Vegan Baked Beans Recipe

This vegan Baked Beans recipe has the sweet and tangy, slightly smoky flavour of the classic, without any meat! Starting with canned beans makes this recipe a cinch.

Forget the cans, this homemade baked beans recipe is SO much better, friends! But I still take a little shortcut—instead of baking dry beans in the sauce, I start with cooked beans. I’ve tried a lot of traditional baked beans recipes in the past that have you cook the dried beans in the sauce, but they always end up crunchy and just a little off in terms of texture. Using beans that are already cooked (or canned) gives you the right texture and a homemade flavour that puts store-bought canned baked beans to shame.

Why These Are the Absolute Best Homemade Baked Beans

I don’t throw around the word “best” very lightly, but this recipe delivers!

• That classic baked bean flavour in vegan form. This recipe proves that you don’t need bacon or ham to create a rich, deep flavour profile in your baked beans! I love how the maple syrup, smoked paprika, and apple cider vinegar bring just the right balance of sweet, smoky, and tangy.
• Hearty and filling . With beans as the star ingredient, these baked beans are full of fibre and plant-based protein. While they’re usually served as a side dish, you can make them the centrepiece of your meal too!
• No crunchy beans (pinky promise!) . If you’ve been disappointed by baked bean recipes that just don’t turn out and leave you with under-cooked dried beans, you’ll love this version. The beans are creamy and perfect since they’re cooked outside of the sauce!

Notes on Ingredients

The first step to making this baked beans recipe is gathering your ingredients! Here’s what you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil – Or another oil you like to cook with.
• Yellow onion and garlic – These add savoury flavour to the beans.
• Tomato paste – A great way to add some concentrated umami flavour.
• Seasonings – Smoked paprika, ground mustard, and chili flakes, along with salt and pepper. (You can omit the chili flakes for mild baked beans).
• Maple syrup and molasses – For sweetness with depth.
• Apple cider vinegar – This adds that signature tang that makes baked beans so delicious!
• Soy sauce or tamari – Use tamari for a gluten-free option.
• Crushed tomatoes – These form the sauce. Be sure to use crushed tomatoes, not diced, which aren’t saucy.
• Cooked navy beans or cannellini beans – You can cook them from dry or use drained and rinsed canned beans.

How to Make Baked Beans

Baked beans are literally that—they are baked in the oven! This infuses the beans with flavour and thickens the sauce. Here’s how it’s done.

Cook the aromatics.

• Sauté . Warm the oil in a large oven-safe skillet over medium heat. Cook the onion until it softens, then stir in the garlic and cook for a minute more.
• Make the sauce . Stir in the tomato paste, paprika, mustard, and chili flakes. Cook until the tomato paste darkens, then stir in the maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Simmer for 5 minutes.
• Bake . Stir in the beans and return to a simmer. Then, cover the pan and bake in a 350ºF oven for 45 minutes. Uncover and bake for 20 to 30 minutes more, or until the sauce has thickened.

Tips and Variations

Here are a few more pointers to help you along the way.

• Soak dried beans . If you’re cooking dried beans to use in this baked beans recipe, soak them overnight for easier cooking. Soaking helps reduce cooking time and makes them more digestible.
• Use the right molasses . Opt for unsulfured dark molasses or blackstrap molasses for the best flavour. If you don’t have molasses on hand, you can substitute with extra maple syrup, but the sauce won’t be nearly as rich and robust.
• Make it in your slow cooker. You can start the recipe as written, then instead of baking, add everything to the slow cooker. Cook on low for 4–6 hours or on high for 2–3 hours.

What to Serve With This Baked Beans Recipe

This is a multitasking side dish! Baked beans always pair well with comfort food favourites like Baked Vegan Mac and Cheese , BBQ Cauliflower Wings , and Vegan Fried Chicken . But you can also pair them with a Vegan Burger or sandwich—or even spoon them onto a slice of toasted Sandwich Bread and smash them a bit for a simple lunch.

How to Store and Reheat Leftovers

• Refrigerator : Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
• Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
• To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.

