+

Vegan Back-to-School Chocolate Chip Cookies

Ingredients (10)

  • 2 1/4 cups whole wheat pastry flour (or barley flour)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup nonhydrogenated margarine, at room temperature
  • 3/4 cup packed golden brown sugar
  • 3/4 cup sugar
  • 3/4 cup soft silken tofu, drained
  • 1 1/2 teaspoons vanilla
  • 1 cup vegan chocolate chips
  • 3/4 cup chopped walnuts or pecans
Try Amazon Fresh
Nutritional Information
  • Calories88
  • Fat5.25g
  • Saturated fat0.93g
  • Trans fat0.68g
  • Carbs9.99g
  • Fiber0.9g
  • Sugar5.54g
  • Protein1.16g
  • Cholesterol0.0mg
  • Sodium51.34mg
  • Nutritional Analysis per serving (48 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Vegan Back-to-School Chocolate Chip Cookies

During those fleeting final days of summer, get the kids together in the kitchen to bake these easy chocolate chip cookies. They freeze brilliantly; after they have cooled, I place sets of two or three into small resealable plastic bags in the freezer to pull out and toss in lunch boxes on busy mornings. Let’s just hope you can get some in the freezer before they disappear!

Get The Cookbook

Vegan Lunch Box

130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!

Save
Buy Now

Instructions

  1. 1Preheat the oven to 375°F. Line two baking sheets with parchment paper, spray with nonstick spray, and set aside.
  2. 2In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. 3In another mixing bowl, combine the margarine, sugars, tofu, and vanilla. Beat with a handheld mixer until light and fluffy, stopping to scrape down the sides of the bowl. Add the dry ingredients and beat well. Fold in the chocolate chips and nuts with a spatula.
  4. 4Using a 1-ounce cookie scoop or a large spoon, place scoops of cookie dough on the baking sheets about 3 inches apart. Bake until golden brown around the edges, about 12 minutes.
  5. 5Using a spatula, transfer the cookies from the baking sheet to a wire rack to cool completely. Store in an airtight container.
  6. 6Note: if it’s a warm day, place the bowl of cookie dough in the refrigerator between batches so the dough doesn’t get all melty (melty dough equals thin, flat cookies).

From the book Vegan Lunch Box by Jennifer McCann. Reprinted by arrangement with Da Capo Press, a member of the Perseus Books Group. Copyright © 2008.

Load Comments

Recommended from Chowhound

What Is Chuseok (aka, Korean Thanksgiving)?
Explore

What Is Chuseok (aka, Korean Thanksgiving)?

by Eileen Cho | As a Seoul born, Korean American raised on the west coast of the United States, I always felt like...

Did You Know Oktoberfest Started as a Wedding Celebration?
Explainers

Did You Know Oktoberfest Started as a Wedding Celebration?

by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...

The Ultimate "Farewell Summer, Hello Fall" Guide
Recipe Round-Ups

The Ultimate "Farewell Summer, Hello Fall" Guide

by Chowhound Editors | Summer produce—heirloom tomatoes, peaches, corn—is still available in many places, but we can feel...