By OrangeLuna on October 14, 2006
Photo by Shannon Holmes
Photo by Shannon Holmes
"This recipe makes for soft and chewy chocolate chip cookies and is so yummy. Nobody would guess they're vegan."
Serving Size: 1 (34 g)
Servings Per Recipe: 16
"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."
"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."
"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."
"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!"
"These are okay, found they needed a bit more flour and less shortening than called for, and a slightly longer baking time. In any case, they smelled heavenly and my sister WONT be finding out the secret ingredient!"
"These are awesome chocolate chip cookies, and they certainly do come out crispy and chewy just as my husband and I like them. Wonderfully rich flavor. You'd never know that they had tofu in them. These cookies are going on my permanent roster!"