Baking without eggs doesn’t mean missing out on cozy fall treats! These Eggless Apple Pie Spice Snickerdoodle Cookies are soft, warmly spiced, and filled with all the comforting flavors of autumn. Rolled in an apple pie spice-sugar coating and finished with a light glaze, they’re simple to make with everyday ingredients yet feel extra special. Tested until foolproof, this is the kind of recipe that brings joy to everyone at the table—safe, delicious, and always a hit.
Oriana’s Thoughts On The Recipe
As an allergy mom, I know how hard it can be to find festive fall desserts that feel just as special as the classics—but still safe for everyone to enjoy. That’s why I’m so excited to share these Eggless Apple Pie Spice Snickerdoodle Cookies with you. They’re soft, chewy, and full of cozy spice, but best of all, they don’t need a single egg to turn out amazing.
I’ve spent over 12 years perfecting egg-free baking for my family, and recipes like this one are exactly why I love what I do. These cookies fill your kitchen with the smell of autumn and bring those little moments of joy when you see your loved ones light up with the first bite. They’ve quickly become a seasonal favorite in my home, and I know they’ll be one in yours too.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Granulated Sugar (for coating and dough): Adds sweetness and helps create a light, crisp exterior when the cookies are rolled in sugar before baking. You can use light brown sugar for a slightly deeper flavor.
- Apple Pie Spice (for coating, dough, and glaze): The star of this recipe! This warm blend of cinnamon, nutmeg, and allspice gives the cookies their cozy fall flavor. If you don’t have apple pie spice, you can make your own with cinnamon, nutmeg, and a pinch of allspice.
- All-Purpose Flour: Provides the structure for the cookies. For a gluten-free option, substitute with a 1:1 gluten-free baking flour blend.
- Baking Powder: Helps the cookies rise and stay soft and fluffy.
- Unsalted Butter: Adds richness and tenderness. If you only have salted butter, reduce the added salt slightly. A dairy-free butter substitute also works well.
- Salt: Balances the sweetness and enhances the flavors.
- Pure Vanilla Extract: Adds warmth and depth of flavor to the dough.
- Milk: Keeps the cookies moist and tender. My preferred milk for this recipe is evaporated milk. However, you can swap with whole milk or a dairy-free milk alternative if needed.
- Confectioners’ Sugar (optional): Used for the glaze, giving it a smooth and glossy finish.
Food Allergy Swaps
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the coating
Grab a small bowl and mix the sugar and apple pie spice together. This is what you’ll roll the cookie dough in later to give them that sweet, spiced crust. Set it aside for now.
Step 2 – Mix the dry ingredients
In another bowl, whisk the flour, apple pie spice, baking powder, and salt. This keeps everything light and even before it goes into the dough.
Step 3 – Cream the butter and sugar
In a big bowl, beat the butter, sugar, a pinch of salt, and vanilla together until smooth and creamy—it should take about 2 to 3 minutes. Don’t forget to scrape the sides of the bowl so everything mixes in nicely.
Step 4 – Bring it all together
Add the dry ingredients to the butter mixture and mix on low until just combined. Then pour in the evaporated milk and mix again until everything comes together. Don’t overmix—we just want it blended.
Step 5 – Shape and coat the cookies
Scoop out about 1 ½ tablespoons of dough for each cookie (roughly the size of a golf ball). Roll them into balls, then coat them generously in the sugar-spice mix you made earlier. Place them on a lined baking sheet. Chill the dough balls in the fridge for at least 30 minutes (or up to 2 days if you’re prepping ahead). If chilling longer than 2 hours, cover them.
Scoop out about 1 ½ tablespoons of dough for each cookie (roughly the size of a golf ball). Roll them into balls, then coat them generously in the sugar-spice mix you made earlier. Place them on a lined baking sheet. Chill the dough balls in the fridge for at least 30 minutes.
Step 6 – Prep the oven
When you’re ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone mats.
Step 7 – Get the cookies ready to bake
Take the chilled dough balls out of the fridge and place them on the baking sheets, leaving about 2 inches between each cookie.
Tip: If you only have one baking sheet, bake one batch first and keep the rest of the dough in the fridge until the oven is free again.
Step 8 – Bake the cookies
Bake for 10–12 minutes, just until the edges are set. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Step 9 – Add the glaze
Whisk together the glaze ingredients in a small bowl until smooth. Drizzle it over the cooled cookies and let it set. Then enjoy your cozy little bites of fall!
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Dough feels too sticky: Sticky dough can make rolling difficult. Pro Tip: Make sure to measure the ingredients properly, I recomend using a kitchen scale. Lightly flour your hands or chill the dough briefly to make it easier to handle.
- Cookies spreading too much: Sometimes cookies can flatten more than expected. Pro Tip: Chill the dough for 30 minutes before baking to help control spreading.
- Cookies too dry: Overbaking can cause them to lose their softness. Pro Tip: Keep a close eye on the oven and remove the cookies when the edges are just set and lightly golden.
➤ Extra Tips:
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.
- Portion the cookie batter into the same size. Use a spring-loaded scoop to spoon out the dough for evenly sized cookies (better for baking).
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
- Roll the dough generously in the sugar-spice coating for the best flavor and texture.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Let the cookies cool slightly before glazing so the glaze sets nicely instead of melting.
- For an extra boost of apple flavor, you can mix a little finely chopped or grated apple into the dough.
Variations & Additions
- Add finely chopped dried apples for a chewy, fruity bite.
- Swap the glaze for a simple dusting of powdered sugar if you prefer less sweetness.
- Stir in white chocolate chips for a creamy twist.
Storage and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: Let the cookies cool completely after baking. Then, place on a cookie sheet and flash-freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag! Roll in sugar-spice coating just before baking.
