Last Updated on January 25, 2026

These Vegan Chai Snickerdoodles are the easiest cookies to make.

They are similar to the traditional snickerdoodle but, of course, veganized.

Notice the egg substitute that I used for this recipe is tofu.

I love to use tofu in my cookie recipes because it consistently makes a soft and cakey cookie.

Below are other cookies I like to use tofu in…

And because tofu will not change the flavor of the cookies, it is the perfect egg substitute.

As for the flavor of the snickerdoodle cookie, we all can get pretty bored making the same cookies every time.

So why not experiment with different spices to create new flavors.

And because I am a huge fan of chai tea, I thought, why not create a cookie with the same spices.

Even though these cookies are vegan I still use simple ingredients, and are quick and easy to whip up, but most importantly the taste is phenomenal!

Like with all cookies, they’re best when enjoyed with a hot or cold beverage.

So why not enjoy your cookies with my Vegan Hot Chocolate or my Homemade Vegan Chai.

Ingredients for the cookies

Tofu – The best tofu to use in cookies is the silken soft tofu. This delicate, smooth tofu is perfect for an egg substitute, it blends nicely into a creamy consistency with the other ingredients. (No lumps)
Flour – I recommend an all purpose white flour for these cookies.
Sugar – With this snickerdoodle cookie I used a pure cane white sugar only.
Oil – I used the mild flavored avocado oil in these cookies.
Baking Soda – Combining baking soda with cream of tartar in these cookies provides a quick and powerful reaction all at once, making them soft and flaky.
Cream of Tartar – Cream of tartar has always been used in my snickerdoodle cookies. Cream of tartar provides a soft and flaky texture along with adding that tangy note to these cookies.
Salt – Salt enhances all the flavors of the ingredients in the cookies.
Pure Vanilla Extract – Adding vanilla to the cookies adds just a hint of vanilla as well as enhancing the other flavors of the cookies.
Spices – Spices used in these cookies are ground ginger, cardamom, clove, nutmeg, and cinnamon.

Sugar Coating

Sugar – I used a pure cane white sugar.
Spices – A mix of ground cinnamon, ginger, cardamom, clove, and nutmeg.

How to make Vegan Chai Snickerdoodles

Drain and wrap the tofu block into a linen towel, let this rest for about 10 minutes before cutting it in half.

After 10 minutes, cut the block in half and add to a mixing bowl, along with oil, and sugar, then blend together until creamy.

Next add the baking soda, cream of tartar, salt, spices, and vanilla.

Beat until combined, scraping the bowl as needed.

Continue by slowly adding the flour, about 1/2 cup at a time.

Blending each time until all the flour has been added.

Next, chill the dough by covering the bowl and placing into the refrigerator for up to an hour.

While the cookie dough is chilling, mix together the sugar, ground cinnamon, ginger, cardamom, cloves, and nutmeg, set aside.

Next, preheat the oven to 400° F.

Prepare two baking sheets with parchment paper, set aside.

After an hour, remove the dough from the refrigerator.

Scoop about 1 1/4 Tbsp of dough out of the bowl and roll into a ball.

Drop the dough balls into the sugar mixture, roll to cover each ball completely and place onto the prepared baking sheets.

Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.

Slide the baking sheets into the oven and bake for 9 minutes, place both baking sheets in the oven at the same time.

After 9 minutes, rotate the baking sheets and continue baking for another 9 minutes.

Watch your cookies closely, baking times can vary.

When your cookies are done, they should be soft but firm to the touch and the bottoms a light brown color.

Once the cookies are done, remove from the oven and let cool on the baking sheets for about 5 minutes and then move to a cooling rack to cool completely.

Store the cookies in a air tight container or freeze for later.

Lisa