Vegan Back-to-School Chocolate Chip Cookies Recipe

Name: Vegan Back-to-School Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper, spray with nonstick spray, and set aside.
2
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
3
Set aside.
4
In another mixing bowl, combine the margarine, sugars, tofu, and vanilla.
5
Beat with a handheld mixer until light and fluffy, stopping to scrape down the sides of the bowl.
6
Add the dry ingredients and beat well.
7
Fold in the chocolate chips and nuts with a spatula.
8
Using a 1-ounce cookie scoop or a large spoon, place scoops of cookie dough on the baking sheets about 3 inches apart.
9
Bake until golden brown around the edges, about 12 minutes.
10
Using a spatula, transfer the cookies from the baking sheet to a wire rack to cool completely.
11
Store in an airtight container.
12
Note: if its a warm day, place the bowl of cookie dough in the refrigerator between batches so the dough doesnt get all melty (melty dough equals thin, flat cookies).

928

kcal

Calories

Fat

158

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Vegan Back-to-School Chocolate Chip Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!