Frequently Asked Questions
Try These Egg-Free Fall Cookie Recipes Next!
Recipe Card
Eggless Apple Pie Snickerdoodle Cookies
Baking without eggs doesn’t mean missing out on fall treats! These Eggless Apple Pie Spice Snickerdoodle Cookies are soft, spiced just right, and coated in apple pie spice sugar with a sweet glaze on top. Made with simple ingredients and tested until foolproof, they’re cozy, allergy-friendly, and sure to bring joy to everyone at the table.
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
Coating:
- 1/3 cup (67 g) granulated sugar
- 1/2 teaspoon apple pie spice (see notes for substitute)
Cookie Dough:
- 2 1/4 cups (315 g) all-purpose flour
- 1 1/2 teaspoons apple pie spice (see notes for substitute)
- 1 teaspoon (4 g) baking powder
- 1 cup (230 g) unsalted butter, softened to room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 teaspoon (2 g) salt
- 1 1/2 teaspoons (7.5 ml) pure vanilla extract
- 2 tablespoons (30 ml) evaporated milk (see notes for substitute)
Glaze (optional):
- 1/2 cup (60 g) confectioners’ sugar
- 1/4 teaspoon apple pie spice (see notes for substitute)
- 2 teaspoons (10 ml) milk
Instructions
- Mix the coating ingredients together in a small bowl. Set aside.
- Whisk the flour, apple pie spice, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, sugar, salt, and vanilla together on medium-high speed until smooth and creamy, about 2 – 3 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients and mix on low until combined. Then, add evaporated milk and mix just until incorporated.
- Roll balls of dough, 1 1/2 tablespoons each (about 30 g balls), and then roll generously into apple pie spice/sugar mixture to coat. Place dough balls onto a large lined baking sheet. Chill the shaped cookies for at least 30 minutes and up to 2 days. Cover them if chilling for longer than 2 hours.
- Preheat oven to 350° F (180° C). Line two baking sheets with parchment paper or a silicone baking mat.
- Remove chilled cookies from the refrigerator. Place the cookies onto the prepared baking sheets, spacing the cookies about 2 inches apart.Note: I recommend baking one sheet at a time. Keep the rest of the cookies in the fridge while the first batch bakes.
- Bake for 10 – 12 minutes. Remove from oven. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: Mix the glaze ingredients in a small bowl until smooth. Drizzle over the cookies.
Oriana’s Notes
Apple Pie Spice Mix: This is a blend of ground cinnamon, nutmeg, allspice, and ginger, and is easily found in most American grocery stores. If you don’t have it available, you can make your own blend. To make 2 1/4 teaspoons (what you need for this recipe), mix: 1 1/4 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.
Evaporated milk: I like to use evaporated milk in this recipe because it helps create the perfect texture while adding a hint of caramelized flavor. Evaporated milk is simply regular milk that has been heated to remove about 60% of its water content, resulting in a thicker and creamier consistency. While you can substitute regular milk (dairy or non-dairy) in this recipe, keep in mind that its higher water content can lead to a slightly thinner texture and less richness compared to using evaporated milk. Check out my post about How to Make Evaporated Milk at home.
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, coat them, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookie balls can be baked without thawing first! Add an extra minute to the baking time.
Food Allergy Swaps:
Recipe Tips For Success:
➤ Potential Recipe Challenges & Pro Tips:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dough feels too sticky: Sticky dough can make rolling difficult. Pro Tip: Make sure to measure the ingredients properly. I recommend using a kitchen scale. Lightly flour your hands or chill the dough briefly to make it easier to handle.
- Cookies spreading too much: Sometimes cookies can flatten more than expected. Pro Tip: Chill the dough for 30 minutes before baking to help control spreading.
- Cookies too dry: Overbaking can cause them to lose their softness. Pro Tip: Keep a close eye on the oven and remove the cookies when the edges are just set and lightly golden.
- Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.
- Portion the cookie batter into the same size. Use a spring-loaded scoop to spoon out the dough for evenly sized cookies (better for baking).
- Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.
- Roll the dough generously in the sugar-spice coating for the best flavor and texture.
- Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
- Let the cookies cool slightly before glazing so the glaze sets nicely instead of melting.
- For an extra boost of apple flavor, you can mix a little finely chopped or grated apple into the dough.
- Add Nuts: For a bit of crunch, you can fold in some chopped pecans or walnuts into the dough.
- Apple Chunks: For extra apple flavor, you can add finely chopped dried apples to the dough.
- Cranberry Twist: Dried cranberries can be a wonderful addition, adding a bit of tartness to balance the sweetness.
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition
Calories: 161kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 70mgPotassium: 21mgFiber: 0.3gSugar: 12gVitamin A: 244IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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These are the BEST snickerdoodle cooky! The only doodle cooky that ever worked out, so thank you for your eggless recipes!.5th star doesn’t light up but they are 5 stars.
Hello Mary! Yay!! I’m so happy to hear these snickerdoodles worked out perfectly for you. 🥰 Thank you so much for the sweet words and for the 5 stars (even if the button was being stubborn, haha). I really appreciate your support!
Easy and SO DELICIOUS!
Hello Kim! Yay!! I’m so glad you thought it was easy and delicious—that’s the best combo 😍 Thank you for your sweet feedback! 💕
Looking forward to making these for my brother. He love’s snickerdoodle cookies. He has no allergies but I like making your recipes with no eggs. This way I can share them with my little bonus nephew who is allergic to eggs.
Hello Stacey! Aww, that’s so thoughtful of you! 🥹 I love that you’re making something everyone can enjoy together—that’s exactly the heart behind my recipes. I hope your brother and your sweet bonus nephew both love the snickerdoodles! 💕