Prep 15 mins
Cook 10 mins
Tested on three inveterate non-vegan cookie addicts, who didn't skip a beat -- these cookies could have come right out of a buttery toll house, but have low saturated far, no cholesterol, and no animal products. Oh, and a bonus: the dough is yummy and totally safe to eat raw -- no eggs, etc! The story here: I have a vegan friend or two, and they often complain that their only sweet tooth options are far too expensive. So, for them, I developed this recipe --hopefully they'll overcome kitchen laziness to use it.
- 1 3⁄4-2 1⁄4 cups white whole wheat flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup earth balance butter flavored non-hydrogenated margarine
- 1⁄2 cup turbinado sugar
- 1⁄3 cup light brown sugar
- 1⁄2 cup dark brown sugar
- 1⁄2 cup pureed extra firm tofu
- 1 tablespoon vanilla extract
- 2 teaspoons artificial vanilla flavoring
- 2 cups semisweet vegan chocolate chips (Tropical Source or Sunspire)
- Preheat oven to 350 degrees farenheit.
- Measure and mix together sugars.
- Measure and mix together flour, baking soda, and salt.
- Soften Earth Balance spread slightly. DO NOT MELT.
- Cream sugars with Earth Balance thoroughly, until fluffy.
- Add pureed tofu, mix thoroughly until color is uniform and mixture is almost fluffy again.
- Add vanilla, vanilla flavor. Mix until thoroughly blended.
- Add and mix in flour mixture 1 cup at a time. Avoid overbeating.
- Add chocolate chips, stir until evenly distributed.
- Cook 10-15 minutes, depending on size of cookies, at 350.
- Freeze remaining dough for munching or cooking on a whim.