Vegan Chocolate Chip Cookies with Date Puree
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Date Paste Vegan Snickerdoodles

Snickerdoodles made without eggs or dairy.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Cookie Madness


  • 140 grams 1 cup or 1 cup plus a T all-purpose flour (Gold Medal), weigh for best results**
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/8 teaspoon salt
  • 1/2 cup vegan "butter" aka Country Crock Plant Butter straight from tub
  • 1/2 cup 100 grams granulated sugar, preferably organic raw cane
  • 1 teaspoon vanilla
  • 2 tablespoons 45 grams date paste
  • 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon


  • Mix together flour, baking powder, baking soda and salt. Set aside.
  • In a mixing bowl, beat the vegan butter, sugar, vanilla and date paste until creamy. You can do this with a mixer or by hand since the butter is already creamy and soft.
  • Add the flour mixture to the sugar mixture and stir by hand to make soft dough.
  • Using a medium size cookie scoop, scoop about 12 to rounds of dough onto a dinner plate and chill for about 30 minutes or until firm enough to roll.
  • Roll the rounds in cinnamon sugar.
  • Arrange rounds about 2 1/2 inches apart on a parchment lined baking sheet.
  • Bake at 350 for 12-14 minutes. Tops should appear set and slightly cracked. Let the cookies cool for about 5 minutes on the baking sheet, then carefully transfer to a wire rack and cool completely.


I use 140 grams of flour for this recipe which is a "generous" cup or a cup plus a tablespoon depending on how you measure. For best results, weigh the flour. If you don't have a scale and the dough seems too soft after you've used 1 cup, you can add an extra tablespoon.