If you’re on the hunt for a cookie that’s cozy, chewy, and subtly spiced, you’ve got to try this Vegan Oatmeal Snickerdoodle Cookies Recipe. I absolutely love how these cookies blend the classic cinnamon-sugar charm of snickerdoodles with hearty oats for a delightful texture—and the best part? They’re totally plant-based. Trust me, once you bake these, you’ll have a new favorite for cookie time!
Why You’ll Love This Recipe
- Simple Ingredients: No weird additives, just pantry staples you probably already have on hand.
- Perfect Texture: The rolled oats bring a lovely chewiness that pairs beautifully with the classic snickerdoodle cinnamon sugar crunch.
- Totally Vegan & Delicious: These cookies prove that vegan baking can be just as indulgent and satisfying as traditional recipes.
- Family Approved: These went straight to my family cookie rotation—everyone asks for seconds!
Ingredients You’ll Need
One thing I love about this Vegan Oatmeal Snickerdoodle Cookies Recipe is how straightforward the ingredients are. Each one plays a superstar role—from the flaxseed giving you your vegan binder to the molasses adding that deep, sweet warmth. Here’s what you’ll want to grab before you get started:
- Ground Flax: Acts as a fantastic egg substitute, binding the dough nicely while adding a subtle nuttiness.
- Water: Hydrates the flax to create that perfect flax egg texture, so the cookies hold together.
- Vanilla Extract: Adds that warm, sweet aroma that’s essential for any cookie.
- Vegan Butter: Provides richness and tenderness—make sure it’s softened for easier mixing!
- Granulated Sugar: Sweetens and helps achieve that lightly crispy edge we all love.
- Molasses: This is key for that authentic snickerdoodle flavor—it brings depth and moisture.
- Rolled Oats: Adds chewiness and wholesome texture—do not swap with instant oats if you want the best bite.
- Flour: Acts as structure; I use all-purpose for that traditional soft cookie texture.
- Ground Cinnamon: Essential snickerdoodle spice; I always dust some into the cookie dough and the rolling sugar for a cinnamon kick.
- Kosher Salt: Just a pinch to balance the sweetness and enhance all those flavors. Use less if substituting with table salt.
- Baking Powder & Baking Soda: Both work together to give the cookies just the right amount of lift and softness.
- Sugar & Cinnamon (for rolling): This mixture creates that signature snickerdoodle coating that’s irresistibly crackly and sweet.
Variations
One of the things I love about this recipe is how easy it is to adjust without losing that classic snickerdoodle vibe. I’ve tweaked these in a few ways to suit different tastes or occasions, and you’ll find that the dough is pretty forgiving. Feel free to experiment so it fits your style perfectly.
- Add-ins: Sometimes I like to stir in vegan chocolate chips or chopped nuts for an extra texture surprise—my family goes crazy for them that way!
- Spice Boost: If you’re a cinnamon fanatic like me, doubling the cinnamon in the dough and rolling sugar amps that cozy flavor without overpowering.
- Gluten-Free: I swapped regular flour for a gluten-free 1:1 baking blend successfully—just make sure your blend contains xanthan gum for structure.
- Less Sweet Option: If you prefer a milder cookie, reduce the sugar in the dough by a tablespoon or two and increase the cinnamon slightly to keep the flavor balanced.
How to Make Vegan Oatmeal Snickerdoodle Cookies Recipe
Step 1: Get Your Oven Ready and Prep the Rolling Sugar
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to make cleanup a breeze. While that heats up, mix together the sugar and cinnamon for rolling. This simple combo is the secret to that iconic snickerdoodle crackle and sweet cinnamon crunch, so don’t skip it!
Step 2: Make Your Flax “Egg” and Cream the Butter
Combine the ground flaxseed, water, and vanilla extract in a small bowl. Give it a quick stir and let it sit for a few minutes to thicken—this magic flax egg helps bind the dough just like eggs do. Meanwhile, in a larger bowl, cream together the softened vegan butter, granulated sugar, and molasses until fluffy. It takes a couple of minutes but it’s worth letting your arm get a little workout to achieve that light texture.
Step 3: Mix the Wet and Dry Ingredients Together
Pour the flax mixture into the creamed butter and sugar, mixing it all until well combined. Then add in your rolled oats, flour, ground cinnamon, salt, baking powder, and baking soda. Stir everything together gently until you have a cohesive cookie dough. You’ll notice the oats give it a thick, hearty feel.
Step 4: Shape, Roll, and Bake
Use a 3-tablespoon cookie scoop—or just a big spoon if you don’t have one—to form mounds of dough. Toss each mound into the cinnamon-sugar mixture, making sure it’s completely coated (this is the part that brings that lovely snickerdoodle look). Place the coated dough balls onto your baking sheet, giving them at least 2 inches between so they have space to spread.
Bake for 13 to 15 minutes, or until the edges are nicely golden. The smell in your kitchen at this point? Absolutely irresistible. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool fully. This resting step helps them firm up just right without losing their chewy texture.
Pro Tips for Making Vegan Oatmeal Snickerdoodle Cookies Recipe
- Flax Egg Timing: Let your flax mixture sit for about 5 minutes to gel up nicely; it works way better that way as a binder.
- Don’t Skip the Rolling Sugar: The cinnamon-sugar coating isn’t just decorative—it’s what gives you that classic snickerdoodle flavor and texture contrast.
- Watch Your Bake Time: Keep an eye starting at 13 minutes; they can go from perfectly golden to overbaked fast.
- Use Parchment Paper: I tried baking without parchment once—big mistake! These cookies spread better and don’t stick when you use it.
