Soft pillowy cookies dusted with sweet chai spices, this vegan snickerdoodle recipe takes this classic cookie to the next level! Pair with a glass of almond milk to get the authentic cookies and milk feel.

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 elements in this cookie recipe, but it’s vegan!

ingredients for vegan chai snickerdoodles

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 – homemade or store-bought
  • flax egg

hand mxing cookie dough in glass mixing bowl

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.

How to make vegan chai snickerdoodles:

  • Beat sugar and butter until nice and fluffy
  • Add vanilla and flax egg and blend
  • Whisk together dry ingredients (minus sugar/chai spice blend) and add to wet
  • Roll dough into balls and roll in sugar chai spice mix

hand dipping snickerdoodle cookie dough into cinnamon 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.

hand dipping cookie dough into cinnamon sugar on baking sheet

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!

vegan chai snickerdoodles with vanilla, cinnamon, sugar, and milk

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.

plate of vegan chai snickerdoodle cookies on light pink background

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!

If you like these vegan cookies, you’ll LOVE:
Super Soft Oatmeal Raisin Cookies
Flourless Peanut Butter Cookies
Vegan Hazelnut Shortbread Cookies

stack of chai snickerdoodle cookies with cinnamon sticks and glass of milk

Vegan Chai Snickerdoodles

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Soft pillowy cookies rolled in an aromatic sugar chai spice blend! Perfect for the holidays, this vegan cookie recipe is a must bake!
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 24 cookies (2 dozen)
Calories 188kcal
Author Amanda


  • 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 or Miyokos
  • 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 clover


  • Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper or a baking mat.
    375 for 6-8 minutes
  • Make flax egg: Mix ground flaxseed and water in 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 dry ingredients to wet slowly and beat until just mixed. If the dough is too crumbly try adding 1/2 Tablespoon of water or almond milk.
  • 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 6-8 minutes. remove from oven and let cool for 5 minutes before transferring to cooling rack.


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!


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
Tried this recipe?Mention @themindfulavocado or tag #mindfulavocado!

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