Last Updated on March 26, 2022

How I turned a old family favorite cookie recipe into these Vegan Chocolate Chip Cookies.

This chocolate chip cookie recipe was a favorite in my home, but the one problem was that it was not vegan because of the eggs.

So it was on to experimenting for a egg substitute.

It was not so easy finding that substitute because this was over 20 years ago and there really was not the variety that is available today.

I tried everything I could think of or find, such as pureed prunes, apple sauce, a powdered egg substitute, and mashed banana’s.

But they made the cookies dry, hard, and not so tasty.

Then I thought of trying tofu, and what a pleasant surprise!

The cookies were soft, cakey, the texture was fluffy, they simply were the best looking cookies!

And the taste was just like the original chocolate chip cookies, sweet and full of ooey gooey chocolate chips.

So what did I do?

I substituted the eggs in the recipe for 1/4 th cup of tofu per egg.

And I didn’t change anything else in the recipe, all the other ingredients are exactly the same as the old recipe.

No one will ever know that these cookies have tofu in them!

It is unbelievable how easy it is to change a regular cookie recipe into a vegan recipe.

And once you make these cookies for your family, you will understand why.

You and your family will all love the soft, cake like, and taste of these chocolate chip cookies.

What ingredients are needed for these cookies

Tofu – A soft silken tofu is used as the egg substitute for this recipe. It is important to find the soft silken tofu and not the soft tofu. There is a difference, the soft silken tofu is a softer and creamer consistency, which will make the tofu much easier to blend up in the batter. You will find this soft silken tofu packed in water and in the refrigerator section of the grocery stores.
Oil – I used olive oil for this recipe. The oil is the fat that is needed to soften the cookies and hold the cookies together.
Vegan Margarine – Vegan margarine will help with the softening, shape, spread, and texture of the cookies.
Sugars – White and Brown sugar are used to sweeten the cookies.
Baking Soda – Baking soda gives the cookies a chewy and coarse texture.
Pure Vanilla Extract – Vanilla extract enhances all the flavors in the recipe.
Hot Water – The hot water will give the cookies a softer and fluffier result.
Flour – Use a all purpose flour for these cookies.
Chocolate Chips – Use your favorite brand.

Remember you don’t have to always buy expensive cook books or ingredients to make something from scratch. Experiment and do some research. I find it so much easier and so much more fun to change the old recipes.

How to make these Vegan Chocolate Chip Cookies

Drain the tofu by wrapping the tofu into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain, this can take up to 10 minutes.

Preheat the oven to 350°F.

Prepare 2 baking sheets with parchment paper and set aside.

In a free standing mixer, place the drained tofu into the mixing bowl along with the oil, margarine, white sugar, brown sugar, and blend until creamy.

Now slowly add the flour, baking soda, hot water, and vanilla, continue blending.

After the dough is well blended, stir in the chocolate chips.

Next, scoop out about 1/8 cup of the cookie batter onto the baking sheet.

Continue until the baking sheet is full, leaving the cookies about 1 1/2 to 2 inches apart from each other.

After filling the baking sheet, place into oven and bake for about 6 to 8 minutes, rotate the baking sheet and bake for another 6 to 8 minutes.

Make sure to watch the cookies closely, baking times can vary.

Once the cookies have a light brown color around the edges, pull from the oven and move to a cooling rack.

Serve your Vegan Chocolate Chip Cookies with a hot beverage of your choice or with a nice glass of your favorite ice cold beverage.

Store the cookies in a air tight container.