Kids Kitchen: Tofu Chocolate Chip Cookies
I don’t clean the house anymore when we have guests coming over. There’s nothing worse than walking into someone’s immaculate house, knowing that your house is a complete and total disaster.
It’s my way of showing solidarity. Obviously.
But one way that I do like to prepare for guests is to make fresh baked goods to enjoy with a cup of coffee or tea, as the kids enjoy themselves.
Recently, I was presented with a bit of a challenge when a vegan friend came over during a particularly hectic week and I didn’t have a chance to really experiment or even run out for a vegan dessert.
Luckily, these tofu chocolate chip cookies came out perfect the first time — and bonus, the kids had no idea!
Because the base of these cookies is mostly tofu, they are protein-packed. I usually go with an organic tofu based on the farming practices of conventionally-grown soybeans, but I do find that the organic tofu spoils faster. Do what works for you and your budget.
I didn’t stray too far from a traditional chocolate chip cookie recipe or flavour profile, and as a result these cookies just taste like a chewier version of my brown butter chocolate chip cookies recipe.
These cookies are not overly sweet thanks to relying on molasses and cinnamon to help bring a natural sweetness to compliment the brown sugar. The Ghiradelli semisweet chocolate chips were chosen mostly because they are vegan, but it also helps balance the cookie’s sweetness. (And I almost exclusively use Ghiradelli chocolate chips in my baking.)
The coconut oil can be solid or melted, as long as it is cool. I keep one jar up high in a kitchen cupboard and one jar in a low cupboard so that I have both solid and liquid states available depending on my recipe. (We go through a lot of coconut oil in this house!)
You can alternatively use a vegan butter substitute in place of the coconut oil. I’ve used and like Earth Balance.
Remove these cookies from the oven once they reach a slightly golden colour but still seem a bit doughy in the center. Let them rest on your lined baking sheet for a moment, before transferring them to a cooling rack.
The coconut oil and brown sugar combine to create that beautiful golden exterior that gives a satisfying crunch as you bite into these melt-in-your-mouth tofu chocolate chip cookies, giving way to a soft and chewy interior.
I was really shocked at how good these cookies tasted, and how much the kids loved them! While the amount of brown sugar stops me from calling them a “healthy cookie,” these tofu chocolate chip cookies are definitely a bit healthier than a standard chocolate chip cookie.
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Kids Kitchen: Tofu Chocolate Chip Cookies
Tofu Chocolate Chip Cookies - a decadent, crunchy-chewy and vegan chocolate chip cookie that you won't believe has no butter, eggs, or milk!
Ingredients
- 2 cups flour (I used unbleached all purpose flour)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3/4 cup coconut oil (or vegan butter such as Earth Balance)
- 1 teaspoon vanilla extract
- 1/3 cup silken tofu OR soft tofu
Instructions
- Preheat oven to 375F.
- Stir flour, baking soda, and salt together and set aside.
- Blend tofu in a blender, food processor, or with a mixer until smooth and light.
- In a separate bowl, whip coconut oil and brown sugar until light and fluffy, about 2 minutes. Whip in the tofu, and then slowly add the flour mixture.
- Add the chocolate chips to your level of preference and stir with a spoon or spatula.
- Portion out with a cookie scoop onto a prepared baking sheet.
- Bake 10 minutes until cookies flatted out and seem set. They will seem semi-uncooked in the center, but will set up as they cool on a cooling rack.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 78mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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I am a San Francisco girl, so I always choose Ghirardelli when I have the chance. I have never baked with tofu, but I need to find ways to up my protein so I will have to give these a try.
These cookies look so soft and delicious! What a great after school treat!
What a great recipe! Sooooo smart to use tofu (I’m have a “why didn’t I think of that?” moment)!! Can’t wait to try them – the look scrumptious!
You might rephrase the part about dry ingredients cuz brown sugar is dry and I made a boo-boo!
Haha, okay Bryan – just for you 🙂
Do you press the tofu first?
I didn’t – I just poured out the liquid before measuring.
When do you add the vanilla extract? The directions do not specify.
Thank you for catching that – add it at the same time as the tofu.
How many cookies does this recipe make? Thanks!
Oh my goodness, it’s been awhile since I’ve made these but I made them quite small and I think it made 42ish
How much molasses and cinnamon do you add? You mention both in the article, but neither are listed in the ingredients on the recipe card. Thanks!
Hi Becky, I’m so sorry for the confusion – molasses and cinnamon are optional. 1T of molasses and 1 teaspoon of cinnamon.
I’ll be updating the post this month with a video and fully updating the post.