Gluten Free Recipe- Vegan Tofu Chocolate Chip Oatmeal Cookies

81947000

This recipe creates a truly delicious and healthy alternative to the average cookie.  I have fooled even the pickiest eaters with this recipe.  This Gluten Free recipe is also Nut free, Egg and Butter free.  I often hear “these are the best cookies I have eaten.”

Vegan Tofu Chocolate Chip Oatmeal Cookies

Preheat oven to 375 degrees

1 box of Mori-Nu lite silken tofu (firm) 12.3 ounces – this is a non-refrigerated item
1/2 cup cane sugar
1/2 cup brown sugar
1/3 cup grapeseed oil
1 tbsp vanilla extract
1/4 tsp almond extract (leave out with nut allergy)
2 cups rolled oats (certified gluten free if needed)
1 cup flour (1/2 cup rice flour, 3 tbsp potato starch, 1 tbsp tapioca starch, 1/2tsp xantham gum)
1/2 tsp salt
1 tsp cinnamon
1 tsp baking powder
3/4 cup chocolate chips (I use Ghirardelli 60% cacao)
( I also add raw sunflower seeds, coconut, walnuts or whatever else you care for when adding the choc chips)

Instructions:

Puree tofu, sugars, oil and extracts in a blender.
Pour into a bowl, add oats and stir to combine.
In a separate bowl mix flour, salt, cinnamon, and baking powder.
Add dry ingredients to wet.
Add chocolate chips and any other goodies
Scoop with a spoon onto baking sheets.
Cook until golden brown and set- 10+ minutes
You can also cook half the batter and store the other half for the next day in the refrigerator as they are best straight from the oven.
If you have leftover cookies I store them in the refrigerator as well, otherwise they are moist and not as tasty.

My approximate calculations are:

15 grams of carbohydrates each, recipe bakes 32 cookies

Recipe has been amended over the years from Canyon Ranch Cooks  By Correia and Euhlein  **(see book in my Amazon store) The original recipe is titled “Vegan Oatmeal Cookies”