There’s something magical about the scent of cinnamon filling the kitchen—especially when it’s coming from a batch of soft, chewy vegan cinnamon cookies with coconut oil. These cookies are warm, comforting, and loaded with nostalgic flavor. Think of them as a cross between a classic snickerdoodle cookies recipe and the best cinnamon brown sugar cookies you’ve ever had, but made 100% plant-based. Perfect for cozy afternoons, last-minute dessert cravings, or even as a thoughtful edible gift, these cookies deliver all the indulgence with none of the dairy or eggs.
Vegan Cinnamon Cookies with Coconut Oil
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert, Snack
Cuisine Western
Mixing bowls One large, one small
Hand mixer or sturdy wooden spoon To cream the sugar and coconut oil
Baking sheet A standard cookie sheet works; line with parchment for easy cleanup
Cookie scoop or tablespoon For uniform cookies
Wire Rack For cooling, though a plate works in a pinch
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar light or dark, both work!
- ½ cup coconut oil solid, not melted—for that classic cookie texture
- 1 tbsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp plant-based milk like almond or oat
- 1 tsp vanilla extract
- Extra cinnamon and sugar for rolling optional but highly recommended
Preheat and Prep
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Base
In a large bowl, beat together the brown sugar and solid coconut oil until light and fluffy. This step mimics creaming butter and sugar in traditional cookie recipes—key for a soft bite.
Add Flavor
Stir in the vanilla extract and plant-based milk until well combined.
Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly incorporate this dry mix into the wet mixture until a dough forms.
Roll and Coat (Optional but Fun)
Scoop out dough balls, roll them in a cinnamon-sugar mixture if you’re feeling fancy—just like a classic snickerdoodle cookies recipe.
Bake to Perfection
Bake for 9–10 minutes. The cookies will look slightly underdone in the center but will firm up as they cool.
Cool and Devour
Let cookies rest on the sheet for 2 minutes before transferring to a wire rack.
Pair These With
- A steaming mug of chai tea or cold brew coffee
- A scoop of vegan vanilla ice cream for an easy cinnamon desserts sandwich
Or crumble them over oatmeal or yogurt for a morning treat that tastes like cinnamon biscuits
FAQs
1. Can I use a different oil or vegan butter instead of coconut oil?
Yes, but coconut oil gives that slightly crumbly texture, making these feel like a crumble cookie copycat recipe with a cinnamon twist.
2. What kind of cinnamon works best?
Ground Ceylon cinnamon is great for a milder flavor, but if you want bolder spice, go with Cassia cinnamon.
3. Can I add mix-ins?
Absolutely! A handful of chopped walnuts, vegan white chocolate chips, or even cinnamon chips turns these into irresistible cinnamon chip cookies.
4. How are these different from snickerdoodles?
These cookies skip the cream of tartar, making them a simpler, more straightforward take—think of them as easy snickerdoodle cookies with fewer ingredients but all the flavor.
5. Can I make these ahead of time?
Yes! Freeze the dough balls and bake straight from frozen—just add a minute or two to the baking time.
