Although we have been eating a diet without animal protein or added fats for the past 3 years I never came up with a way to satisfy our occasional urge to have a chocolate chip cookie, until now. Just in time for the holidays.
I have an arsenal of Vegan cookbooks but rarely use the recipes because they almost always contain fat. Sometimes I will borrow from a recipe and use it as the general outline of a new plant based recipe by substituting for the fat and other ingredients that conflict with me like onions, bell peppers and melon.
This recipe is derived from Chocolate Chip Cookies from "Vegan Cooking for Carnivores" by Roberto Martin. I replaced the vegan margarine with soft silken tofu and reduced the amount of flour and added a little baking powder. The result is a chocolate chip cookie with a puffed up profile and a slightly spongy texture—not going to win any baking contests but it does satisfy that need once in a while for a plain old chocolate chip cookie without having to eat animal protein or a lot of fat.
I did the math and found that since there are 2.5 grams of fat in 1 tablespoon of Earth Balance Organic Butter Spread, it follows that one cup would contain 40 grams of fat (the recipe makes 24 cookies so that is about 1.7 grams of fat per cookie just from the margarine). One box of Morinaga Soft Silken Tofu contains 12 ounces of tofu and has 10 grams of fat per box, so one cup of this tofu has about 6.7 grams of fat. This works out to about .42 grams of fat per cookie from the tofu.
That is a big difference. It's worth trying to make an edible cookie that isn't so hard on our arteries.
It still has a cup of sugar and there is fat in the chocolate chips but hey, what do you want for nothin?
Here is the recipe for Plant Based Chocolate Chip Cookies
Ingredients to be placed in large mixing bowl of electric mixer:
1 box Morinaga Soft Silken Tofu
1 cup brown sugar
1 tablespoon egg replacer powder (beat until frothy with 1/4 cup water)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Better for Bread flour
2 cups vegan chocolate chips such as "Enjoy Life" Mini Chips, Dairy, Nut and Soy Free
Blend together just until everything is thoroughly combined. Drop by spoonfuls onto parchment lined cookie sheets. This recipe makes 24 medium sized cookies. Bake at 350 degrees fahrenheit for 13 minutes, cool on wire rack. Store leftovers in the refrigerator.
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| Chocolate Chip Cookies without eggs. margarine or butter. |
I have an arsenal of Vegan cookbooks but rarely use the recipes because they almost always contain fat. Sometimes I will borrow from a recipe and use it as the general outline of a new plant based recipe by substituting for the fat and other ingredients that conflict with me like onions, bell peppers and melon.
This recipe is derived from Chocolate Chip Cookies from "Vegan Cooking for Carnivores" by Roberto Martin. I replaced the vegan margarine with soft silken tofu and reduced the amount of flour and added a little baking powder. The result is a chocolate chip cookie with a puffed up profile and a slightly spongy texture—not going to win any baking contests but it does satisfy that need once in a while for a plain old chocolate chip cookie without having to eat animal protein or a lot of fat.
I did the math and found that since there are 2.5 grams of fat in 1 tablespoon of Earth Balance Organic Butter Spread, it follows that one cup would contain 40 grams of fat (the recipe makes 24 cookies so that is about 1.7 grams of fat per cookie just from the margarine). One box of Morinaga Soft Silken Tofu contains 12 ounces of tofu and has 10 grams of fat per box, so one cup of this tofu has about 6.7 grams of fat. This works out to about .42 grams of fat per cookie from the tofu.
That is a big difference. It's worth trying to make an edible cookie that isn't so hard on our arteries.
It still has a cup of sugar and there is fat in the chocolate chips but hey, what do you want for nothin?
Here is the recipe for Plant Based Chocolate Chip Cookies
Ingredients to be placed in large mixing bowl of electric mixer:
1 box Morinaga Soft Silken Tofu
1 cup brown sugar
1 tablespoon egg replacer powder (beat until frothy with 1/4 cup water)
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups Better for Bread flour
2 cups vegan chocolate chips such as "Enjoy Life" Mini Chips, Dairy, Nut and Soy Free
Blend together just until everything is thoroughly combined. Drop by spoonfuls onto parchment lined cookie sheets. This recipe makes 24 medium sized cookies. Bake at 350 degrees fahrenheit for 13 minutes, cool on wire rack. Store leftovers in the refrigerator.
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