Silken tofu…the shelf stable kind, is the sneaky secret to these moist vegan-friendly cookies. When the Teen raves about them, you know it is a winner. Not that I mentioned to him that the tofu replaced most of the fat – he didn’t care. They were forbidden cookies made with flour Even better when half-frozen out of the freezer.
Chocolate Chip Cookies
- 1/3 cup silken tofu (shelf-stable kind)
- 3 Tbsp Earth Balance Buttery Stick
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 Tbsp ground flaxseed meal + 4 Tbsp water
- 2 tsp pure vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp fine sea salt
- 1 cup dark or semi-sweet chocolate chips
Preheat oven to 375°, line two baking sheets with parchment paper.
Mix flaxseed and water together, let sit for 10 minutes, whisk with a fork till thick.
In a large mixing bowl, beat the Buttery stick and sugars together until light, with a hand mixer. Add in tofu and flax mixture, beat smooth, add vanilla.
Whisk flour, baking soda and salt together, add to wet, beat in.
Stir in chocolate chips by hand.
Drop by 1 Tablespoon balls, 12 to a sheet, flatten slightly with a palm. Bake for about 7 to 10 minutes, until lightly golden brown on the bottoms (They will be pale on top).
For even size cookies, use a 1 Tablespoon Disher.
Makes about 3 dozen cookies.