Vegan Choolate Chip Goodies Cookies

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.

• Ready In: 25 mins
• Serves: 36
• Yields: 24-48 Vegan Cookies

Ingredients

• 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)

Directions

1. Preheat oven to 350 degrees farenheit.
2. Measure and mix together sugars.
3. Measure and mix together flour, baking soda, and salt.
4. Soften Earth Balance spread slightly. DO NOT MELT.
5. Cream sugars with Earth Balance thoroughly, until fluffy.
6. Add pureed tofu, mix thoroughly until color is uniform and mixture is almost fluffy again.
7. Add vanilla, vanilla flavor. Mix until thoroughly blended.
8. Add and mix in flour mixture 1 cup at a time. Avoid overbeating.
9. Add chocolate chips, stir until evenly distributed.
10. Cook 10-15 minutes, depending on size of cookies, at 350.
11. Freeze remaining dough for munching or cooking on a whim.