Vegan Double Chocolate Cookies with Tofu
These Vegan Double Chocolate Cookies are made with tofu. They are rich and chocolately, with a soft center and crisp exterior.
I will take any excuse I can to make cookies, so when I came across a cookie recipe that used tofu and oil to replace the eggs and butter, I knew I wanted to make my own version of the cookies.
While my family doesn’t follow a vegan (or vegetarian) diet, I’m always looking for ways to cut down on our intake of animal products. And I just really wanted to see how tofu cookies would turn out.
So I picked up a tube of silken tofu and made my own version of these Vegan Double Chocolate Cookies with Tofu. The cookies are easy to make – the dough doesn’t require any chilling, and you can have them on your plate in well under an hour from start to finish.
These fudgy cookies have a unique texture: the exterior is crisp and crackly, partly due to the granulated sugar they’re rolled in before baking, but the interior is soft and fudgy, and have an interesting “bouncy” quality. I recommend erring on the side of undercooking these cookies, as they can become a little dry when they’re cooked too long.
How to Make Vegan Double Chocolate Cookies
First things first: if you plan on making these cookies, you will need a kitchen tool that blends. That could be a traditional blender, an immersion blender, or a food processor.
Place the tofu, sugar, oil, instant coffee, and vanilla into the blender or food processor canister (or a large measuring cup if using an immersion blender). Blend until smooth. Set this aside for now.
In a large bowl, whisk together the flour, baking powder, and salt. Pour the tofu mixture into the flour mixture and stir together with a spatula until a soft dough forms. Fold in the chocolate and mix until it’s evenly distributed.
Using a #40 cookie scoop (or a spoon), scoop the dough into 2 Tablespoon portions. Roll the portions into balls and roll in a small bowl of granulated sugar. Place the balls onto 2 parchment-lined baking sheets at least 2 inches apart and flatten slightly.
Bake the cookies for 6 minutes, then turn and rotate the baking sheets, and bake for another 4-6 minutes. The cookie exteriors should be set, but the insides should still be soft.
Serving and Storage
Let the cookies cool on the baking sheet for at least 5 minutes before serving. These cookies are best served warm. To reheat after cooling, microwave on high for about 10 seconds.
Store fully cooled cookies in an airtight container or zipper bag at room temperature for up to 2 days, or in the freezer for an extended period.
Vegan Double Chocolate Cookies Ingredients
- Silken tofu – Silken tofu is the softest tofu available. It has a custardy, spoonable texture and often comes in small tubs or plastic tubes. Find it in the refrigerated section with other types of tofu.
- Granulated sugar – You will need granulated sugar in the cookie dough, and also for rolling the cookies in before baking.
- Canola oil – Or use any other neutral-flavored cooking oil.
- Instant coffee granules – The amount of coffee used here doesn’t add a noticeable coffee flavor, but enhances the flavor of the chocolate. You could use espresso powder instead if you have it.
- Vanilla
- All-purpose flour
- Cocoa powder – Either Dutch-processed or regular cocoa powder will work here. If you find yours is a little lumpy, I recommend sifting it before adding it to the recipe.
- Baking powder
- Table salt
- Chopped chocolate or chocolate chips – Use your favorite chocolate here. I used a mix of mint-flavored milk chocolate plus semi-sweet chocolate chips. Make sure to use dairy-free chocolate if you need your cookies to be dairy-free and/or vegan.
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Vegan Double Chocolate Cookies Nutrition Notes
This recipe is vegan and dairy-free as written, but only if you use dairy-free, vegan chocolate in the cookies.
Note that compared to traditional double chocolate cookies, this vegan version is slightly lower in fat, calories, and sugar, but overall, the nutrition information isn’t significantly different. They should still be considered a treat, and eaten in moderation.
The nutrition information in the recipe below is for one cookie if you make 20 cookies from the recipe. If you make fewer (larger) or more (smaller) cookies, the nutrition information will vary accordingly.
Vegan Double Chocolate Tofu Cookies
Equipment
Ingredients
Instructions
- Prepare 2 baking sheets by lining them with parchment paper or silicone baking mats. Set aside. Move the oven racks to the upper-middle and lower-middle positions. Turn the oven on to 375°F.
- Add 5 ounces (142 g) silken tofu, ⅔ cup (133 g) granulated sugar, ¼ cup (56 g) canola oil, ½ teaspoon (½ g) instant coffee granules, and 1 teaspoon (4 g) vanilla to the blender. Blend until smooth and uniform.
- Whisk together 1 ½ cups (180 g) all-purpose flour, ¼ cup (22 g) cocoa powder, 1 teaspoon (4 g) baking powder, and ½ teaspoon (3 g) table salt in a medium bowl. Fold in the tofu mixture and 3 ½ ounces (100 g) chopped milk or dark chocolate.
- Pour about ¼ cup granulated sugar into a small bowl. Using a #40 cookie scoop, portion the dough into 2 Tablespoon portions and roll into balls. Roll the balls in the granulated sugar to coat. Place the sugar-coated dough balls on the prepared baking sheets at least 2 inches apart. Use the palm of your hand or the bottom of a glass to slightly flatten the balls. Repeat with all of the remaining cookie dough.
- Bake for 6 minutes, then turn and rotate the pans and cook for an additional 4-6 minutes until the cookies are set. Cool for at least 5 minutes on the baking sheets before serving. These cookies are best served warm (warm for about 10 seconds in the microwave once they've cooled completely).
- Store leftover cookies in airtight containers or zipper bags at room temperature for up to 2 days, or in the freezer for an extended period of time. Make sure to cool them completely before transferring to storage containers.
Nutrition
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