Who knew such delicious cookies could be made from tofu? Presenting one of the easiest and HEALTHIEST cookie recipes ever, with just 5 ingredients. This recipe is so easy to make and takes only minutes to prepare. It’s perfect for a quick, healthy snack or for entertaining. Suitable for a gluten-free, grain free, low carb, dairy free and vegan diet!
Ingredients used to make these Tofu Snowball Cookies
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Almond flour – I used blanched almond flour
- Raw Cane Sugar – usually I would recommend that you use coconut sugar, maple sugar or date sugar since they are less processed sugars, but I chose raw cane sugar because I wanted to keep the cookies light-colored. Feel free to use sugar-free options such as monk fruit sweetener or stevia (just be sure to convert according to package instructions).
Update: you can also use honey powder instead of sugar (but the recipe will no longer be vegan)
Honey powder is basically de-hydrated honey that can be used instead of sugar for most recipes, and can be rehydrated with water
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Silken Tofu– (firm) like this one
- Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
How to Make Tofu Snowball Cookies
How to Make Tofu Snowball Cookies
STEP 1
Use a fork to mash the tofu until no large lumps remain
STEP 2
Mix all the ingredients together
STEP 3
Roll into balls and bake
STEP 4
Roll the baked cookies in powdered sugar
Recipe Variations and Optional Add Ins:
- Add some texture! You can add finely diced lemon zest, orange zest, apples, pear, or dried fruits like cranberries, raisins or apricot
- Flavor it! Add natural extracts or flavorings. Lemon extract goes really well with this recipe.
- Chocolate Chip Snowball Cookies – fold in some chocolate chips to the batter before baking
- Do you like Chai, Cinnamon or Cardamom? Try adding a tsp of Cardamom Powder or Chai Tea Powder to the batter with the other dry ingredients.
More Tofu Recipes You’ll Love
How to Store
- You can store these snowball cookies covered at room temperature for up to 7 days. For longer storage, you can place them in a plastic freezer bag or airtight container to store in the fridge for up to 14 days, or freeze up to 4 months.
Final Tips
- Baking time (as well as serving size) will vary based on the size of your cookies the material (silicone vs metal) of the pan. Bake the cookies until the top is dry, and the base of the cookies are golden brown.
Tofu Snowball Cookies (Made with Almond Flour)
Ingredients
- 1/2 cup mashed silken firm tofu about 100 g
- 1/4 cup granulated sugar of choice*
- 1/4 cup light olive oil or melted coconut oil
- 2 cup almond flour
- 1 pinch salt
- 1/4 to 1/2 cup powdered sugar of choice*
Instructions
- Mash the tofu using a fork so that it becomes smooth without any big chunks
- Mix the mashed tofu with the oil and sugar
- Then add the rest of the ingredients until a smooth dough forms.
- Chill in the fridge for half an hour, then roll into 1-2 tablespoon sized balls
- Bake in oven 350F for 15-25 minutes or until the tops are dry
- Roll the baked cookies in the powdered sugar. Enjoy!
Notes
Nutrition
I can’t wait to try this
Hello, what would happen if you used soft silken tofu? Thanks.
Hi Tish, you can use soft silken tofu here but I would recommend draining the water out of the tofu using a nut bag or cheesecloth. Otherwise, the cookie dough would have too much water and probably won’t cook all the way. Hope this helps!
Love the recipe! You mention salt at first, but it’s not in the ingredients. I used 1/4 of a tsp. How much salt do you add?
Also, am I the only one who found the bake time way too short? The cookies were a total mush. I had better luck turning them over after 15 minutes and baking them 10 minutes longer.
Updated to 15-25 minutes for now. I’ll try this recipe again soon and give the final update. Thanks again!
Hi Joan, nice catch! and thank you for letting me know! I may have added a pinch of salt, but I’ll have to try the recipe again to be sure. I think 1/4 tsp sounds reasonable, though, considering the size of the cookie dough.