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The Daily Wildcat

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The Daily Wildcat

The Daily Wildcat


    Conquer the Kitchen – Vegan Snickerdoodles

    1 cup sugar

    1/2 cup Earth Balance Natural Buttery Spread

    1 tsp vanilla extract

    3/4 cup silken tofu – blended or whisked until fine

    1 1/2 cups flour

    1/4 tsp cream of tartar

    1/4 tsp baking soda

    Sugar and cinammon for rolling

    Cream sugar, Earth Balance and vanilla extract together. Add the tofu to the Earth Balance and sugar mixture. Whip (or whisk) it all up until it’s light and fluffy.

    Whisk the dry ingredients together. Add 2/3 of the dry ingredients to the whipped mixture and whip until combined. Add in the remaining flour and mix by hand. Cover the dough with plastic wrap and refrigerate for 1 hour.

    Preheat oven to 375§ F.

    When the dough is chilled, line a cookie sheet with parchment paper. Form into balls made with about 2 tablespoons of dough. Roll each ball in cinnamon sugar. Squish them or use a fork to make a design!

    Bake at 375§ F for 10 minutes for chewy cookies, 12 minutes for crunchy. Remove from oven and let sit for 30 seconds. They’ll be very soft when they come out of the oven, but that’s fine! Gently remove cookies from the baking sheet and let cool for a few minutes on a wire rack before serving.

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