VEGAN CHOCOLATE SNICKERDOODLES (yummy spice-laced, sugar-coated, crackly-topped cookies)

They’re deliciously chocolatey, easy-to-make, have a lovely crackle-topped texture plus a warming hint of spice… and they’re vegan! How many boxes can a cookie tick?


Makes approx. 24 cookies


45 g organic caster sugar
1 tsp ground cinnamon


120 ml organic rapeseed/canola oil
220 g organic caster sugar
60 ml pure organic maple syrup
3 tbsp almond milk (or preferred non-dairy milk)
2 tsp vanilla extract
225 g organic flour
45 g unsweetened organic cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
a couple of dashes (or more, if you like) ground cayenne pepper


  1. Preheat oven to 175C (fan). Line 2 large baking sheets with parchment paper.
  2. Mix the cinnamon sugar topping ingredients together on a flat plate and set aside.
  3. In a mixing bowl, vigorously whisk together oil, sugar, syrup and milk with a fork, then add the extracts.
  4. Sift in remaining ingredients, stirring as you do so. Once all ingredients are added, mix until dough is pliable.
  5. Roll dough into walnut sized balls. Pat each one into the sugar topping and flatten them out into roughly discs about 5 cm in diameter. At this point you can either freeze them in an airtight container with layers separated by baking paper (for super-easy baking later on) or bake them immediately.
  6. To bake, place cookies on baking sheet-lined tray, sugar side up, at least a few centimeters apart (they can spread). Bake for 10 to 12 minutes (the tops should be nice and crackly). Remove from oven and let cool for 5 minutes, then transfer to a wire rack to cool completely.


*Very closely adapted from this recipe found in Vegan Cookies Invade Your Cookie Jar.
*I have only made these for non-vegan friends and family members thus far and they have gone down a treat (even with little L).


18 thoughts on “VEGAN CHOCOLATE SNICKERDOODLES (yummy spice-laced, sugar-coated, crackly-topped cookies)

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