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Eggless Snickerdoodle Cookies (Vegan, DF)

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These eggless snickerdoodle cookies are a delightful twist on the classic cookie recipe. This vegan cookie recipe swaps out eggs for applesauce, creating a soft, chewy cookie that’s perfect for those with egg allergies or anyone following a plant-based diet.

eggless snickerdoodle cookies

The result is a batch of cookies that are just as tasty as the original, with a hint of apple that goes perfectly with the warm cinnamon flavor.

These eggless snickerdoodle cookies are easy to make with things you probably already have in your kitchen. I like to bake a batch on Sunday afternoons, filling the house with the smell of cinnamon and giving us cookies to munch on all week!

Classic snickerdoodle cookies use eggs to hold everything together and keep the cookies moist, but our version uses applesauce instead. This change not only makes the cookies eggless but also adds a bit of fruity flavor that tastes great with the cinnamon.

Why you’ll love this recipe

eggless snickerdoodle cookies

I really love this vegan snickerdoodle recipe because they’re so good for different occasions. While they’re often thought of as a Christmas cookie, these classic cookies are great any time of year. I’ve made them for summer picnics, fall bake sales, or just cozy nights in. The cinnamon-sugar coating gives them a nice crunch on the outside, but they stay soft on the inside. And honestly, who doesn’t love the smell of cinnamon cookies baking in the oven?

It’s no secret that I love egg-free baking. If you do too, you should check out my Homemade Vegan Burger BunsVegan Peach Muffins, and Vegan Blueberry Breakfast Cookies! This eggless recipe is super simple, so it’s good for new bakers or if you want to bake with the kids. Rolling the dough balls in cinnamon sugar is always fun, no matter how old you are. Whether you have an egg allergy or just want to try something different, you’re going to love these easy vegan snickerdoodles!

Recipe highlights:

  • These snickerdoodle cookies are completely eggless, making them great for people with egg allergies or those who avoid eggs.
  • Using applesauce instead of eggs keeps the cookies moist and adds a subtle apple flavor.
  • The recipe is easy to follow and uses common pantry ingredients.
  • You can adjust the chilling time to get different textures – less time for thinner, crispier cookies, more time for thicker, chewier ones.
  • These cookies freeze well, so you can make a big batch and save some for later.
  • They’re perfect for holiday baking but tasty enough to enjoy year-round.
  • The cinnamon-sugar coating gives them a nice crunch and extra flavor.

Ingredients needed:

The full list of measurements for each ingredient is in the printable recipe card at the bottom of the post. 

  • Oil – I use canola oil, but any neutral-flavored oil works here. It keeps the cookies moist without adding any competing flavors.
  • Sugar – Regular granulated sugar is perfect for this recipe. It sweetens the cookies and helps create that classic crunchy coating.
  • Applesauce – This is our egg replacer. Make sure to use unsweetened applesauce to control the sweetness of the cookies.
  • Vanilla extract – A touch of vanilla enhances all the other flavors in the cookie.
  • Cornstarch – This helps bind the ingredients together, making up for the lack of eggs.
  • Flour – All-purpose flour gives the cookies their structure. You could try whole wheat for a nuttier flavor.
  • Baking soda and cream of tartar – These work together to help the cookies rise.
  • Salt – Just a bit balances out the sweetness. Don’t skip it!
  • Cinnamon – This goes in the dough and the coating, giving these snickerdoodles their signature flavor.

How to Make The Best Vegan Snickerdoodle Cookies

How to make eggless snickerdoodle cookies

Mix the dry ingredients – Combine the flour, cornstarch, baking soda, cream of tartar, cinnamon, and salt in a bowl. This ensures everything is evenly distributed.

Blend the wet ingredients – In a separate bowl, mix the oil, sugar, applesauce, and vanilla until they’re well combined. This creates the base of your cookie dough.

Combine and chill – Mix the wet ingredients and dry ingredients with a hand mixer or a stand mixer until you have a thick dough. Let it chill in the fridge for at least 30 minutes to firm up.

