it:
- Follow the recipe instructions and end with rolling the dough balls in cinnamon sugar.
- Place the balls of dough on a parchment-lined baking sheet, press down slightly, and freeze until they’re completely solid.
- Transfer the dough to an airtight container or freezer bag.
- Bake as instructed in the recipe, adding a few minutes to the baking time to account for the dough being frozen.
How to Store
- Room temperature : Store vegan snickerdoodle cookies in an airtight container at room temperature for up to 4 days.
- Freezer : Freeze already baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
More Vegan Cookies to Try
- Brownie Cookies
- Peanut Butter Cookies
- Chai Sugar Cookies
- Kitchen Sink Cookies
Ingredients
Cinnamon Sugar Coating
- ¼ cup cane sugar (for rolling) , ( 48g ) or any sugar
- 2 teaspoons cinnamon , 5 g
Snickerdoodle Cookies
- 2 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , ( 370g )
- 1 ½ teaspoons cream of tartar , 6 g
- 1 teaspoon baking soda , 5 g
- 1 teaspoon ground cinnamon , 2.5 g
- ½ teaspoon sea salt , 3 g
- ½ cup cane sugar , ( 96g ) or any sugar
- ½ cup organic brown sugar , ( 96g ) or any sugar
- 1 cup vegan butter , softened to room temperature* ( 226 g)
- 2 Bob’s Red Mill Egg Replacer egg substitutes** , or 2 flax eggs
- 1 teaspoon vanilla extract , 5 mL
Instructions
Cinnamon Sugar Coating
- In a bowl, mix together the sugar and cinnamon for rolling the cookies in. Set aside.
Snickerdoodle Cookies
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a stand or hand mixer , cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, and the vanilla and blend again for another minute.
- Add the flour mixture into the mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats (about 15-20 minutes). Preheat the oven to 350°F/180°C degrees.
- Once preheated, take the dough out the fridge. Using a 1 tablespoon scoop, scoop the dough and roll into a ball. Roll each cookie dough in the sugar cinnamon mixture to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing 3 inches of space between each cookie.
- Press down cookies slightly before baking. Bake for 12 minutes for slightly crisp on the outside and soft on the inside. Don’t overbake!
- Remove from oven and allow to cool on the baking sheet for at least 2-5 minutes outside of the oven, then transfer to a wire rack to cool for ten more minutes. You don’t want to disturb them before that – the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an air tight container once cooled.
Notes
- *Most vegan butter is salted! If you use unsalted, compensate it with more sea salt.
- **Bob’s Red Mill’s Egg Replacer powder is my FAVOURITE egg replacement for baking, especially cookies! Blog post here to learn how to make a flax egg .
- Room temperature : Store vegan snickerdoodle cookies in an airtight container at room temperature for up to 4 days.
- Freezer : Freeze already baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Vegan Snickerdoodle Cookies
Ingredients
Cinnamon Sugar Coating
- ¼ cup cane sugar (for rolling) ( 48g ) or any sugar
- 2 teaspoons cinnamon 5 g
Snickerdoodle Cookies
- 2 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour ( 370g )
- 1 ½ teaspoons cream of tartar 6 g
- 1 teaspoon baking soda 5 g
- 1 teaspoon ground cinnamon 2.5 g
- ½ teaspoon sea salt 3 g
- ½ cup cane sugar ( 96g ) or any sugar
- ½ cup organic brown sugar ( 96g ) or any sugar
- 1 cup vegan butter softened to room temperature* ( 226 g)
- 2 Bob’s Red Mill Egg Replacer egg substitutes** or 2 flax eggs
- 1 teaspoon vanilla extract 5 mL
Instructions
Cinnamon Sugar Coating
- In a bowl, mix together the sugar and cinnamon for rolling the cookies in. Set aside.
Snickerdoodle Cookies
- In a separate bowl (I usually just mix them in the measuring scale container), mix together the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, cream of tartar, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using a stand or hand mixer, cream the sugar and butter in a large bowl for at least 5 minutes until creamed and combined. Scrape down the bowl, and mix in the egg replacement, and the vanilla and blend again for another minute.
- Add the flour mixture into the mixture in 3 different portions, mixing each time for about 15 seconds. Scrape down the bowl again and mix one more time.
