Last Updated on April 13, 2022
These Vegan Snickerdoodle cookies are not like traditional snickerdoodle cookies… they are much better!
I am pretty sure all of us have made snickerdoodle cookies at one time in our life.
Being somewhat similar to a sugar cookie but with a slight tang from the cream of tartar.
And we can’t forget about rolling these cookies in cinnamon and sugar before baking.
In this recipe, I used tofu for an egg substitute and here are a few reasons why:
1. The cookies turn out incredibly soft.
2. The cookies are more flaky.
3. You will never taste the tofu.
4. You have a perfect cookie every time!
But besides all of these reasons, the number one reason for making this cinnamon sugar cookie is this, they are phenomenal!
You really will be asked to make these easy cookies for your family and asked to give up the recipe!
Everyone will fall in love with these easy, soft, cinnamon-y, and flaky cookies!
Vegan Snickerdoodle Cookies
Ingredients
4 Tbsp Olive Oil
4 Tbsp Vegan Margarine
7 oz. ( half a block) Soft Tofu
1/2 Cup White Sugar
1/2 Cup Brown Sugar
2 3/4 Cup Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Salt
Cinnamon Sugar Coating
2 Tbsp Brown Sugar
1 tsp Cinnamon
Instructions
Drain the tofu. Wrap into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain. About 10 minutes.
Tofu 
Wrap and drain Tofu
Place the Tofu into a mixing bowl along with the Olive Oil, Margarine, White Sugar, and Brown Sugar. Blend until creamy.
In a medium mixing bowl, combine flour, cream of tartar, baking soda, and salt.
Slowly add the flour mixture to the creamy mixture, blending until well combined.
Cover bowl and place into the refrigerator for up to an hour, to chill the dough.
While the cookie dough is chilling, mix up the cinnamon and sugar coating for your cookies and set aside.
Preheat oven to 400°F.
Prepare cookie sheets with parchment paper.
Remove 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 and roll in the mixture to cover the ball completely and place onto a parchment covered cookie sheet.
Continue until all the dough is gone and the cookie sheets are full. Making sure the cookies are spaced about 2 inches apart.
Slide the cookie sheet into the oven and bake for 7 minutes, then rotate the cookie 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.
Remove from the oven and let cool on the cookie sheet for about 5 minutes and then move to a cooling rack to cool completely.
Serve your Vegan Snickerdoodle Cookies with a hot beverage of your choice or with a nice glass of your favorite ice cold beverage.
Store in a air tight container or freeze for later.
Vegan Snickerdoodle Cookies
Ingredients
- 4 Tbsp Olive Oil
- 4 Tbsp Vegan Margarine
- 7 Oz Soft Tofu half a block
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 2 3/4 Cups Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Tbsp Brown Sugar
- 1 tsp Cinnamon
Instructions
- Drain the tofu. Wrap into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain. About 10 minutes.
- Place the Tofu into a mixing bowl along with the Olive Oil, Margarine, White Sugar, and Brown Sugar. Blend until creamy.
- In a medium mixing bowl, combine flour, cream of tartar, baking soda, and salt.
- Slowly add the flour mixture to the creamy mixture, blending until well combined.
- Cover bowl and place into the refrigerator for up to an hour, to chill the dough.
- While the cookie dough is chilling, mix up the cinnamon and sugar coating for your cookies and set aside.
- Preheat oven to 400°F.
- Prepare cookie sheets with parchment paper.
- Remove 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 and roll in the mixture to cover the ball completely and place onto a parchment covered cookie sheet.
- Continue until all the dough is gone and the cookie sheets are full. Making sure the cookies are spaced about 2 inches apart.
- Slide the cookie sheet into the oven and bake for 7 minutes, then rotate the cookie 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.
- Remove from the oven and let cool on the cookie sheet for about 5 minutes and then move to a cooling rack to cool completely.
- Serve your Vegan Snickerdoodle Cookies with a hot beverage of your choice or with a nice glass of your favorite ice cold beverage.
- Store in a air tight container or freeze for later.
