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  • Writer's pictureMessy Vegan Baker

Day 2: Eggnog Snickerdoodle Cookies

Full disclosure, I used to hate Eggnog until I tried the vegan version. I don’t know why, but it’s so much better than the original stuff. It’s a classic flavor during the holidays so naturally I had to incorporate it somehow in my 12 Days of Baking. So, we’re making Eggnog Snickerdoodle cookies, and let me tell you, they’re delicious! This recipe is based off of Mark Bittman’s How to Bake Everything. This recipe makes about 34 cookies.







1 c coconut oil (or 2 sticks of vegan butter)*

1 vegan egg (you can either use ground flaxseed or an egg replacer like Bob’s Red Mill Egg Replacer)**

1 1/2 c granulated sugar

1/2 c vegan eggnog*** (I’ve used bot Silk and So Delicious and both of them are good)

2 3/4 c flour

1 tbsp baking powder

1/2 tsp salt

1/2 tsp nutmeg


1/4c granulated sugar

2 tbsp cinnamon

1/4 tsp nutmeg


Get out two baking sheets and either line them with parchment paper, or just set them aside

In a small bowl, combine the egg replacer or flaxseeds with water***

Measure out 1/2 c vegan eggnog and set aside (you want it as room temperature)

In another separate bowl, combine the flour, baking powder, salt, and nutmeg

In a stand mixer, or in another bowl if you don’t have a stand mixer, combine the coconut oil with the sugar and beat until well combined (It will look smooth and creamy when it’s well combined)

Add in the vegan egg replacer and continue to beat until well incorporated

Slowly add the vegan eggnog, giving it time to incorporate with the mixture (It should look smooth and creamy once the eggnog is mixed in)

Add in the dry ingredients and mix until it’s just combined (remember, mix the dough as little as possible so you get a light caky texture)

Put the batter in a bowl, cover with plastic wrap, and put in the fridge anywhere from 30 minutes up to overnight

Preheat your oven to 350 degrees F

In a bowl, combine the sugar, cinnamon, and nutmeg

Using a tablespoon size scoop, or eyeballing it, roll the

Roll the tablespoon size dough in the mixture, getting an even coat all around

Place them on the un-greased baking sheet, making sure to spread them out evenly, about 2 inches apart so they have room to spread

Once the baking sheet it full of the cookies, place them in the freezer for about 8 minutes

Bake them for about 10 - 12 minutes or until the edges are slightly golden or crunchy to the touch

Let them cool for a few minutes on the baking sheet, then transfer them to a wire wrack to cool completely


These cookies will keep for about 2 weeks in the fridge or up to a few months in the freezer


*If you’re using vegan butter, make sure you leave it out long enough so it’s ROOM TEMPERATURE

**I’m not giving specifics because it depends on what egg replacer you’re using. So just follow their instructions. If you’re using a flaxseed egg, do 1 tbsp ground flaxseed with 3 tbsp water. Note: If using a flaxseed egg, it will show up in the cookie as little specks.

***If your eggnog isn’t room temperature when it’s time to use it, stick it in the microwave for about 15 seconds

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