Craving a soft, chewy cookie without all the extras? This Snickerdoodle Recipe No Cream of Tartar is exactly what you need. It’s 100% plant-based, completely dairy-free, and eggless—making it the ideal treat for anyone with dietary restrictions or just looking for a cleaner dessert option.
These cozy cinnamon-sugar cookies are perfect for holiday gatherings or healthy snacking any time of year. You won’t need cream of tartar or any hard-to-find ingredients—just simple pantry staples like flour, coconut oil, almond milk, and a touch of vanilla. Best of all? They’re quick to whip up and even quicker to disappear! For more plant-based baking ideas, check out our vegan recipe collection.
What Makes These Snickerdoodles Unique
What sets this Snickerdoodle Recipe No Cream of Tartar apart from other cookie recipes is how effortlessly it blends tradition with a plant-based twist. These cookies maintain that soft and chewy texture you love in a classic cookie recipe, but without relying on cream of tartar or any animal-based ingredients. For another delicious plant-based dessert, try our vegan peanut butter brownies.
Instead of using cream of tartar, this recipe uses a simple yet effective substitute: baking soda combined with either lemon juice or vinegar. This pairing replicates the acidic reaction cream of tartar provides, helping the cookies rise just right while keeping the interior tender and the edges delicately crisp.
This recipe also skips traditional butter and eggs in favor of plant-based staples. Coconut oil or vegan butter adds richness and moisture, while almond milk replaces dairy to keep the dough perfectly smooth. For binding, you can opt for a flax or chia egg if needed, though these cookies hold up well even without.
To give these vegan cinnamon cookies their signature flavor, the dough is rolled in a cinnamon-sugar coating before baking. This simple step brings that nostalgic snickerdoodle flavor to life, making each bite warm, sweet, and perfectly spiced.
Whether you’re baking for a gathering, prepping a lunchbox treat, or simply satisfying a cookie craving, this Snickerdoodle Recipe No Cream of Tartar delivers all the classic taste and texture in a fully plant-based form.
Ingredients You’ll Need
One of the best things about this Snickerdoodle Recipe No Cream of Tartar is that it uses simple, accessible ingredients you probably already have in your pantry. These components come together to create the perfect texture and flavor, all while keeping things completely plant-based. Here’s what you’ll need for this wholesome take on a classic:
- All-purpose flour – The base of your cookie dough, giving structure and that familiar soft, chewy bite.
- Coconut oil or vegan butter – Choose either depending on your preference. Coconut oil adds a subtle richness, while vegan butter creates a more traditional cookie flavor. Both options work well in plant-based baking.
- Sugar – White granulated sugar works best for that iconic cinnamon-sugar crust. For a more natural twist, coconut sugar can be used—it adds a slight caramel note and keeps the recipe refined sugar-free.
- Baking soda – Acts as the leavening agent. In this recipe, it’s paired with lemon juice or vinegar (noted in the method) to replace cream of tartar, helping the cookies rise just right without needing that extra ingredient.
- Almond milk – A smooth and neutral no dairy liquid that binds the dough and ensures the cookies stay moist.
- Cinnamon + sugar mix – Essential for rolling the dough balls before baking. This classic coating gives snickerdoodles their warm spice flavor and signature crinkle-top texture.
- Vanilla extract – Adds depth of flavor and balances the sweetness. A must-have in any classic cookie recipe.
- Optional: flax egg or chia egg – These egg substitutes can be used for extra binding, especially if your dough feels crumbly. To make one, mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until gelled.
All these ingredients come together to create a cookie that’s every bit as satisfying as the original—without the cream of tartar, eggs, or dairy. With this Snickerdoodle Recipe No Cream of Tartar, you get all the nostalgic flavor and texture, made entirely for a plant-based lifestyle.
Ingredient Substitutions & Tips
Flexibility is one of the best parts of this Snickerdoodle Recipe No Cream of Tartar. Whether you’re working with what’s on hand or adjusting for dietary needs, these easy substitutions make it simple to customize without sacrificing flavor or texture:
- Swap almond milk with oat milk – If you’re avoiding nuts or just prefer a creamier texture, oat milk is an excellent alternative. It blends smoothly with the dough and keeps everything moist and dairy-free.
- Use gluten-free flour if needed – For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Look for one that includes xanthan gum to help maintain structure and chewiness. For another gluten-free treat, try our gluten-free sugar cookies.
- Coconut oil vs vegan butter – Both options work well, but they do create slight differences. Coconut oil makes the cookies slightly firmer with a hint of coconut flavor, while vegan butter offers a more traditional cookie taste and softer texture. Choose based on your flavor preference or dietary needs.
- Mention sugar alternatives (maple syrup, agave) – While granulated sugar or coconut sugar is ideal for the cinnamon coating, you can sweeten the dough itself with maple syrup or agave if you’re avoiding refined sugars. Just be mindful of the liquid content—reduce other liquids slightly to maintain dough consistency.
These tips make it easy to adapt this Snickerdoodle Recipe No Cream of Tartar to suit your taste or pantry, while still delivering a soft, chewy, and completely plant-based treat.
How to Make Vegan Snickerdoodles (Step-by-Step)
Making this Snickerdoodle Recipe No Cream of Tartar is quick, easy, and perfect even for beginner bakers. Use a cookie scoop set to ensure uniform dough balls. Follow these simple steps to create soft, chewy cookies with a crisp cinnamon-sugar coating—all without dairy, eggs, or cream of tartar. For another vegan cookie recipe, check out our vegan chocolate chip cookies.
