dairy free desserts Mar 18, 2021
Originally posted February 24, 2019 


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This Dairy Free Snickerdoodle Cookies Recipe is just as good, if not BETTER than a Snickerdoodle cookie recipe using butter and eggs!

These dairy free snickerdoodle cookies are ultra fluffy on the inside with a slight crunch on the outside; not to mention full of flavor! If you didn’t know the ingredients, you would think there was lots of butter used in this cookie recipe. (But believe it or not, they have NO BUTTER and NO EGGS!!!) You can attribute that to the unrefined coconut oil. I love baking with unrefined coconut oil because of the slight coconut-y flavor it gives off. However, if you aren’t too keen on the coconut flavor, you may substitute it for refined coconut oil. Using either one will still give you a delicious cookie.

Snickerdoodle Cookies Recipe with unrefined coconut oil

I have been obsessed with cookies lately! I mean, I’m a BEAST when it comes to baking cakes and cupcakes! But my cookie game is definitely on the up-swing! And I’m so proud of myself because I attempted and experimented this Snickerdoodle Cookies recipe without using eggs and butter. Which is really the only way I’ve been taught to bake and have been baking since I was a little kid. And to have them turn out to be this delicious is AH-MAZING!!!

Trust me, if you aren’t a cookie expert, or even if you are, this Dairy Free Snickerdoodle Cookies recipe will definitely have you Poppin’ and Lockin’ all over the house:)



Only a few ingredients in the traditional snickerdoodle cookies recipe is substituted to make this recipe dairy free. Usually, when you “take out” ingredients, people tend to think, “Oh boy, these aren’t going to taste too good“! So not true with this recipe! The ingredients we are adding back in taste just as amazing…trust me!

Substitution for butter: I decided to use unrefined coconut oil instead of a vegan butter. I like the taste better.


Unrefined coconut oil (virgin or pure):

  • Taken through very minimal processing. The coconut meat is scooped straight out of the fresh coconut shell, then goes through a cold pressed processThat is the reason it still has the aroma and taste of fresh coconuts.

Refined coconut oil:

  • Is “dry milled“, which means the coconut shells are baked before the coconut oil is extracted. Then it’s gently steam refined through a certified organic process to get the neutral scent and flavor.

Therefore, if you aren’t a lover of the coconut flavor, it’s totally ok to use the refined coconut oil. But, I think, the unrefined coconut oil used in this snickerdoodle cookie recipe made it taste CRAAAZY good!

Substitution for eggs: I used unsweetened applesauce to keep the moisture and fluffiness of the cookie. My rule of thumb is to substitute 1/4 cup of unsweetened applesauce for every 1 large egg.

Note: Be sure to use unsweetened applesauce. The applesauce with sugar added has other preservatives and sweeteners and may make your cookie dough too sweet or may react really weird to your other ingredients. 

  • I also added 1 tsp of apple cider vinegar to react with the baking soda to help with the leavening of the cookie.


Just because I love different textures in my desserts, I added about 3/4 cups of vegan white chocolate chips to this snickerdoodle cookies recipe. We used King David Kosher Easy Melt! They have a delicious taste to them. You can also add dairy free chocolate chips too! WHY NOT:)

You may or may not have all of these ingredients in your kitchen, but if you don’t, go get them, come back and treat your family, or hell, yourself, to these soft and yummy dairy free snickerdoodle cookies! And be sure to leave us a comment and let us know whatcha think:)


Recipe Instructions

Snickerdoodle Cookies Recipe {Dairy Free}

These dairy free snickerdoodle cookies have a very tender, fluffy texture on the inside with a nice crunch on the outside! Rolled in sweet cinnamon and sugar laced with a few white chocolate chunks makes this cookie a great delicious surprise! 
Prep Time15 mins
Cook Time10 mins
10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Dairy Free, Easy Cookie Recipe, Easy Dessert


Servings: 12 Cookies


Calories: 188kcal


Author: Rob & Jen


  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unrefined coconut oil solid
  • 1/4 cup 2 TBSP white sugar
  • 1/4 cup 2 TBSP brown sugar
  • 1/2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 3/4 cup chopped vegan white chocolate chunks optional

Cinnamon and Sugar Mixture

  • 2 TBSP cinnamon
  • 1/2 cup white sugar


  • Pre-heat oven to 375 degrees. 

Dry mixture

  • In a small bowl, add flour, baking soda and salt. Mix to incorporate. 

Wet ingredients

  • In a medium sized bowl, add:
    1/2 cup of SOLID un-refined coconut oil, white sugar and brown sugar. Using a mixer, beat until coconut oil and sugars are smooth. 
  • Add vanilla extract, apple cider vinegar and unsweetened applesauce. Mix until smooth. 
  • Add in your dry mixture to your wet ingredients and mix until smooth. 
  • If adding white or dark chocolate chips, fold into your cookie dough. 
  • In a separate bowl, mix cinnamon and sugar. Using a spoon, separate cookie dough into 3/4-1 inch balls. Be sure to keep your dough sizes consistent for even baking times. Roll each cookie dough ball into the cinnamon and sugar mixture and place on a cookie sheet lined with parchment paper, evenly spaced apart. 
  • Bake for about 10-12 minutes. Let cookies rest to continue to cook and settle. 
  • Enjoy!


Be sure that your coconut oil is solid before mixing. This helps with the fluffy texture.