This post was sponsored by Planet Oat and all opinions expressed in my post are my own.
One of my ongoing goals is to live more sustainably, and a big way we can each make an impact is to add more plant-based foods to our diet. The best part is when you find a product or recipe that is just as good (if not better) than its meat or dairy alternative. Today’s recipe is the perfect example: Vegan Snickerdoodles! These dairy-free snickerdoodles are so good, and a great sustainable dessert choice for holiday cookie exchanges. One of the keys for why these vegan snickerdoodle cookies are so delicious is using Planet Oat Oatmilk. Not only is Oatmilk one of the most sustainable alternative dairy choices, it also has a delicious flavor and creamy texture that make it one of the best dairy substitutes for baking. Click here to see where you can find Planet Oat products near you, and keep reading for the vegan snickerdoodle recipe along with cooking and ingredient tips.
These vegan snickerdoodle cookies are perfect for cookie exchanges. Even though our holiday celebrations are a little different this year, you can still spread some sweetness to your friends and loved ones by bundling up a few of these dairy free snickerdoodles to share with others. Your friends on plant-based diets will appreciate them, and even if they’re not a vegan or flexitarian, everyone will find these chewy, melt-in-your-mouth cookies delicious. Planet Oat has your back for lots of dietary needs, as their Oatmilk is also dairy-free, nut-free, and gluten-free. Oh, and it doesn’t hurt that they are made with one of the most nutritious and delicious superfoods in the world: the mighty oat! Planet Oat Oatmilk comes in flavors to suit everyone’s taste, whether you’re just drinking a glass, adding it to coffee or cereal, or using it in a recipe. I’ve tried their Original (used in today’s vegan snickerdoodle recipe), Extra Creamy, Vanilla, and Dark Chocolate varieties, and honestly love them all. See where you can find one of the many delicious Planet Oat flavors near you by clicking here.
What you need to make vegan snickerdoodle cookies
I’ve got the full list of ingredients for these Oatmilk cookies in the recipe card at the end of this post, but here are some ingredient and substitution tips.
- Planet Oat Oatmilk. You can use it in place of dairy milk or other milk alternatives in many baked goods recipes. The subtle oat flavor adds a delicious twist, and the creamy, naturally sweet (no added sugar) aspects are something special.
- Ground flax seeds (chia seeds work as well). The combination of Oatmilk and flax seeds replace the eggs in this dairy free snickerdoodles recipe.
- All-purpose flour
- Baking soda
- Cream of tartar (see the next section for substitution ideas if you don’t have cream of tartar)
- White sugar
- Vegetable shortening (you can use butter-flavored shortening too as long as it’s still plant-based)
- Vegan butter substitute (the stick kind is best for baking; if you don’t have any, you can substitute for extra vegetable shortening and the recipe will still turn out great)
- Vanilla extract
- Ground cinnamon
How to make snickerdoodles without cream of tartar
Cream of tartar is a plant-based ingredient that acts as a leavening agent in baked goods like these vegan snickerdoodles, making them soft, chewy, and puffy. If you’re looking for a snickerdoodles recipe without cream of tartar you can still use this recipe and others; just use 1 1/2 teaspoons of baking powder (which is also a leavening agent) to replace every 1 teaspoon of cream of tartar.
How to make this vegan snickerdoodle recipe
I’ve got the full vegan snickerdoodle cookies recipe at the end of this post, but first, here are some tips and step-by-step photos and instructions for making these and other Oatmilk cookies to perfection.
Start by preheating the oven to 375 degrees F (or 190 degrees C), and spraying 2 baking sheets with nonstick cooking spray. I like to add silicone baking mats to my baking sheets when making cookies since I have dark-coated sheets.
The first cooking step is to whisk together the Oatmilk and ground flax seeds until well combined, then place in the fridge for 15 minutes to set.
After they set, you’ll see that they have a similar texture to beaten eggs.
In a large bowl, sift together the all-purpose flour, baking soda, cream of tartar, and salt, then set it aside.
In a medium mixing bowl (or stand mixer), cream together sugar, shortening, and vegan butter substitute with an electric mixer.
Gradually add the Oatmilk/flax seed mixture and vanilla extract, making sure they are fully blended into the shortening mixture.
Add the batter into the sifted flour mixture.
Stir with a spoon until well blended.
In a small bowl, stir together 2 tablespoons of white sugar with 2 teaspoons of ground cinnamon.
Roll the dough into 1 1/2-inch balls.
Dip and roll each ball halfway into the sugar and cinnamon mixture.
Place the balls sugar-side up 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8 to 9 minutes, or until slightly golden at the edges (but still soft). I do mine for just about 8 minutes, as I want to be very careful that they don’t overcook (especially with my dark coated baking sheets). Remove the cookies from the pan to cool on a wire rack, where they will continue to cook and firm up as they cool.
These are SO good, not just on their own, but with a glass of Plant Oat Oatmilk too. The Original flavor is especially delicious with cookies, whether they are Oatmilk cookies or not.
For cookie exchanges or gifting, bundle a few up in a baggie tied with a festive ribbon and a sprig from your Christmas tree. Small bells and ornaments look great tied to the ribbon, too, if you don’t have a live Christmas tree to snip from.
Here’s the Vegan Snickerdoodles recipe! Don’t forget to click here for more Oatmilk recipes and see where you can find Planet Oat products near you.
- 6 tablespoons Planet Oat Original Oatmilk
- 2 tablespoons ground flax seeds
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1 1/2 cups + 2 tablespoons organic white sugar, divided
- 1/2 cup vegetable shortening, at room temperature
- 1/2 cup vegan butter substitute, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- Preheat the oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick cooking spray.
- Whisk together the Oatmilk and ground flax seeds until well combined, then place in the fridge for 15 minutes to set.
- Sift together the all-purpose flour, baking soda, cream of tartar, and salt into a large bowl and set aside.
- In a medium mixing bowl or stand mixer, cream together 1 1/2 cups of sugar, shortening, and butter substitute with an electric mixer. Gradually add the Oatmilk/flax seed mixture and vanilla extract, making sure they are fully blended into the shortening mixture.
- Stir the batter into the sifted flour mixture with a spoon until well blended.
- In a small bowl, stir together the remaining 2 tablespoons of white sugar and ground cinnamon.
- Roll the dough into 1 1/2-inch balls, then dip each halfway into the sugar and cinnamon mixture. Place the balls sugar-side up 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 8 to 9 minutes, or until slightly golden at the edges (but still soft). Remove the cookies from the pan to cool on a wire rack.