Home · Recipes · Cookies Tofu Cookies with Chocolate Chips Author: Maryanne CabreraPublished: Jul 25, 2011Updated: Sep 8, 2023 View Recipe5 ReviewsThis post may contain affiliate links. Read our disclosure policy. Vegan chocolate chip cookies made with soft tofu and coconut oil. You’ve never guess these cookies are planted based! Note: I first shared this recipe the summer of 2011. It gained major traction in 2013 when BuzzFeed shared these tofu based cookies as “foods that should be wiped off the planet.” Vegan Chocolate Chip Cookies Cookies made with tofu. Disgusting? Absolutely not! Don’t judge tofu before you’ve tried it! Using tofu in desserts is nothing new. It a common ingredient in Asian desserts- like taho (Filipino sweet tofu in brown sugar syrup). Ingredient and Substitutions These vegan chocolate chip cookie recipe uses standard everyday ingredients you probably already have in the pantry! There are two types of coconut oil: refined and unrefined. You can use either one. Refined coconut oil is flavorless, making it a neutral base for baking and cooking. Unrefined coconut oil, also called virgin coconut oil, will have a mild coconut flavor and coconut aroma. Sugar can be a controversial ingredient. Strict vegans abstain for refined cane sugar. Why? Sugar derived from sugarcane is processed with animal bones to remove impurities. This process also whitens the product, resulting in granulated white sugar. However, sugar derived from beets does not require the same filtration through animal bones. Thus, beet sugar is considered vegan. If you are concerned, make sure you use vegan raw cane sugar or sugar made exclusively from beets. Soft Tofu as Vegan Egg Replacement Tofu has very little flavor and aroma on its own. Thus, making it a versatile ingredient! Eggs serve several different purposes in baking. The lecithin in egg yolks act as a binder or emulsifier. Whipped egg whites add volume and protein. There are several plant-based options for egg replacement depending on it’s purpose: ground flaxseed (to make “flaxseed eggs”) chia seeds mashed bananas silken tofu soft tofu blocks. puree soft tofu in food processor or blender. This recipe uses silken tofu in place of eggs. Tofu is sold in various levels of firmness. They range from soft to extra firm. For best results, use soft tofu (also called silken tofu or silk tofu). As mentioned before, tofu has very little flavor. It is able to absorb the flavors of the other ingredients. Soft tofu is packaged with water to keep it moist. Drain the liquid. Then, puree tofu in a food processor until smooth and creamy. It is now ready for mixing with other ingredients. sugars, coconut oil, tofu, and vanilla. cream together all the wet ingredients. fold flour into wet batter. resulting vegan cookie dough. Hand Mix Vegan Cookie Dough Place solid coconut oil, sugars, pureed tofu, and vanilla in a large mixing bowl. Beat together wet ingredients until smooth. It will look creamy like smooth peanut butter. Add in flour, baking soda, and salt to wet ingredients. Fold to combine, or use a mixer. Resulting cookie dough will be soft and moist. It will look like standard cookie dough! Vegan Chocolate Options Vegan chocolate does not contain any animal product. That means no butter, milk, or milk fat. Check the ingredients list label if you are not sure. Here are some vegan chocolate bars and chips I recommend: 70% Dark Chocolate Bar Hazelnut Butter Dark Chocolate Bars Oat Milk Non-Dairy Chocolate Bar Non-Dairy Dark Chocolate Chips Assorted Variety Pack Vegan & Gluten Free Chocolate Bars More Delicious Vegan Dessert Recipes Purple Sweet Potato Pie Bars Ginataang Bilo-Bilo Vegan Chocolate Cupcakes with Whipped Coconut Cream How to Portion Cookie Dough No need to rest or chill the vegan cookie dough. Scoop and portion out cookie dough immediately after mixing together! This serving amount and baking time listed in this recipe is for size 24 scoops of cookie dough. A cookie scooper is also referred to as a disher scoop. #24 scoop holds 1.5 oz portion or 3 tablespoons of cookie dough. Adjust baking time if you choose to portion out smaller or large cookie scoops. Place cookie dough balls at least 2-inches apart on parchment lined baking sheet (or reusable silicone baking mat lined baking sheet). Here you have two options: flat cookies or mound cookies. Flat cookies: Use the palm of your hand or the flat bottom of a drinking glass to gently flatten cookie dough ball into a disk with a thickness of about 0.5-inch (or 1.5 centimeters). Mound cookies: Place cookie ball on parchment. The dough will not spread much during baking. You will end up with thick cookies with a giant mound in the center. Related Vegan Dessert Recipes Strawberry Oatmeal Cookies Oatmeal Raisin Cookies Coconut Panna Cotta Vegan Chocolate Chip Cookies Just like the classic chocolate chip cookies you know and love… without any eggs or butter! These vegan cookies feature soft tofu and coconut oil. You'd never know these cookies are completely plant based! Prep Time: 15 minutes minutesCook Time: 15 minutes minutesTotal Time: 30 minutes minutes Servings: 18 Print Recipe Pin Recipe Rate Recipe Ingredients260 grams all-purpose flour (2 cups)½ teaspoon kosher salt½ teaspoon baking soda115 grams coconut oil* (½ cup)150 grams light brown sugar (¾ cup)75 grams granulated sugar (¼ cup + 2 Tablespoon)60 grams soft tofu* (about ¼ cup), blended2 teaspoon pure vanilla extract170 grams dark chocolate chunks or chocolate chips* (1 cup)85 grams roughly chopped walnuts or pecans (about ¾ cup), lightly toasted Instructions Preheat oven to 325℉. Line baking sheets with parchment paper or reusable silicone baking mat. Set aside.Whisk together flour, salt, and baking soda. Set aside.In a large bowl, beat together coconut oil, brown sugar, sugar, tofu, and vanilla until smooth. Scrape down sides of bowl as needed.Add in the flour mixture. Mix until there are no longer any dry streaks of flour.Fold in chocolate and walnuts until evenly distributed.Use a size 24 scoop to portion out dough. Place dough balls at least 2 inches apart on prepared baking sheet. Use the palm of your hand or the flat bottom of a drinking glass to gently flatten cookie dough balls to a thickness of about ½-inch or 1.5 centimeters. Bake for 14-16 minutes, rotating pan midway through baking. Remove from oven. If desired, lightly sprinkle hot cookies with Maldon salt flakes. Cool cookies in baking sheet for 5 minutes. Then, unmold cookies and transfer to wire rack to cool to room temperature. NotesIngredient Notes: Coconut oil: Refined coconut oil is flavorless, making it a neutral base for baking cooking. Unrefined coconut oil (also called virgin coconut oil) will have a mild coconut flavor and coconut aroma. Sugar: Sugar derived from sugarcane is processed with animal bones to remove impurities and whiten the product. However, sugar derived from beets does not require filtration through animal bones and is considered vegan. Tofu: Tofu is sold in various consistencies. For best results use soft tofu (also called silken tofu or silk tofu). Puree tofu in a food processor or blender before adding to rest of ingredients. Chocolate: Vegan chocolate do not contain any animal product (milk, milk fat, butter). There is a growing selection of vegan and plant based chocolate chips and chocolate bars available. See blog post for specific brands and examples. Storage and Leftovers: keep cookies in an airtight container at room temperature for up to 5 days. Overtime, the cookies will stale and harden. Best enjoyed within 3 days of bakings. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: vegan cookies, vegan chocolate chip cookies, tofu cookies, coconut oil cookies Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.