More Vegan Bean Recipes

• Black Bean and Corn Quesadillas
• Congri (Cuban Rice and Black Beans)
• Tuscan White Bean Soup Recipe
• Mediterranean Chickpea Salad

Ingredients

• 1 tablespoon olive oil , 15 mL
• 1 small yellow onion , finely chopped – 1 cup / 130 g
• 3 cloves garlic , minced – 1 tablespoon / 9 g
• 1 tablespoon tomato paste , 15 g
• 1 ½ teaspoons smoked paprika , 3 g
• 1 teaspoon ground mustard , or 1 tablespoon Dijon – 2 g / 15 g
• ½ teaspoon chili flakes , optional – 1 g
• ¼ cup maple syrup , 60 mL
• ¼ cup molasses , 60 mL
• 2 tablespoons apple cider vinegar , 30 mL
• 1 tablespoon soy sauce or tamari , 15 mL
• 1 teaspoon salt , 6 g
• ½ teaspoon black pepper , 1 g
• 2 cups canned crushed tomatoes , 480 mL
• 3 ½ cups cooked navy beans or cannellini beans , or 2 cans, drained and rinsed – 560 g

Instructions

• Heat olive oil in a large oven-safe skillet or pot over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent. Add minced garlic and cook for 1 more minute.
• Stir in the tomato paste, smoked paprika, ground mustard (or Dijon), and optional chili flakes. Cook for 1–2 minutes to develop flavor.
• Pour in maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Stir well to combine and simmer for 5 minutes.
• Stir in the cooked or canned beans. Bring the mixture to a simmer again.
• Preheat your oven to 350°F (175°C). If using an oven-safe skillet, keep the beans in the skillet. Otherwise, transfer the mixture to a baking dish. Cover with a lid or aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 20–30 minutes, or until the sauce is thick and bubbling. If the sauce becomes too thick during baking, stir in a splash of water to loosen it.
• Let cool slightly and serve warm.

Notes

• Refrigerator: Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
• Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
• To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.

Baked Beans Recipe

Ingredients

• 1 tablespoon olive oil 15 mL
• 1 small yellow onion finely chopped – 1 cup / 130 g
• 3 cloves garlic minced – 1 tablespoon / 9 g
• 1 tablespoon tomato paste 15 g
• 1 ½ teaspoons smoked paprika 3 g
• 1 teaspoon ground mustard or 1 tablespoon Dijon – 2 g / 15 g
• ½ teaspoon chili flakes optional – 1 g
• ¼ cup maple syrup 60 mL
• ¼ cup molasses 60 mL
• 2 tablespoons apple cider vinegar 30 mL
• 1 tablespoon soy sauce or tamari 15 mL
• 1 teaspoon salt 6 g
• ½ teaspoon black pepper 1 g
• 2 cups canned crushed tomatoes 480 mL
• 3 ½ cups cooked navy beans or cannellini beans or 2 cans, drained and rinsed – 560 g

Instructions

• Heat olive oil in a large oven-safe skillet or pot over medium heat. Add chopped onion and sauté for 5–6 minutes until soft and translucent. Add minced garlic and cook for 1 more minute.
• Stir in the tomato paste, smoked paprika, ground mustard (or Dijon), and optional chili flakes. Cook for 1–2 minutes to develop flavor.
• Pour in maple syrup, molasses, apple cider vinegar, soy sauce, salt, pepper, and crushed tomatoes. Stir well to combine and simmer for 5 minutes.
• Stir in the cooked or canned beans. Bring the mixture to a simmer again.
• Preheat your oven to 350°F (175°C). If using an oven-safe skillet, keep the beans in the skillet. Otherwise, transfer the mixture to a baking dish. Cover with a lid or aluminum foil and bake for 45 minutes. Then uncover and bake for an additional 20–30 minutes, or until the sauce is thick and bubbling. If the sauce becomes too thick during baking, stir in a splash of water to loosen it.
• Let cool slightly and serve warm.

Notes

• Refrigerator: Leftover baked beans can be stored in an airtight container in the refrigerator for 4 to 5 days.
• Freezer: Transfer the beans to a freezer-safe container or freezer bag. They will keep for up to 3 months in the freezer. When you’re ready to enjoy them, thaw in the fridge overnight.
• To reheat: Warm the beans in a pan on the stovetop over low heat or use the microwave.

Nutrition

Baked Beans Recipe https://jessicainthekitchen.com/baked-beans-recipe/ September 10, 2025

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.