- Gather the dough together into a ball and place the container in the fridge while the oven preheats (about 15-20 minutes). Preheat the oven to 350°F/180°C degrees.
- Once preheated, take the dough out the fridge. Using a 1 tablespoon scoop, scoop the dough and roll into a ball. Roll each cookie dough in the sugar cinnamon mixture to coat thoroughly. Place on a cookie sheet line with a silicone baking mat (you will need more than one if making the entire recipe), allowing 3 inches of space between each cookie.
- Press down cookies slightly before baking. Bake for 12 minutes for slightly crisp on the outside and soft on the inside. Don’t overbake!
- Remove from oven and allow to cool on the baking sheet for at least 2-5 minutes outside of the oven, then transfer to a wire rack to cool for ten more minutes. You don’t want to disturb them before that - the cookies are still cooking from the residual heat. Serve and enjoy! Store the cookies in an air tight container once cooled.
Notes
- *Most vegan butter is salted! If you use unsalted, compensate it with more sea salt.
- **Bob’s Red Mill’s Egg Replacer powder is my FAVOURITE egg replacement for baking, especially cookies! Blog post here to learn how to make a flax egg .
- Room temperature : Store vegan snickerdoodle cookies in an airtight container at room temperature for up to 4 days.
- Freezer : Freeze already baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Nutrition
Vegan Snickerdoodle Cookies https://jessicainthekitchen.com/vegan-snickerdoodle-cookies-thick-soft/ September 12, 2025
This vegan Breakfast Sandwich recipe is a make-ahead meal that layers a veggie-packed vegan omelet onto English muffins with plant-based sausage and cheddar. It’s a satisfying breakfast option perfect for busy mornings!
Like it or not, the lazy days of summer are winding down (sigh) and it’s time to start meal planning and prepping again. This vegan breakfast sandwich is my contribution to help you start your weekday mornings off right! It starts with a vegan omelet, which I absolutely can’t get enough of—and yes, I’ve totally eaten it on its own too and it’s divine! Like my Fluffy Tofu Scramble , it’s made with tofu, but it has a surprisingly egg-y texture. Slice this up and serve it on English muffins with vegan sausage and cheese for the best handheld breakfast ever!
Why This Is My Current Favourite Breakfast
Here are all the reasons I love this vegan breakfast sandwich recipe and why I think you will too!
- Filling but still convenient . If you like your breakfasts hearty but don’t have time to sit down to a big bowl of Instant Pot Steel-Cut Oats , you will appreciate this breakfast sandwich! It manages to be satisfying in a convenient handheld form.
- Make-ahead options . You can make just the omelet ahead of time and then assemble your sandwiches right before serving them, assemble the sandwiches and refrigerate them, or pop them in the freezer and have a grab-and-go breakfast at the ready for a few months.
- A breakfast classic made vegan . This breakfast sandwich recipe has the flavour of the original, but in a plant-based form. (And with all the veggies in the omelet, I’d say it tastes even BETTER!)
Notes on Ingredients
Add these ingredients to your shopping list! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Vegan Omelet Layer:
- Olive oil
- Vegetables – Mushrooms, red bell pepper, red or white onion, and baby spinach.
- Silken tofu – This blends into a velvety, smooth consistency.
- Nutritional yeast
- Chickpea flour – This gives the omelet more structure than tofu alone.
- Cornstarch
- Seasonings – Ground turmeric, garlic powder, salt, and black pepper.
- Vegan milk – Any kind, as long as it’s unflavoured and unsweetened.
- Baking powder – This helps the vegan omelet bake up fluffy.
For Assembly:
- English muffins – I love using my homemade Gluten-Free English Muffins .
- Vegan breakfast sausage patties – Use your favourite store-bought brand.
- Vegan cheddar cheese
How to Make Vegan Breakfast Sandwiches
Your breakfasts are about to get so much tastier! Here’s what you’ll need to do.
Cook the veggies.
- Prepare . Preheat your oven to 350ºF and line a sheet pan with parchment paper, then grease it with olive oil.
- Cook the vegetables . Warm the oil in a skillet set over medium heat. Cook the mushrooms with salt and pepper for 8 to 10 minutes; once their juices cook off, stir in the bell pepper, onion, and spinach. Cook until the spinach is wilted and the vegetables are softened. Cool slightly.
