Vegan Snickerdoodle Cookies
These cookies use simple ingredients, are so quick and easy to whip up, and the taste is phenomenal!
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.