Chocolate Chip Vegan Snickerdoodles

Chocolate Chip Vegan Snickerdoodles



Greetings from one of my favorite places on Earth, northern Wisconsin! Um I know, really..Wisconsin?! But seriously, great eats, cocktails and an old time ice cream joint is a 2 minute walk away. Oh and p.s. the view doesn’t hurt either. I’ll share a few pictures later in the post, but really, vacation and I get along just fine! Let’s get on with the vegan snickerdoodles!

Chocolate Chip Vegan Snickerdoodles


I made these to bring with me on vacation, and to leave behind for my boy and his friends while I was away. Both parties loved and both parties ate them right up. Although the flavor isn’t what you would expect, since the cookies wear the outfit of a chocolate chip cookie but are carrying a spicy purse like a vegan snickerdoodles, the flavor is a double punch of sweet and spicy-ish. These cookies spread out during baking, but do crisp up as well so the blob-like appearance when you peek in the oven to check on them is made up for by the lovely crunch left behind after baking. If you want less of a spice to them, go ahead and reduce the spice by about 1/2 teaspoon.

Savory eats later this week, hope your week is going fast, friends!


Chocolate Chip Snickerdoodles



  • Makes about 24 cookies
  • 3/4 cup whole wheat flour
  • 3/4 cup sugar (granulated or brown)
  • 1 teaspoon baking powder
  • 1 teaspoon baking spice or 1/2 teaspoon cinnamon + 1/4 teaspoon all spice + 1/4 teaspoon nutmeg
  • 1 /2 teaspoon salt
  • 1/4 cup date puree or Sunsweet Lighter Bake (dates softened and blended)
  • 1 teaspoon vanilla
  • 1 cup chocolate chips (dairy free)


  1. Preheat oven to 350 F. Grease 2 baking sheets or cover with parchment paper or Silpat baking sheets.
  2. In medium bowl, combine flour, sugar, baking powder, salt, and spices. Set aside.
  3. In bowl of a stand mixer or hand mixer, combine date puree and vanilla on medium speed until blended. Gradually add dry ingredients until combined. Add chocolate chips and stir until blended throughout.
  4. Drop dough onto greased baking sheets by the teaspoon, spacing cookies at least 1 inch apart.
  5. Bake for 12-15 minutes, or until lightly browned. Let cool for 30 minutes before storing. Last about 1 week in a sealed bag or container.


Vacation picture time. Here are a few shots from my new favorite restaurant (vegan friendly and best cocktails on the planet to boot) and the view from my home the past few days. Bon appetit!