Vegan snickerdoodles are perfect for welcoming winter and celebrating the holidays! Soft pillowy cookies dusted with sweet chai spices, this eggless and dairy-free snickerdoodle recipe makes your favorite festive cookies even better. Pair them with a glass of almond milk for that authentic cookies-and-milk snack you know and love.

vegan snickerdoodles with chai spice

What is it about snickerdoodles that are so dang good? For me, it’s the softness, the buttery flavor, and the cinnamon sugar coating.

Not only are all these favorite classic elements in this cookie recipe, but it’s vegan, too! Plus, I’ve added chai spice to the ingredients for even more festive fall and winter flavor. They are sure to be on your “nice” list this holiday season!

brown sugar, chai spice, cinnamon, vanilla

Ingredients in a vegan chai snickerdoodle:

  • all-purpose flour (can substitute with a gluten-free blend to make this recipe GF)
  • baking powder and baking soda – to get that rise!
  • vanilla extract
  • vegan butter such as Earth Balance (note: you can substitute with coconut oil, but I find the buttery flavor makes for a more authentic snickerdoodle)
  • brown sugar – for that chewiness and flavor!
  • chai spice – store-bought or homemade (keep reading for my blend!)
  • flax egg

how to make the best vegan snickerdoodle cookies

How to make vegan chai snickerdoodles:

These vegan snickerdoodles are pretty fool-proof. You have the option to chill the dough to prevent spreading, but I didn’t and they came out great.

Here are the easy steps for making the best snickerdoodles from scratch:

  1. Beat sugar and butter until nice and fluffy.
  2. Add vanilla and flax egg and blend.
  3. Whisk together dry ingredients (minus sugar/chai spice blend) and add to wet.
  4. Roll dough into balls and roll in sugar chai spice mix.
  5. Bake!

rolling the dough in chai spice and sugar

How to make chai spice:

Like most spice blends, everyone has their own version. They all should include some type of combination of cinnamon, ginger, cloves, allspice, cardamom, and sometimes nutmeg, and black pepper.

For this recipe I used:

  • 3 Tablespoons cane sugar
  • 2 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

You can feel free to mix these together then play with the ratios. I prefer a stronger cinnamon flavor (after all, these are snickerdoodles!)

But adding black pepper tastes wonderful too! I can attest to that.

one dozen cookies

Can vegan snickerdoodle cookie dough be made ahead?

Yes! Make this eggless and dairy-free dough a day before planning to bake, wrap in plastic, and keep in the fridge until ready to use. Then roll in the chai spice while cold to make the dough balls, and bake!

Tips for baking the best vegan snickerdoodles from scratch

As I mentioned, you have the option to chill the dough before baking. This helps with reducing spread. However, I do not always do that and the results are still great with this recipe. So if you are pressed on time, chilling the dough is optional!

To avoid the sugar spice chai blend from sticking to you, be sure to work with dry hands when gently flattening the cookies onto the baking sheet.

How to know when the cookies are done

The snickerdoodles will be still a bit soft once fully baked, with a light brown color on top and around the edges.

Because you want your cookies to be light and slightly chewy, be sure to not over bake them in the oven! Remove them as soon as they are done and keep them on the cookie sheet for a few minutes. They will continue baking as they rest! Then transfer to a wire rack to finish cooling before you can enjoy!

vegan chai snickerdoodles

The sweet and aromatic flavors of these vegan chai snickerdoodles are the best for the holidays. Cinnamon just feels like Christmas!

Make these cookies for a cookie swap, white elephant party, potluck, or a yummy gift for your friends, family, neighbors, etc.

What’s the best way to store homemade vegan snickerdoodles?

These cookies are best when kept in an airtight container at room temperature. They will keep well for up at least a week.

You can also freeze snickerdoodles for up to 3 months. Just be sure to allow the cookies to cool completely before wrapping in plastic and sealing in an airtight bag.

the best chai snickerdoodle cookies

If you tried this vegan chai snickerdoodles recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!

eggless dairy free holiday cookies

If you like these vegan cookies, you’ll LOVE:

Vegan Snickerdoodles

Soft pillowy cookies rolled in an aromatic sugar chai spice blend! Perfect for the holidays, this vegan cookie recipe is a must bake!
Print Pin Rate
Course: Dessert
Cuisine: Holiday, Vegan
Keyword: chai dessert, vegan christmas cookie recipe, vegan snickerdoodles
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 40 cookies
Calories: 188kcal
Author: Amanda

Ingredients

  • 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
  • 1+3/4 cups brown sugar packed
  • 1 cup (2 sticks) vegan butter Room temperature. I like Earth Balance, Miyokos, or Country Crock plant-based butter
  • 1/2 teaspoon pure vanilla extract
  • 2+3/4 cups all-purpose flour can substitute with a gluten-free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Sugar + Chai Spice Blend:

  • 3 Tablespoons cane sugar
  • 2+1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or a baking mat.
  • Make flax egg: Mix ground flaxseed and water in a small bowl and place in the fridge for 5-10 minutes to set.
  • In a large mixing bowl, beat butter and sugar using a hand mixer until nice and fluffy.
  • Add vanilla and flax egg to butter and sugar and beat until blended.
  • Whisk together flour, baking soda, baking powder, and salt in a separate mixing bowl.
  • Add 1/2 of the dry ingredients to wet ingredients and beat until just mixed. Add remaining dry ingredients and beat until combined.
  • Mix sugar and chai spices in a small bowl.
  • Using a cookie scoop, scoop out dough and roll in sugar chai spice blend. Place on baking sheet. Lightly press cookie dough down with two fingers.
  • Bake for 9-11 minutes. remove from oven and let cool for 5 minutes before transferring to a cooling rack.

Video

Notes

  • You can make this dough the day before and chill in the fridge before baking.
  • You can substitute the vegan butter with coconut oil; however, I would recommend chilling the dough before baking. Coconut oil tends to spread more than butter!
  • These cookies are best when kept in an airtight container at room temperature. They will keep well for up at least a week.
  • You can also freeze snickerdoodles for up to 3 months. Just be sure to allow the cookies to cool completely before wrapping in plastic and sealing in an airtight bag.

Nutrition

Serving: 1cookie | Calories: 188kcal | Carbohydrates: 21.7g | Protein: 1.7g | Fat: 10.3g | Saturated Fat: 3.2g | Sodium: 213mg | Potassium: 46mg | Fiber: 0.7g | Sugar: 10.3g | Calcium: 10mg | Iron: 0.9mg

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