Vegan Chocolate Chip Cookies
A soft, cake-like Vegan Chocolate Chip Cookie.
Equipment
- Free-standing mixer
Ingredients
Cream together these ingredients
- 4 Tbsp Olive oil
- 4 Tbsp Vegan Margarine
- 1/2 cup White sugar
- 1/2 cup Brown sugar
- 1/2 cup Soft Tofu Drain Tofu and wrap into a linen towel before starting anything in the recipe. That will give the tofu enough time to completely drain.
Then add
- 1 tsp Baking Soda
- 1 tsp Pure Vanilla Extract
- 2 Tbsp Hot water
- 2 1/2 cup Flour Add flour a 1/2 cup at a time.
After the dough is well blended stir in the chocolate chips.
- 1 cup Chocolate Chips
Instructions
- Drain the tofu. Wrap 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, and brown sugar. 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.
- Watching 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.
Notes
Please remember that baking times can vary. So many factors can contribute to this. So keep a close eye on those cookies while you bake them.