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You are here: Home / Desserts / Cookies / Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb)

February 13, 2021

Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb)

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Gluten Free
Vegan
Low Carb
Under 100 Calories

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!

tofu snowball cookies
What You'll Find in this Post:
1. Ingredients used to make these Tofu Snowball Cookies
2. How to Make Tofu Snowball Cookies
3. Recipe Variations and Optional Add Ins:
4. More Tofu Recipes You’ll Love
5. How to Store
6. Final Tips
7. More cookie recipes here!
8. Tofu Snowball Cookies (Made with Almond Flour)

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
Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb) - snowball cookies
Mori-Nu Silken Tofu, Firm, 12.3 Ounce
  • 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

vegan tofu cookies- snowball cookies

How to Make Tofu Snowball Cookies

STEP 1

mashed silken firm tofu using fork

Use a fork to mash the tofu until no large lumps remain

STEP 2

Mix all the ingredients together

STEP 3

roll vegan tofu cookie dough into balls

Roll into balls and bake

STEP 4

vegan tofu cookies- snowball cookies

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.
Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb) - snowball cookies

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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.
Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb) - snowball cookies

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.
save this recipe for later! Pin now at Pinterest
Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb) - snowball cookies

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vegan tofu cookies- snowball cookies

Tofu Snowball Cookies (Made with Almond Flour)

Easy 5-Ingredient Vegan Tofu Snowball Cookies (Gluten Free & Low Carb) - snowball cookiesAll Purpose Veggies
4.67 from 3 votes
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Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 25 cookies
Calories 72 kcal

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

*I’ve used raw cane (white) sugar and honey powder with good results. Note that if you use darker sugars such as coconut, maple, date, brown sugars, your cookies may end up looking darker.

Nutrition

Calories: 72kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 1mgPotassium: 9mgFiber: 1gSugar: 1gCalcium: 20mgIron: 1mg***Net Carbs: 1g
Keyword cookies, tofu
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Rate this Recipe here

Filed Under: Cookies, Desserts, Gluten-Free, Keto, Low Calorie, Low Carb, Snacks, Vegan Tagged With: cookies, glutenfree, Keto, LowCalorie, LowCarb, tofu, Vegan

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Reader Interactions

Comments

  1. Anonymous says

    February 18, 2021 at 12:14 pm

    5 stars
    I can’t wait to try this

    Reply
  2. Tish says

    February 10, 2022 at 8:49 pm

    Hello, what would happen if you used soft silken tofu? Thanks.

    Reply
    • All Purpose Veggies says

      February 13, 2022 at 9:15 am

      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!

      Reply
  3. Joan Giardina says

    April 19, 2022 at 10:25 am

    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?

    Reply
    • Joan Giardina says

      April 20, 2022 at 3:44 pm

      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.

      Reply
      • All Purpose Veggies says

        April 21, 2022 at 6:50 pm

        Updated to 15-25 minutes for now. I’ll try this recipe again soon and give the final update. Thanks again!

        Reply
    • All Purpose Veggies says

      April 21, 2022 at 6:49 pm

      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.

      Reply

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Hi! My name is Bora, and I love baking desserts and veggies. Sometimes together.

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