Last Updated on February 7, 2026

Because I am a huge fan of snickerdoodles and chocolate, I decided to create the Vegan Chocolate Snickerdoodles.

If you have ever made snickerdoodles, you know that they are one of the easiest cookies to make and use simple ingredients.

With this recipe I wanted to try not only adding chocolate but also adding a little something that would add a different flavor, such as crushed freeze-dried strawberries.

I thought the mix of chocolate and strawberries would make this a perfect cookie for Valentine’s day.

In the traditional snickerdoodle recipe, you roll the cookies in a cinnamon sugar mix before baking.

With this recipe, I crushed freeze-dried strawberries and mixed this together with sugar.

Then I rolled the dough in the mixture before baking.

The cookies had a pink hue before baking, but they lost that look after baking.

But the strawberry mixture still added a slight strawberry flavor to the cookies.

They still have that traditional snickerdoodle flavor but with the hint of a chocolate covered strawberry, YUM!

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 as the fat 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 cake-like texture along with adding that tangy note to these cookies.
Unsweetened Cocoa Powder – The cocoa powder adds a deep dark cocoa color along with a rich chocolate flavor.
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.

Sugar Coating

Freeze-Dried Strawberries – I crushed freeze-dried strawberries in a coffee grinder to make the mixture to roll the cookies in before baking.
Sugar – I used a pure cane white sugar.

How to make Vegan Chocolate Snickerdoodles

Drain and wrap the tofu block into a linen towel, let this rest for about 10 minutes.

While the tofu is draining, preheat the oven to 400° F.

Prepare two baking sheets with parchment paper, set aside.

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, cocoa powder, and vanilla.

Beat until combined, scraping the bowl as needed while mixing.

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

Blending each time until all the flour has been added.

Next crush the freeze-dried strawberries in a coffee grinder.

Mix together the powdered strawberries and sugar in a small mixing bowl, set aside.

Scoop about 1 1/4 Tbsp of dough out of the bowl.

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 10 minutes.

After 10 minutes, rotate the baking sheet and continue baking for another 10 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 lightly browned.

Once the cookies are done, remove from the oven and let cool on the baking sheet 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