Vegan Back-to-School Chocolate Chip Cookies Recipe

1. 1

   Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper, spray with nonstick spray, and set aside.

2. 2

   In a medium mixing bowl, whisk together the flour, baking soda, and salt.

3. 3

   Set aside.

4. 4

   In another mixing bowl, combine the margarine, sugars, tofu, and vanilla.

5. 5

   Beat with a handheld mixer until light and fluffy, stopping to scrape down the sides of the bowl.

6. 6

   Add the dry ingredients and beat well.

7. 7

   Fold in the chocolate chips and nuts with a spatula.

8. 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. 9

   Bake until golden brown around the edges, about 12 minutes.

10. 10

    Using a spatula, transfer the cookies from the baking sheet to a wire rack to cool completely.

11. 11

    Store in an airtight container.

12. 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).

* Per serving · 4 servings · Values may vary.

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