- Make the tofu egg mixture . Blend the tofu, nutritional yeast , chickpea flour, cornstarch, seasonings, vegan milk, and baking powder until smooth and creamy.
Fold in the veggies.
- Bake . Fold the vegetables into the tofu egg mixture and spread this evenly into the prepared pan. Bake for 35 to 40 minutes, or until the omelet is firm and golden. Cool for 5 to 10 minutes, then slice into 10 even pieces.
Cook the sausage.
- Cook the vegan sausage . Follow the package instructions.
- Assemble . Add a portion of the omelet to the bottom of each English muffin, followed by the sausage, cheddar, and top half of the English muffin. Serve immediately or store for later.
Variation Ideas
Here are a few more ways to make vegan breakfast sandwiches.
- Swap the vegan sausage for bacon . I have so many options! Try my Tofu Bacon , Tempeh Bacon , or Crispy Vegan Bacon .
- Use a different base . Bagels are an awesome swap for the English muffins, or you can use regular toast (my Gluten-Free Sandwich Bread would be excellent).
- Try other vegetables . Diced butternut squash and kale would be amazing in the fall, or try adding sliced asparagus in the spring.
Meal Prep & Storage
- Refrigerator : Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
- Freezer : Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
- To reheat : Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven, bake at 350°F (175°C) for 15–20 minutes until heated through.
More Savoury Vegan Breakfast Ideas
- Vegan Breakfast Pizza
- Easy Vegan Quiche
- Vegan Breakfast Burritos
- Avocado Toast
Ingredients
For the Vegan Omelet Layer:
- 1 tablespoon olive oil , 15 mL
- 1 cup mushrooms , finely chopped – 70 g
- ½ red bell pepper , thinly sliced – 50 g
- 1 small red or white onion , thinly sliced then halved – about 100 g
- 1 ½ cups fresh baby spinach , 45 g
- 1 block silken tofu , 12.3 oz., 349 g
- ½ cup nutritional yeast , 51 g
- ½ cup chickpea flour , 39 g
- 1 tablespoon cornstarch , 8 g
- ¼ teaspoon ground turmeric , 0.5 g
- ½ teaspoon garlic powder , 1.5 g
- ¾ teaspoon salt , 4.5 g
- Black pepper , to taste
- ⅔ cup unsweetened vegan milk , 120 mL
- 1 teaspoon baking powder , 4 g
For Assembly:
- 10 English muffins , sliced and toasted
- 10 vegan breakfast sausage patties
- 10 slices vegan cheddar cheese
Instructions
Make the Omelet:
- Preheat the oven to 350°F (175°C). Line a half sheet pan (18 inches by 13 inches (45×33 cm) baking dish with parchment paper and lightly grease with olive oil. In a skillet over medium heat, heat the olive oil. Add chopped mushrooms and a pinch of salt and pepper. Sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and the pan becomes dry. Add the bell pepper, onion, and baby spinach. Cook until the spinach is wilted and the vegetables are softened, about 2–3 minutes. Remove from heat and let cool slightly.
- In a blender or using an immersion blender , combine silken tofu, nutritional yeast, chickpea flour, cornstarch, turmeric, garlic powder, salt, black pepper, vegan milk, and baking powder. Blend until smooth and creamy.
- Add sautéed vegetables to the tofu mixture and stir gently to combine. Pour onto prepared baking dish and spread in an even layer. Bake for 35 to 40 minutes, or until the top is golden and firm to the touch. Allow the baked omelet to rest for 5 to 10 minutes, then slice into 10 squares.
Assemble:
- While the omelet bakes or cools, cook vegan sausage patties according to package instructions or until golden and cooked through.
- To assemble each sandwich, layer in this order:
- Bottom half of toasted English muffin
- One vegan omelet square
- One sausage patty
- One slice of vegan cheddar
- Top half of muffin
- Let sandwiches cool completely before freezing.
Notes
- Refrigerator : Wrap your vegan breakfast sandwiches in foil or parchment paper and refrigerate for up to 4 days.
- Freezer : Wrap the sandwiches and place them in an airtight container or freezer bag. Freeze for up to 3 months.
- To reheat : Unwrap and microwave on high for 1 ½ to 2 minutes, flipping halfway. In the oven or toaster oven, bake at 350°F (175°C) for 15–20 minutes until heated through.
- Exact nutritional information will depend on the vegan sausage and cheese you use.