How to Serve Vegan Oatmeal Snickerdoodle Cookies Recipe
Garnishes
I usually keep it simple and just dust a tiny sprinkle of cinnamon sugar on top right after baking for an extra touch of sparkle. If I’m feeling fancy for a brunch or gift, a drizzle of vegan white chocolate adds a pretty contrast and some extra sweetness that’s always a crowd-pleaser.
Side Dishes
These cookies pair beautifully with a warm mug of almond milk latte or chai tea—I love how the spices in the cookie dance with the spices in chai. For a dessert platter, I’ll add fresh fruit like sliced apples or pears to balance the sweetness.
Creative Ways to Present
For a holiday treat, I like to stack these cookies tied with a rustic twine bow, nestled in a basket lined with a cozy linen napkin. They also make festive cookie sandwiches—just spread a thin layer of vegan cream cheese frosting or nut butter between two cookies. Perfect for parties or gift-giving!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature—they stay chewy and delicious for up to 5 days. If you want to keep them soft longer, add a slice of bread inside the container; the cookies absorb the moisture and stay fresh.
Freezing
These cookies freeze wonderfully! I freeze them in a single layer on a baking sheet first, then transfer them to a freezer-safe bag. When you’re ready, thaw a few at room temperature or warm gently in the oven for fresh-baked vibes. Perfect for making batches ahead of time.
Reheating
To warm up leftovers, pop them in a 300°F oven for 5 minutes or microwave for 10-15 seconds until just warm. This revives their softness and brings back that freshly baked aroma—a simple way to enjoy cookies like they just came out of the oven.
FAQs
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Can I use quick oats instead of rolled oats in this Vegan Oatmeal Snickerdoodle Cookies Recipe?
Quick oats tend to be finer and softer, which can change the texture of the cookies and make them less chewy. I recommend sticking to rolled oats to keep that perfect chewy bite. If you only have quick oats, the cookies will still be tasty but expect a slightly different texture.
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Is the flax egg essential, or can it be substituted?
The flax egg helps bind the dough and adds a slight nuttiness, but if you’re in a pinch, you can try using mashed banana or applesauce as a substitute. Just know that these will change the flavor and texture slightly. I’ve found flax egg gives the best consistency for these snickerdoodle cookies.
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How do I keep my vegan cookies soft and chewy?
Make sure not to overbake—pull them out as soon as the edges get golden but the centers still seem soft. Also, using molasses adds moisture and tenderness. Storing them with a slice of bread in the container to retain moisture helps keep them that way for days.
Final Thoughts
This Vegan Oatmeal Snickerdoodle Cookies Recipe has quickly become one of my go-to baking staples, especially when I want something comforting yet a little special. I used to struggle finding vegan cookies that had the right balance of softness and spice until I landed on this combination. Once you try it, I’m pretty sure you’ll be baking batches on repeat, sharing with loved ones, and maybe even sneaking a few before anyone else finds them—just like me!
Print
Vegan Oatmeal Snickerdoodle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Delight in these vegan Oatmeal Snickerdoodle Cookies, boasting a perfect blend of warm cinnamon sugar with hearty oats and a hint of molasses. These cookies are tender and fluffy, coated in a classic cinnamon sugar mixture, making them a cozy treat for any occasion.
Ingredients
Wet Ingredients
- 1 Tbsp Ground Flax
- 2 tablespoon Water
- 1 teaspoon Vanilla Extract
- 8 tablespoon Vegan Butter
- 1 tablespoon Molasses
Dry Ingredients
- ¾ Cup Granulated Sugar
- 1 ½ Cups Rolled Oats
- ¾ Cup Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Kosher Salt (use half if using table salt)
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
For Rolling
- ¼ Cup Sugar
- 1 teaspoon Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine ¼ cup sugar and 1 teaspoon cinnamon thoroughly. Set aside this aromatic mixture for rolling the cookies.
- Mix Flax Egg Mixture: In another small bowl, whisk together the ground flax, water, and vanilla extract. Let this mixture sit to slightly thicken; it acts as a vegan binder.
- Cream Vegan Butter and Sugars: In a large bowl, beat together vegan butter, ¾ cup granulated sugar, and molasses until the mixture is fluffy and well combined, ensuring a light texture in your cookies.
- Add Flax Mixture: Incorporate the flax mixture into the creamed butter and sugar, stirring well to blend all wet ingredients evenly.
- Combine Dry Ingredients: Add rolled oats, flour, cinnamon, kosher salt, baking powder, and baking soda into the wet mixture. Stir until all ingredients are just combined to form a cookie dough.
- Form and Coat Cookies: Using a 3-tablespoon cookie scoop, portion the dough and roll each mound into the cinnamon sugar mixture, coating thoroughly. Place the coated dough balls on the prepared cookie sheet, spacing them at least 2 inches apart.
- Bake: Place the cookie sheet in the preheated oven and bake for 13-15 minutes, or until the edges turn a beautiful golden color.
- Cool on Sheet: Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes. This helps them set and prevents breaking.
- Transfer to Rack to Cool: After initial cooling, transfer cookies to a wire rack to cool completely, ensuring crisp edges and soft centers.
- Repeat: Repeat the scooping, coating, and baking process with the remaining dough until all cookies are made and cooled.
Notes
- Using ground flax and water as an egg substitute provides a vegan and binding alternative that also adds nutrients.
- Adjust the amount of cinnamon for rolling according to taste, more for extra cinnamon flavor.
- Ensure to space cookies adequately on the baking sheet to prevent sticking and allow even baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure oats are certified gluten-free.
Nutrition
- Serving Size: 1 cookie (about 25g)
- Calories: 130 kcal
- Sugar: 8 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
