A quick and easy vegan sugar cookie rolled in cinnamon sugar. Super moist and so delicious!

kath
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Mix flour, sugar, baking soda, and salt together in a bowl.

  • Beat vegetable oil, applesauce, almond milk, and vanilla extract together in a separate large bowl; add flour mixture and stir until combined.

  • Divide dough into 14 portions and roll into balls. Spread cinnamon-sugar into a wide, shallow bowl. Roll dough balls in the cinnamon-sugar and arrange onto a baking sheet.

  • Bake in preheated oven until golden brown, about 10 minutes.

Nutrition Facts

174.3 calories; 1.8 g protein; 24.7 g carbohydrates; 0 mg cholesterol; 129.6 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2015
I'm new to vegan baking (my husband and I are not vegans). I was surprised by how much my husband loved these cookies and I was thrilled with how they came out. I tried these because I was craving something sweet but only had a half stick of butter and no eggs. This is now my 'go-to' cookie recipe! It's fast, it's easy, and it's healthier compared to other cookies while still fully satisfying your sweet-tooth. I made 2 batches. The first batch, I decided to add 1/3 cup more flour because of the loose and sticky consistency of the dough. The next batch I tried chilling the dough for about 15 minutes before handling (you may want to increase the chill time). Both batches came out tasting great but the dough is much easier to handle when you add more flour. Both batches also made for very moist cookies, however, the original recipe is a little more moist. Ultimately, my husband and I slightly preferred the batch with less flour. I used almond oil instead vegetable oil and I used coconut milk instead of almond milk for both batches (personal preferences as well as what I had on hand). I added a good sized pinch of the sugar-cinnamon mixture into both batches before rolling the dough into balls and finally rolling them in the sugar-cinnamon mix before baking. I lined the cookie sheet with wax paper and sprinkled a little of the sugar-cinnamon mix on the paper before placing the cookies on the sheet. Baking for 10 minutes at 375 F was perfect for my oven. These cookies will now Read More
(8)

