These gorgeous tofu cookies can be made using just 5 Ingredients, in under 30 minutes! And the best part? No one has to know that one of the ingredients is TOFU. Suitable for a gluten-free, grain free, low carb, dairy-free and vegan diet!
Tofu has distinct nutty and sweetness, and I was always curious about how well it is balanced with savory ingredients. I always wanted to try it in a dessert or sweet snacking recipe, and here I am with another successful dish I call “EASY 5-INGREDIENT PRESSED TOFU COOKIES “
Yes, we are obsessed with cookies, and this one will sweep you off your feet every time you bite into it. It is gluten-free, dairy-free, low in carbs, and most important, it is vegan! They are very cute and eye-catching in constructure and just require less than 30 minutes in the kitchen. Indeed, it will be a delicious solution to your sweet tooth and cravings.
Ingredients used to make these Press / Shaped Tofu 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
- Coconut flour – Coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- 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
- 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.
More Tofu Recipes
How to Make
How to Make “Cookie Press” Tofu 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
STEP 4
Use a mooncake mold / press, or a cookie stamp to indent shapes onto the cookies
STEP 5
Do the same for the rest of the cookie balls, and bake.
Recipe Variations and Optional Add Ins:
- Flavor it! Add natural extracts or flavorings. Lemon extract goes really well with this recipe. For a chocolate version, add 1 Tbsp of cocoa powder
- Add color! Try adding a tsp of Cardamom Powder or Chai Tea Powder to the batter with the other dry ingredients. Matcha powder, beetroot powder, and turmeric are also great for adding natural color.
How to Store
- You can store these tofu 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 tofu 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.
Pressed Tofu Cookie (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
- 1 1/2 cup almond flour
- 2 Tbsp coconut flour
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
- Arrange the cookie balls in a baking sheet at least 1 inch apart
- Use a mooncake mold press or cookie stamp to press shapes onto the individual cookies.
- Bake in a preheated oven 350F for 13-15 minutes or until the tops are dry
Notes
Nutrition
Saved as a favorite, I like your blog!
so creative!
Hi! What would you recommend as a substitute for the tofu? Thanks@
Hi TG, I haven’t tried other substitutes, but you could try using mashed cooked beans such as chickpeas or white beans, which can provide a similar texture and nutrition. I hope this helps, and please let me know if you have any other questions or concerns!