Vegan Chewy Chocolate Chip Cookies
"This recipe makes for soft and chewy chocolate chip cookies and is so yummy. Nobody would guess they're vegan."
photo by YummySmellsca
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
16 Cookies
- Serves:
- 16
ingredients
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar
- 1⁄3 cup margarine (room temp)
- 1⁄3 cup shortening
- 1⁄4 cup extra-firm silken tofu (mori nu)
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- chocolate chips
directions
- Preheat oven to 350.
- Cream the sugars, shortening and margarine for 5 minutes.
- Puree tofu and vanilla in blender or processor until smooth.
- Add pureed tofu to the cream mixture and mix well.
- In separate bowl, SIFT flour, baking soda and salt.
- Add flour mixture to creamed mixture and mix until flour just disappears.
- Add chocolate chips.
- Make cookie dough balls (this recipe should make 16) and flatten them slightly onto an ungreased cookie sheet.
- Bake at 350 for around 9 and 1/2 minutes.
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Reviews
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Love these cookies. I exchanged 1/2 C of the regular flour for wheat flour and used regular firm tofu. First batch came out a bit thinner than I'd like. Easy fix: keep dough in fridge for 20 minutes before baking. -
These cookies are awesome and they do taste like bakery cookies. Thanks for sharing this recipe!!!! :) I wanted to add that these are also good made with whole wheat flour and you can use firm regular tofu (the kind in water like Nasoya, Frieda's etc.) if you don't have silken on hand. I like this recipe because it is adaptable and the cookies are always wonderful and you would never guess that they are vegan, and I can make them whenever I want since I have the ingredients on hand most of the time.
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The taste is excellent! They turned out with a light crisp on the bottom and edges, and also soft; not really chewy. I followed the recipe exactly and unfortunately the cookies turned out flat and thin (too oily). That set back won't stop me from making these again (they really are delicious) but I will try using less shortening/margarine next time. Thanks for posting, as it takes some of the guess work /trial and error out of converting recipes.
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My entire family loves these - and it is filled with picky eaters! It is hard to find a good non-dairy dessert and these cookies do the trick! I use all margarine instead of shortening, and the last time I made them, I did not have silken tofu - they still tasted great! Thank you... I'm going to try your raspberry sorbet this week.
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These cookies were just what I had been looking for. Although, I found that cooking them for about 5 minutes longer than the specified time gave me more crispiness on the outside, while still keeping the chewiness, which is what I and my husband like. The cookies look and taste just like regular bakery or store-bought ones. Great recipe! I'll be adding it to my regular repertoire!
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Tweaks
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My entire family loves these - and it is filled with picky eaters! It is hard to find a good non-dairy dessert and these cookies do the trick! I use all margarine instead of shortening, and the last time I made them, I did not have silken tofu - they still tasted great! Thank you... I'm going to try your raspberry sorbet this week.
RECIPE SUBMITTED BY
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