Shape and coat – Roll the snickerdoodle dough into balls, then coat the cookie dough balls in cinnamon sugar. This gives the cookies their classic snickerdoodle look and extra cinnamon flavor. Set them out on prepared baking sheets leaving room to spread. 

Bake and cool – Pop the cookie sheet in the oven until they’re golden around the edges. Let them cool on the baking sheet before moving them to a serving plate. 

Storage and serving

These eggless snickerdoodles stay fresh for about 3 days if you keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them for up to a month.

I like to serve these cookies slightly warm – just a few seconds in the microwave brings back that fresh-from-the-oven taste. They’re great with a glass of milk or a cup of coffee and delicious served with a scoop of vegan vanilla ice cream!

If you’re taking these to a party, they travel well. Just make sure they’re completely cool before packing them up to avoid any sticking or condensation build-up. 

Recipe FAQs and Tips

eggless snickerdoodle cookies
  • Make sure your applesauce isn’t too chunky. Smooth applesauce works best in this recipe.
  • Don’t overbake these cookies. They might look a bit soft when you take them out, but they’ll firm up as they cool.
  • You can easily double this eggless snickerdoodle cookies recipe if you’re baking for a crowd.

Can I use a different oil? 

Any neutral-flavored oil will work. Coconut oil could be interesting, but it might change the texture slightly.

What if I don’t have cream of tartar? 

You can skip it, but it helps give snickerdoodles their tangy flavor. If you leave it out, add an extra 1/2 teaspoon of baking powder.

Can I make the dough ahead of time? 

Absolutely! You can keep the dough in the fridge for up to 2 days before baking.

Is there a gluten-free version? 

You could try using a gluten-free all-purpose flour blend, but I haven’t tested it myself.

These eggless snickerdoodle cookies are a great option for anyone avoiding eggs or just looking to try something new. They have all the flavors of the original recipe, and the applesauce adds a unique twist that you’ll love!

Other cookie recipes to try:

Eggless Snickerdoodle Cookies (Vegan, DF)

eggless snickerdoodle cookies
These vegan snickerdoodle cookies use applesauce instead of eggs for a delicious and chewy cookie.
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 30 minutes
Total Time 50 minutes
Serving Size 24

Ingredients

  • ½ cup oil canola, sunflower, vegetable
  • 1 cup granulated sugar
  • ½ cup unsweetened applesauce*
  • 1 tsp vanilla extract
  • 1 Tbsp. cornstarch
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ½ tsp salt
  • ½ tsp ground cinnamon

Cinnamon sugar coating

  • 6 Tbsp. granulated sugar
  • 2 tsp ground cinnamon

Instructions

  • Combine flour, cornstarch, baking soda, cream of tartar, cinnamon, and salt. Stir to combine and set aside.
  • In a bowl, combine oil, sugar, apple sauce, and vanilla. Beat together for 1-2 minutes until emulsified.
  • Stir flour mixture into oil mixture until completely incorporated. Mixture should be very thick, but still soft. If too stiff, add 1-2 tbsp. non-dairy milk.
  • Cover and allow to chill for at least 30 minutes. Chilling reduces spreading.
  • Combine sugar coating ingredients in a small bowl.
  • Preheat oven to 375°F. Line baking sheets with parchment paper.
  • Scoop dough into 1.5 Tbsp portions and roll into balls.
  • Completely coat each ball with cinnamon sugar mixture and place on lined baking sheets with 2” between.
  • Bake for about 10 minutes until firm and slightly golden around the edges. Remove from oven and tap the tray once to help the cookies settle.
  • Allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack.
  • Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.

Notes

If using homemade apple sauce, add 1-2 tbsp milk or water to thin the consistency.
Calories: 145kcal | Carbohydrates: 24g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Sodium: 95mg | Fiber: 1g | Sugar: 13g | Calcium: 5mg | Iron: 1mg

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