Chocolate Chocolate Chip Cookies
A soft cakey and extra Chocolaty Chocolate Chip Cookie!
Equipment
- Free-standing mixer
Ingredients
- 2/3 Cup Olive Oil
- 1 Cup Apple Sauce
- 1/2 or 7 oz. block 14 OZ package of Soft Tofu
- 3/4 Cup Sugar
- 1/2 Cup Unsweetened Vanilla Almond Milk
- 1 tsp Real Vanilla Extract
- 1 tsp Baking Soda
- 1/4 Cup Unsweetened Cocoa Powder
- 3 Cup Flour
- Pinch of Salt
- 2/3 Cup Chocolate Chips
Instructions
- 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 two baking sheets with parchment paper and set aside.
- Once the tofu has drained, cut the block of tofu in half. You only need one half of the block for this recipe. Save the other half for another recipe.
- Mix together the oil, apple sauce, tofu, sugar, almond milk, vanilla, salt and baking soda in a mixing bowl until all is well blended.
- Slowly add the cocoa powder and then start adding the flour, about 1/2 cup at a time while blending.
- Once everything is well combined, fold in the chocolate chips until evenly distributed.
- 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.
- Baking times can vary, so watch your cookies closely.
- When checking the cookies, they should be firm to the touch, when they are done.
- Move the cookies to a cooling rack to cool completely.
- 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
These cookies freeze very well.