Last Updated on June 8, 2024
These Vegan Snickerdoodle cookies are not like traditional snickerdoodle cookies… they are much better!
You will fall in love with the soft and flaky texture along with the warming yet sweet flavor of cinnamon.
The original cookie recipe has been made in most families for generations, and why not, these are the easiest cookies to make.
They use simple ingredients, are so quick and easy to whip up, and the taste is phenomenal!
But we all know that the original snickerdoodle cookie was not vegan, so I had to come up my own vegan version of this cookie.
This cookie had to be soft just like the original and taste just like the snickerdoodle cookies we all love.
So I found the best egg substitute for this cookie was tofu.
I love using tofu in a cookie recipe, my results are always a soft cakey cookie.
And the snickerdoodle is the one cookie that I prefer to be soft and flaky.
No one will ever know that these cookies are vegan, because they taste just like the old traditional snickerdoodle cookie.
Ingredients needed for these cookies
- Oil – In this recipe I used olive oil or you can use avocado oil.
- Margarine – Use your favorite vegan margarine.
- 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)
- Sugar – I used both the pure cane sugar and brown sugar in these cookies.
- Flour – The best flour for these cookies is the all purpose white flour.
- 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.
- 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.
- Salt – Salt enhances all the flavors of the ingredients in the cookies.
Cinnamon Sugar Coating
- Sugar – I have used many different sugars for the coating of these cookies. I love using a coarse sugar such as turbinado or demerara sugar. But I have also used a pure cane or brown sugar. Use what you have on hand.
- Ground Cinnamon
How to make Vegan Snickerdoodle Cookies
Drain the tofu and wrap the 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, margarine, and sugars, blend together until creamy.
In a separate mixing bowl, combine flour, cream of tartar, baking soda, and salt.
Slowly add the flour mixture to the creamy mixture, blending until well combined.
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 up the cinnamon and sugar coating for your cookies and set aside.
Preheat the oven to 400°F.
Prepare baking sheet with parchment paper, set aside.
After an hour, remove the dough from the refrigerator.
Scoop about 1 1/2 Tbsp of dough out of the bowl and roll into a ball.
Drop the dough balls into the sugar and cinnamon mixture, roll to cover each ball completely and place onto the prepared baking sheet.
Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
Slide the baking sheet into the oven and bake for 7 minutes.
After 7 minutes, rotate the baking sheet and continue baking for another 7 minutes.
Watch your cookies closely, baking times can vary.
When your cookies are done, they should still be soft but firm to the touch and should have a slight brown edge.
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.
Vegan Snickerdoodle Cookies
Equipment
- 1 Free-standing mixer
Ingredients
- 4 Tbsp Oil I have used olive or avocado oil for this recipe.
- 4 Tbsp Vegan Margarine Use your favorite.
- 7 Oz Silken Soft Tofu half a block
- 1/2 Cup Pure Cane Sugar
- 1/2 Cup Brown Sugar
- 2 3/4 Cups All Purpose White Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
Cinnamon and Sugar Coating
- 2 Tbsp Sugar Any sugar will work, brown or pure cane sugar. I personally like to use a coarse sugar like turbinado or demerara sugar.
- 1 tsp Ground Cinnamon
Instructions
- Drain the tofu and wrap the 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, margarine, and sugars, blend together until creamy.
- In a separate mixing bowl, combine flour, cream of tartar, baking soda, and salt.
- Slowly add the flour mixture to the creamy mixture, blending until well combined.
- 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 up the cinnamon and sugar coating for your cookies and set aside.
- Preheat the oven to 400°F.
- Prepare baking sheet with parchment paper, set aside.
- After an hour, remove the dough from the refrigerator.
- Scoop about 1 1/2 Tbsp of dough out of the bowl and roll into a ball.
- Drop the dough balls into the sugar and cinnamon mixture, roll to cover each ball completely and place onto the prepared baking sheet.
- Continue until all the dough is gone and the baking sheets are full, spacing the cookies about 2 inches apart.
- Slide the baking sheet into the oven and bake for 7 minutes.
- After 7 minutes, rotate the baking sheet and continue baking for another 7 minutes.
- Watch your cookies closely, baking times can vary.
- When your cookies are done, they should still be soft but firm to the touch and should have a slight brown edge.
- 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.
