Chocolate chip cookies

Chocolate chip cookies

If I could choose one dessert to eat for the rest of my life, it’d be chocolate chip cookies. Because they’re my favorite dessert in existence. Partly because they’re so damn delicious, but mostly because I’m lazy. And making anything that requires more than one bowl couldn’t possibly be my favorite.

I could go on and on about these cookies; they stay soft for days, go perfect with a tall glass of milk (and yes, I mean almond milk) and flat out make me swoon. Since these things contain gluten – and I’ll have you know I’m not much of a fan of self torture, these days – I can’t touch ’em with a ten foot stick. But you probably can. So you should make them, and gloriously stuff them into your face. Because that, my friends, would be the right thing to do. So I can live vicariously through each and every one of you. And I promise it was not my intention for that rhyme.

Chocolate chip cookies

The trick to these cookies is to take them out a bit early; they’ll appear to be underdone, but do not stick them back in the oven. I repeat: DO NOT STICK THEM BACK IN THE OVEN. They don’t necessarily require a stand mixer, but I like to use one, as the creaming process is rather lengthy. So I let the stand mixer do it’s job and I take a 5 minute coffee break. And for you gluten freebies, you can easily substitute your favorite gluten free flour blend (and xanthan gum) for the all purpose flour. But, I’m not gonna lie – they just don’t taste the same.

1 cup vegan butter, room temperature
1 cup cane sugar
2 tsp pure vanilla extract
1 1/4 tsp unsulphured molasses
3 tbsp soft silken tofu
3/4 tsp fine sea salt
1/2 tsp baking soda
1/2 tsp baking powder
2 1/4 cups unbleached flour
3/4 cup vegan mini chocolate chips
Preheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla extract and molasses on high speed, for 5-6 minutes. Mix in the tofu, just until combined. Add the baking soda, baking powder and salt; blend. Add 1/2 cup flour at a time and mix, on medium speed, until combined. Mix in the chocolate chips. Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared baking sheet (I was able to fit 24 cookies at once). Bake at 350˚F for 9-10 minutes. Transfer to a wire rack to cool, then store in an air tight container for up to one week.
Yield: 45 cookies


  • Reply cookingwithlysa 15 March 2012 at 1:05 PM

    Chocolate chip cookies are also my favorite. A childhood classic that would get me cooking with my mommy! I love how you add the silken tofu, I never made them that way. By the way, your pictures ares always so beautiful !

  • Reply Ana_ILTdP 15 March 2012 at 3:15 PM

    I love chocolate chip cookies :) I use to follow the NY Times recipe, which I love how it turns out. But even I am surprised with silken tofu here, yours look fantastic too :)

  • Reply Raquel @ Ovenmitts Vegan Blog 15 March 2012 at 3:22 PM

    Oh man, cookies with tofu. That’s a new one. It seems like you can put that stuff in anything! These look delicious, too bad you can’t enjoy them!

  • Reply Richa 15 March 2012 at 5:52 PM

    those tiny choc chips in the perfect cookies! come here you pretty things.. since you cant eat them are you shipping them out anytime soon:)

  • Reply This American Bite 15 March 2012 at 6:36 PM

    I love those little cookie dough balls… I want to run home and bake these right away!

  • Reply donatella 15 March 2012 at 9:25 PM

    oh, marvellous.. cookies, chocolate, tofu..looks so delicious!!!

  • Reply xvavaveganx 15 March 2012 at 11:58 PM

    These look sooooo yummy and your pictures look so beautiful! I bet we can figure out a way to make them gf but for now I’ll just have to be tortured like you. They do look perfect though.

  • Reply Lisa Marie 16 March 2012 at 7:59 PM

    Those are some delicious looking chocolate chip cookies! I don’t think there’s anything better than a chocolate chip cookie and a tall glass of cold almond milk. Mmm!

  • Reply Cara 17 March 2012 at 3:47 PM

    How do you freaking get your cookies so perfectly round??? I’m not much of a cookie eater but you are making want to share a batch with you :)

  • Reply Isobelle 19 March 2012 at 4:48 AM

    I knew these weren’t gluten-free when I saw them on your Flickr.
    Gluten-free flours are so yucky tasting.

    I do the same thing though – bake the good stuff with real flour to give to other people. And secretly wish I could stuff my face with it all.

    I see you’re putting your little scooper to good use :) I love those things.

  • Reply Sunday Morning Banana Pancakes 20 March 2012 at 8:05 PM

    Justin LOVES Soft Chocolate Chip Cookies – I will absolutely be making these for him this weekend; Cara’s right, your cookies are perfectly round – a sign of a total cookie master at work!

  • Reply Sally Anne @ PaleoRunnerGirl 20 March 2012 at 11:07 PM

    These cookies make me miss gluten so dang bad! I want chocolatey, REAL flour cookies–yummmm!

  • Reply Anonymous 4 May 2012 at 4:25 AM

    the cookie texture is so beautiful.i’m quite unfamiliar with unsulphured molasses and silken tofu.any similar recipe without those?

  • Reply Pierre 10 October 2013 at 11:24 AM

    I’ve just made this recipe and the results are quite amazing ! I’ll just add more vanilla and a dash of cinnamon the next time ;-)

    Thanks for sharing this recipe i was very disappointed to not be able to get good cookies since I’ve move into an egg and dairy free diet.

    Cheers !

  • Reply Colleen B. 10 January 2015 at 7:45 PM

    These are absolutely delicious, thank you Ashlae! Have been eating mostly vegan for years and this is the first chocolate chip cookie recipe I’ve tried that doesn’t taste like a mouthful of flour.

    I had to make one exception since I was out of cane sugar – I omitted the cane sugar and molasses and subbed 1 cup of brown sugar. Otherwise, I followed as written and they came out wonderfully, I am verging on a stomachache if I can’t stop eating them. The only discrepancy I had was that my batch produced 32 cookies instead of 45 (and I did use a 1.5T scoop).

    Well done!

  • Reply RIley 27 January 2015 at 2:42 PM

    Oh god, these are my new favorite cookies. I don’t know if it’s the tofu that gives these babies their soft texture but MMM-MMMMMM. I am in COOKIE HEAVEN!

  • Reply Riley 12 July 2015 at 3:43 PM

    This recipe is BOMB people. I replaced about a third of the flour with oats to make oatmeal chocolate chip cookies. Also didn’t have molasses so used about twice the amount of maple syrup instead. Also did half coconut sugar, half white. SO good.

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