"Can't Miss" Vegan Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 3 dozen large cookies
  • 1-1/2 cups dairy-free margarine (preferable a "stick" version like Fleischmann's or Earth Balance Buttery Sticks)
  • 1 cup sugar
  • 1 cup brown sugar
  • ¼ cup tofu (firm or soft) (see post above for soy-free options)
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 teaspoons water
  • 3-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 cup chopped walnuts (optional)
  • 3 cups dairy-free semi-sweet chocolate chips
  1. Preheat your oven to 375ºF and grease a cookie sheet or line it with parchment paper or a silicone baking mat.
  2. In a food processor, blend the margarine, sugars, tofu, vanilla, and water.
  3. In a separate bowl, combine the flour, baking soda, and salt. Stir in the wet mixture into these dry ingredients until well-combined. The batter should be somewhat sticky, not dry. If it's too dry, add just a little more water. Fold in the nuts (if using) and chocolate chips.
  4. Scoop the dough by the heaping tablespoon onto the prepared cookie sheet. Bake for about 9 minutes, or until the cookies are just turning golden brown.
  5. Let cool on the cookie sheet for a few minutes, then carefully remove the cookies to a wire rack to finish cooling.
  6. Repeat steps 4 and 5 with the remaining dough (I prefer to bake 1 sheet at a time).
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/bake-sale-vegan-chocolate-chip-cookies