These cookies.

They might be my favourite.

Last year, on this day, which is also my birthday, I posted The Best Chocolate Chip Cookies Ever and while I wouldn’t argue with anyone who called those the best cookies ever (I said so myself) these might be my favourite. I don’t know. They’re just so good. I love how simple they are; nothing beats the combination of cinnamon and sugar. Two years in a row game changing cookies! I intentionally saved this recipe for a couple weeks so I could post these cookies on the same day. I’m going to say these are tied for the best cookies ever.

I can’t even describe to you how delicious they are. I can’t, but I’m going to try.

Many years ago, in food and nutrition class, the second recipe we made was snickerdoodles. It was the first time I ever had them and I was absolutely in love. I don’t know why it took me this long to perfect a vegan recipe but it’s here. I never have to be without it again. What’s one of the first recipes you remember making?

I tested this recipe probably 6 times. Every attempt was good, but for some reason the cookies thinned out waaay too much while baking and the edge became all crispy and cinnamon sugary, which was very tasty but not quite right. They were also all wonky shaped. Everyone I gave them to seemed to like them but it wasn’t good enough so I kept working. And I finally figured out what I was doing wrong! Too much non-dairy milk. I fixed my problem and when I removed the next batch from the oven and they came out looking like the snickerdoodles I envisioned, I literally clapped and exclaimed, “YES. Yes, yes.” I was so freaking happy. When I tasted them, again, I literally said out loud to myself, “oh, that’s good. Oh my gosh that’s so damn good.” So that’s my opinion of these cookies.

One thing to note is that these cookies are best the day of, or next day. After two days they do dry up a bit so I recommend enjoying them while they’re best.

Here are some “during” shots

If you need clarification while reading the recipe, you can refer to these photos. This is hat the sugar and coconut oil will look like once mixed together. Some sugar will still be off by itself but as long as it is mostly together it’s fine.

Once you add the non-dairy milk and vanilla to the mix it will look like this. It’s ok if it doesn’t come together perfectly and some milk separates from the oil, again, you want it mostly combined.


These cookies are perfect! You can never, ever go wrong with cinnamon and sugar. Let me say it again in case you didn't believe me the first time, these cookies are perfect.

Prep Time 10 minutes
Total Time 19 minutes
Servings 16 cookies
Author Waverly Tracey


For the dry ingredients

  • 2 cups unbleached all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

For the wet ingredients

  • 1/2 cup and 2 tablespoons coconut oil, preferably refined for no coconut taste
  • 3/4 cup vegan sugar
  • 5 tablespoons non-dairy milk
  • 1 teaspoon pure vanilla extract

For the cinnamon sugar

  • 4 tablespoons vegan sugar
  • 2 teaspoons ground cinnamon
  • pinch of salt


  1. Preheat your oven to 350 F and line one to two baking sheets with parchment paper. As a rule, you can never bake two sheets of cookies in the same oven, so if your sheets are small and you need to use two, bake one after the other.

  2. In a large bowl, add the flour, salt, baking powder and baking soda. Stir well to combine.

  3. In a medium bowl, add the sugar and coconut oil. Stir the two together until they are mostly combined. The coconut oil will sort of absorb the sugar so don't be alarmed if it looks like your sugar is disappearing. Next, add in the non-dairy milk and vanilla and stir until combined or mostly combined. Again, it will kind of look like the coconut oil absorbed the other ingredients, except it will look liquidy and much runnier.

  4. Add the coconut oil mix to the flour mix and stir and fold it in as best as you can until it is mostly combined. You will have some floury bit left out and that's ok. DO NOT add in more non-dairy milk as your will be working the dough with wet hands, so more moisture will be added.

  5. Using wet hands (think wetter than damp but not dripping everywhere) work together the dough so the dry bits come together. You can do this right in the bowl and just squeeze  and fold it together just until you no longer notice any dry clumps. You don't want to work it too hard. The warmth from your hands should help soften the dough but if you old it several times and you still find it dry, wet your hands again then shake them off once and proceed to work again.

  6. In a small bowl, or on a plate, add the cinnamon sugar ingredients and mix them together well.

  7. Next, scoop small bits of the dough (around 1 to 1 1/2 tablespoons) with your hands and roll into a ball. Dip it in the cinnamon sugar mix and roll it all around to coat evenly. Place it on the baking sheet and flatten with your hand. You want them to be around 1/2 an inch thick. Repeat until all of the dough has been used, and spread the cookies out well on the baking sheets so they cook properly.

  8. Place in the oven and bake for 8 to 9 minutes. Once removed from the oven, let them cool on the baking sheet for 10 minutes then move them to a plate or cooling rack for another 10 to 15 minutes. Or serve whenever!

Recipe Notes

*If you like a crispier cookie, you can bake them for 11 minutes, but be warned they will dry out quicker.

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