These beautiful tofu cookies are made with just five ingredients in under 30 minutes. The best part: they taste indulgent while remaining gluten-free, grain-free, low carb, dairy-free and vegan. No one needs to know one key ingredient is silken tofu.
Tofu brings a subtle nuttiness and gentle sweetness that pairs surprisingly well in desserts. I wanted to try it in a cookie, and the result is what I call “Easy 5-Ingredient Pressed Tofu Cookies.” These cookies are soft, slightly chewy and visually charming when pressed with a mold or stamp.
They’re quick to make, attractive, and versatile — perfect for satisfying a sweet craving while fitting into a plant-based or low-carb diet. You can shape them with a cookie press or mooncake mold for a special finish.
Ingredients used to make these Press / Shaped Tofu Cookies
Notes: these ingredients are commonly available in grocery stores or natural foods sections. Quantities and substitutions are listed below.
- Almond flour – finely ground almond flour gives structure and a tender crumb.
- Coconut flour – a small amount helps absorb moisture; it doesn’t substitute well for almond flour in equal amounts.
- Granulated sugar – raw cane sugar keeps the cookies light-colored; you can swap for coconut sugar or a sugar-free sweetener following conversion instructions.
- Silken (firm) tofu – mashed until smooth, it provides moisture and a tender texture.
- Light olive oil (or melted coconut or avocado oil) – adds fat for richness and helps the cookies hold together.
More Tofu Recipes
How to Make
How to Make “Cookie Press” Tofu Cookies
STEP 1
Use a fork to mash the silken firm tofu until smooth and free of large lumps.
STEP 2
Mix the mashed tofu with oil and sugar, then stir in the almond and coconut flours until a soft dough forms.
STEP 3
Chill briefly if needed, then roll the dough into 1–2 tablespoon-sized balls.
STEP 4
Use a mooncake mold, cookie press or stamp to shape the tops of the cookies.
STEP 5
Bake until the tops are dry and the bottoms are slightly golden.
Recipe Variations and Optional Add-Ins
- Flavor it: Add extracts such as lemon or vanilla. For chocolate, stir in 1 tablespoon of cocoa powder.
- Add color or spice: Fold in a small amount of matcha, beetroot or turmeric powder for natural color, or try cardamom or chai for a warm spice note.
How to Store
- Store cookies covered at room temperature for up to 7 days. Refrigerate in an airtight container for up to 14 days, or freeze for up to 4 months.
Final Tips
- Baking time and final texture depend on cookie size and pan material. Bake until the tops are dry and the bottoms are golden for the best texture.
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Pressed Tofu Cookie (Made with Almond Flour)
Ingredients
- ½ cup mashed silken firm tofu (about 100 g)
- ¼ cup granulated sugar of choice
- ¼ cup light olive oil (or melted coconut oil)
- 1½ cups almond flour
- 2 Tbsp coconut flour
Instructions
- Mash the tofu with a fork until smooth and free of large chunks.
- Mix the mashed tofu with the oil and sugar until combined.
- Add the almond and coconut flours and stir until a smooth dough forms.
- Chill the dough for about 30 minutes, then roll into 1–2 tablespoon-sized balls.
- Arrange the balls on a baking sheet at least 1 inch apart.
- Press shapes onto each cookie with a mooncake mold, cookie press or stamp.
- Bake in a preheated oven at 350°F (175°C) for 13–15 minutes or until the tops are dry and the bottoms are lightly golden.
Notes
*Raw cane sugar keeps the cookies light in color; you may substitute coconut sugar, maple sugar or brown sugar if you prefer.
Nutrition
Calories: 62 kcal | Carbohydrates: 2 g | Protein: 2 g | Fat: 6 g | Fiber: 1 g | Net Carbs: 1 g
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