Most helpful critical review

Rating: 2 stars
05/28/2017
I'm not sure how the ratings on this are so high. I've been Vegan baking for years. This is a terrible recipe. The dough is more of a batter. I had to add at least 1/2 cup more flour maybe more to make it thick enough to roll. They tasted ok but are definitely more cake than cookie. Read More
(3)
34 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
07/24/2015
I'm new to vegan baking (my husband and I are not vegans). I was surprised by how much my husband loved these cookies and I was thrilled with how they came out. I tried these because I was craving something sweet but only had a half stick of butter and no eggs. This is now my 'go-to' cookie recipe! It's fast, it's easy, and it's healthier compared to other cookies while still fully satisfying your sweet-tooth. I made 2 batches. The first batch, I decided to add 1/3 cup more flour because of the loose and sticky consistency of the dough. The next batch I tried chilling the dough for about 15 minutes before handling (you may want to increase the chill time). Both batches came out tasting great but the dough is much easier to handle when you add more flour. Both batches also made for very moist cookies, however, the original recipe is a little more moist. Ultimately, my husband and I slightly preferred the batch with less flour. I used almond oil instead vegetable oil and I used coconut milk instead of almond milk for both batches (personal preferences as well as what I had on hand). I added a good sized pinch of the sugar-cinnamon mixture into both batches before rolling the dough into balls and finally rolling them in the sugar-cinnamon mix before baking. I lined the cookie sheet with wax paper and sprinkled a little of the sugar-cinnamon mix on the paper before placing the cookies on the sheet. Baking for 10 minutes at 375 F was perfect for my oven. These cookies will now Read More
(8)
Rating: 5 stars
07/24/2015
I'm new to vegan baking (my husband and I are not vegans). I was surprised by how much my husband loved these cookies and I was thrilled with how they came out. I tried these because I was craving something sweet but only had a half stick of butter and no eggs. This is now my 'go-to' cookie recipe! It's fast, it's easy, and it's healthier compared to other cookies while still fully satisfying your sweet-tooth. I made 2 batches. The first batch, I decided to add 1/3 cup more flour because of the loose and sticky consistency of the dough. The next batch I tried chilling the dough for about 15 minutes before handling (you may want to increase the chill time). Both batches came out tasting great but the dough is much easier to handle when you add more flour. Both batches also made for very moist cookies, however, the original recipe is a little more moist. Ultimately, my husband and I slightly preferred the batch with less flour. I used almond oil instead vegetable oil and I used coconut milk instead of almond milk for both batches (personal preferences as well as what I had on hand). I added a good sized pinch of the sugar-cinnamon mixture into both batches before rolling the dough into balls and finally rolling them in the sugar-cinnamon mix before baking. I lined the cookie sheet with wax paper and sprinkled a little of the sugar-cinnamon mix on the paper before placing the cookies on the sheet. Baking for 10 minutes at 375 F was perfect for my oven. These cookies will now Read More
(8)
Rating: 5 stars
09/25/2017
I read all the comments about it being batter not dough. Mine also was that way but all I did was roll them in the cinnamon sugar and placed them on the cookie sheet. They turned out great! I did use organic all purpose floor and all organic ingredients. Can't wait to share with my grandchildren. Read More
(4)
Advertisement
Rating: 2 stars
05/28/2017
I'm not sure how the ratings on this are so high. I've been Vegan baking for years. This is a terrible recipe. The dough is more of a batter. I had to add at least 1/2 cup more flour maybe more to make it thick enough to roll. They tasted ok but are definitely more cake than cookie. Read More
(3)
Rating: 5 stars
08/28/2016
Just made this! I used soy milk instead of almond, and used white flour instead! I let the dough sit in the fridge for about 20 minutes before baking the cookies! I made mine a bit too big, because trust me they DO expand. They came out perfect, they reminded me of a muffin inside they were so soft. This is my new favorite recipe. Read More
(3)
Rating: 4 stars
12/12/2016
I made these twice with a few changes. I decreased the applesauce and the oil (1/3 cup) and used white flour. They came together easily and quickly. If the dough is too wet you can chill it for an hour. Family enjoyed them and the two vegans at dinner were very appreciative of my effort. ONE THING - I recommend you serve them the same day you bake them. I baked mine and then stored them overnight and they became very soft. To maintain the texture of this snickerdoodle serve them the same day. Read More
(2)
Advertisement
Rating: 5 stars
06/03/2016
These were so good! So light and fluffy which I didn't expect with the whole wheat flour. I was unable to roll them into balls as the recipe stated because the batter was not formed enough to do so! However I sprinkled the cinnamon sugar mixture on top and they turned out fine! 10 minutes was perfect for mine! Also could have made less cinnamon sugar maybe because I didn't roll them but I used about 1/4th cup at most! Read More
(1)
Rating: 4 stars
03/24/2017
This was my first time baking anything vegan for a few hospital coworkers who are vegan and it turned out great! LOVE these cookies! I added 1.5 tablespoons of vanilla extract 6 oz of apple sauce and 2 tablespoons of vanilla flavored almond milk then let the batter sit for 30 minutes to thicken up. The cookies still ran on the sheet which I used parchment paper for and they were tasty! 10 minutes was all they needed to cook. Definitely going to be making them again. Read More
(1)
Rating: 5 stars
09/05/2016
These cookies were great. Light fluffy and delicious! I refrigerated the dough about 30 minutes before rolling and had no problems. This was my first attempt at vegan baking and I was very impressed. Read More
(1)
Rating: 4 stars
12/30/2016
Changed the recipe a little! Used 1/4 cup of oil instead of 1/2 cup and used 2 oz of apple sauce instead of 4 oz. I used 1/2 tbsp of vanilla extract instead of 1 tbsp. I made up for the lack of moisture by adding more almond milk! They turned out great! Also added cinnamon into the batter as well as on top of the cookies. Read More
(1)