- Make the Flax Egg (if Using)
In a small bowl, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Stir and let it sit for about 5–10 minutes until it forms a gel-like consistency. This step is optional but helpful for binding the dough, especially if you’re using coconut oil. - Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt. These form the base of your cookie dough and ensure an even rise. - Add Wet Ingredients
In a separate bowl, mix together melted coconut oil (or softened vegan butter), sugar, almond milk (or oat milk), vanilla extract, and the flax egg if you’re using it. Pour the wet mixture into the dry ingredients and stir until a soft dough forms. - Chill the Dough (Optional)
For cookies that hold their shape and have a slightly thicker texture, cover the dough and chill it in the refrigerator for 20 to 30 minutes. This step is especially helpful if your kitchen is warm or you’re using melted coconut oil. - Roll in Cinnamon Sugar
In a small bowl, mix cinnamon with sugar to create the classic coating. Scoop tablespoon-sized portions of dough, roll them into balls, and coat each one evenly in the cinnamon-sugar mix. - Bake and Cool
Place the coated dough balls on a baking sheet lined with parchment paper, leaving space between each. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
With this step-by-step guide, your Snickerdoodle Recipe No Cream of Tartar will come out soft, chewy, and bursting with warm cinnamon flavor—every single time.
Storage Tips
Once you’ve baked a batch of this Snickerdoodle Recipe No Cream of Tartar, you’ll want to keep them fresh and delicious for as long as possible. Store them in airtight glass containers to maintain freshness. For another dessert that stores well, try our vegan brookies. Here’s how to store your cookies for both short-term snacking and longer-term enjoyment.
1. Room Temperature Storage
Store your cooled snickerdoodles in an airtight container at room temperature. They’ll stay soft and chewy for up to 5 days. For best results, place a small piece of parchment paper between layers to prevent sticking and maintain their texture.
2. Freezing Instructions
This Snickerdoodle Recipe No Cream of Tartar freezes beautifully—both the dough and the baked cookies.
- To freeze the dough: Scoop and roll the dough into balls, coat with cinnamon sugar, and freeze on a baking sheet for about an hour. Once firm, transfer them to a freezer-safe bag or container. They can be baked straight from frozen—just add 1 to 2 minutes to the bake time.
- To freeze baked cookies: Let the cookies cool completely, then store them in a freezer-safe container with layers separated by parchment paper. They’ll keep well for up to 2 months.
3. Reheating for a Soft Texture
To bring back that fresh-from-the-oven softness, reheat the cookies briefly. Microwave one or two cookies for about 10 to 15 seconds, or warm them in a preheated oven at 300°F (150°C) for a few minutes. This trick works especially well with frozen or day-old cookies, making your Snickerdoodle Recipe No Cream of Tartar taste like it was just baked.
With the right storage, your plant-based snickerdoodles will stay fresh, soft, and ready to enjoy whenever you are.
FAQs
Got questions while making this Snickerdoodle Recipe No Cream of Tartar? Here are answers to some of the most common baking concerns—especially when it comes to plant-based, dairy-free, and eggless cookie recipes.
1. What is a good cream of tartar substitute in cookies?
A great alternative to cream of tartar is using baking soda paired with an acid, like lemon juice or vinegar. This combination mimics the leavening effect cream of tartar provides, helping your snickerdoodles rise properly while maintaining a chewy, tender texture. It’s especially helpful in vegan baking, where traditional ingredients are often swapped for simpler, plant-based options.
2. Can I freeze vegan snickerdoodle dough?
Yes, you can easily freeze vegan snickerdoodle cookie dough. After rolling the dough into balls and coating them in cinnamon sugar, place them on a tray to flash-freeze for 1 hour, then transfer to a sealed container or freezer bag. When ready to bake, place the frozen dough directly on a baking sheet and add 1–2 minutes to the baking time. This makes the Snickerdoodle Recipe No Cream of Tartar even more convenient for make-ahead baking.
3. How do I make snickerdoodles without eggs?
You can make delicious eggless snickerdoodles by using a flax egg or chia egg as a binder. Just mix 1 tablespoon of ground flaxseed or chia seeds with 2.5 tablespoons of water and let it sit until thickened. This method works well in plant-based baking and ensures your cookies stay moist and chewy without needing eggs.
4. Why did my vegan snickerdoodles come out flat?
If your cookies spread too much, the dough may have been too warm or too soft. Chilling the dough for 20–30 minutes helps firm it up, especially if you’re using coconut oil. Also, be sure to measure your ingredients accurately and use the correct leavening (baking soda + lemon juice or vinegar). These steps are key for getting the ideal structure in a Snickerdoodle Recipe No Cream of Tartar.
5. Are snickerdoodles supposed to be soft or crunchy?
Traditional snickerdoodles are meant to be soft and chewy with slightly crisp edges. This vegan version delivers the same classic cookie texture thanks to the balanced use of plant-based fats and a quick bake time. Avoid overbaking if you want to keep the centers tender.
These tips will help you troubleshoot and perfect your Snickerdoodle Recipe No Cream of Tartar, ensuring sweet success every time you bake.
Conclusion
Whether you’re baking for the holidays, planning a cozy night in, or simply craving a soft, cinnamon-spiced treat, this Snickerdoodle Recipe No Cream of Tartar is a must-try. It’s completely plant-based, dairy-free, and eggless, making it a delicious option for a wide range of dietary needs—without sacrificing that classic flavor and chewy texture everyone loves.
Thanks to a few simple swaps like baking soda and lemon juice in place of cream of tartar, plus wholesome ingredients like coconut oil and almond milk, this recipe proves you don’t need traditional ingredients to make a truly irresistible cookie. From prep to storage, it’s designed to be as easy and flexible as it is tasty. For more plant-based treats, explore our vegan cottage cheese recipes.
So go ahead and enjoy these vegan cinnamon cookies with your favorite plant-based milk or share them with friends—they’re sure to become a new favorite in your recipe box. And the best part? No cream of tartar needed.