Ingredients for Vegan Chewy Chocolate Chip Cookies
- Sugar
- Brown Sugar
- omitted (vegan butter used instead)
- 1 cup (2 sticks) vegan butter
- Extra Firm Silken Tofu
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups vegan chocolate chips
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How to Make Vegan Chewy Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) vegan butter, ½ cup granulated sugar, and ½ cup packed brown sugar for 5 minutes until light and fluffy.
- In a blender or food processor, puree 1 (14 ounce) package firm or extra-firm tofu with 1 teaspoon vanilla extract until completely smooth.
- Add the pureed tofu to the creamed butter and sugar mixture. Mix until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups vegan chocolate chips.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently flatten slightly with a fork.
- Bake for 9-10 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
9g
Carbs
7g
