Softy Chocolate Chip Cookies
This is my favorite blend of a traditional chocolate chip cookie recipe and some added oomph from silken tofu. i also use an egg replacer for added binding power. Buttery, melty, delicious!
- 2 sticks vegan butter room temp
- 3/4 cup organic brown sugar
- 1/3 cup coconut sugar
- 1 1/2 Tbsp vanilla extract
- 1 flax egg or 1 ‘Neat Egg’
- 7 oz silken tofu
- 1/8 tsp salt
- 1 tsp baking soda
- 2 1/4 cups all purpose flour
- 1-2 cups vegan chocolate chips
- 1 cup raw walnuts optional
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat.
Add all the wet ingredients to a large mixing bowl. Beat until as smooth as possible.
Add in one cup of flour and the baking soda and salt. Beat until creamy. Then add in the remaining flour and beat until fluffy and smooth.
Fold in the chocolate and walnuts.
Chip the dough in the fridge overnight for best flavor — but you could bake right away if needed.
Bake at 350 for ten minutes. Then remove the baking sheet and “bang it” on a flat counter surface by dropping it about 2-3 inches. Make sure the baking sheet stays very flat so the cookies don’t slide off. This will help spread and crinkle the cookies! Place the cookies back in the oven for another 4-5 minutes. Optional: sprinkle coarse sea salt over top the cookies before placing back in the oven.
Cool cookies on a cooling rack. Enjoy!
Calories: 237kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 168mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 479IU | Calcium: 28mg | Iron: 2mg