Vegan Snickerdoodle Cookies

The only cookie recipe you need this holiday season.
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Tara, Tina, and Tamara Tarazi are three sister food bloggers behind the website, Three Teas Kitchen. Inspired by their Middle Eastern heritage, Three Teas Kitchen was created to preserve the recipes and traditions passed down through generations while also introducing newly inspired dishes. They are excited to engage all cooks with their culture, homestyle cooking, and childhood memories. Grab a cup of tea and join the three T sisters on Instagram @ThreeTeasKitchen or visit their blog at


  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp finely ground sea salt
  • 2 1/4 tsp ground cinnamon
  • 3/4 cups cane sugar
  • 2 tbsp brown sugar
  • 1/2 cup coconut oil melted
  • 1 1/2 tsp apple cider vinegar
  • 1/4 cup Oatmilk
  • 1/2 tsp vanilla extract
  • 1/4 cup turbinado sugar


Sift all the dry ingredients (flour, baking powder, baking soda, salt). Add only 1 1/2 tsp of the ground cinnamon and whisk all ingredients together. In a separate bowl, add cane sugar, brown sugar, melted coconut oil, apple cider vinegar, oat milk and vanilla extract. Whisk ingredients together.

Add wet ingredients to dry bowl and mix together until combined. Add more oat milk or water if dry ingredients are not fully combined. Refrigerate for at least an hour. Heat oven to 375 F.

Prepare a cookie sheet and cover with parchment paper for the cookie dough. In a small bowl, combine the turbinado sugar and 3/4 tsp of cinnamon. Using an ice cream scooper, form the dough into balls. Roll half of the ball into the turbinado sugar and cinnamon mixture. Place the unsugared half of the dough on the cookie sheet.

Place the cookies on the middle rack of the oven for 10 minutes. Place on the top rack for the last 2 minutes of the bake