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Easy Vegan Snickerdoodles (Soft & Chewy!)

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Soft, chewy vegan snickerdoodles coated in a warm cinnamon-sugar crust. Made with silken tofu for moisture, these classic cookies are cozy, simple, and completely plant-based.

Ingredients

Coating:

50 g (1/4 cup) granulated sugar

2 tsp ground cinnamon

Cookies:

150 g (5.3 oz) vegan block butter, room temperature

100 g (1/2 cup) soft brown sugar

100 g (1/2 cup) granulated sugar

30 g (2 tbsp) soft silken tofu

2 tbsp vanilla extract

250 g (2 cups) plain flour

1 tsp cream of tartar

1 tsp baking soda

1/2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp sea salt

Instructions

  1. Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
  2. Mix the coating sugar and cinnamon in a small bowl; set aside.
  3. In a large bowl, beat vegan butter, brown sugar, and granulated sugar until creamy.
  4. Blend in silken tofu and vanilla extract until combined.
  5. Sift in flour, cream of tartar, baking soda, baking powder, cinnamon, and sea salt. Mix until a dough forms.
  6. Scoop portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
  7. Place coated dough balls on baking sheets, spaced apart.
  8. Bake for 10–12 minutes, until edges are set but centers look soft.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Add a pinch of nutmeg for extra warmth.

Slightly underbake for chewier cookies.

Sandwich two cookies with vegan cream cheese frosting for a fun twist.

Experiment with different sugars (e.g., coconut sugar) for coating.

Dough can be frozen and baked from frozen with extra bake time.

Nutrition

Find it online: https://justsosavory.com/easy-vegan-snickerdoodles-soft-chewy/