Vegan Double Chocolate Tofu Cookies
These Vegan Double Chocolate Cookies are made with tofu. They are rich and chocolately, with a soft center and crisp exterior.
Servings: 20
Calories: 121kcal
Equipment
- #40 cookie scoop optional
Ingredients
- 5 ounces silken tofu
- ⅔ cup granulated sugar plus more for rolling
- ¼ cup canola oil or another neutral-flavored cooking oil
- ½ teaspoon instant coffee granules
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 3 ½ ounces chopped milk or dark chocolate or chocolate chips (make sure to use dairy-free chocolate to make these cookies vegan and/or dairy-free)
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 silken tofu, ⅔ cup granulated sugar, ¼ cup canola oil, ½ teaspoon instant coffee granules, and 1 teaspoon vanilla to the blender. Blend until smooth and uniform.
- Whisk together 1 ½ cups all-purpose flour, ¼ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon table salt in a medium bowl. Fold in the tofu mixture and 3 ½ ounces 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
Calories: 121kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 81mg | Potassium: 76mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Calcium: 21mg | Iron: 1mg
