It’s about time that I introduce you to some of my friends.
Meet Jill. Jill is one fierce cookie, although me might try to fool you with her demure presence and coy smile. ย Do not be fooled. ย She’s a firecracker and she’s got your number.
I ventured into Jill’s kitchen one Sunday afternoon to make her famous vegan cookies. ย I’m not a big vegan cookie baker, and I thought I reach out to an expert.
I met Jill when I hired her at a tiny Los Angeles coffee shop I managed. ย We both learned very quickly that Jill is not a morning person and Joy is. ย We also learned that Jill thinks Black Widow spiders are cool and Joy runs screaming for the hills at the mere mention of one. ย But Joy and Jill share a deep love for, well… occasional boy talk and fast food tacos. ย Joy and Jill are great friends.
So what’s the deal with vegan cookies? ย No eggs, no butter, no milk. ย None of the regulars that you’ll usually see on my blog. ย Instead, I let Jill introduce me to tofu and vegan margarine in my baking. ย I have to say, Jill knows her way around some tofu and I was so pleased with these cookies. ย We ate them warm out of the oven with soy milk. ย What a good vegan I was for those few hours!
Thanks for opening up your kitchen to me Jill! ย You rock my socks.
Vegan Cookies with Chocolate, Peanut Butter, and Cinnamon
1/2 cup vegan margarine (can be found at most grocery stores in the States)
1 cup dark brown sugar
1/4 cup soft tofu, drained
1/2 cup peanut butter
1 teaspoon vanilla extract
1 cup flour
1/2 cup cocoa powder ( Ghirardelli is vegan)
3/4 teaspoon baking soda
scant 1/2 teaspoon salt
3/4 teaspoon cinnamon
Preheat oven to 350 degrees F.
In a bowl combine margarine, brown sugar and tofu until well blended. ย Stir until virtually no chunks of tofu remain. ย Add the peanut butter and vanilla and stir to combine.
In a separate bowl sift together flour, cocoa powder, baking soda, salt and cinnamon. ย Add the dry ingredients to the wet and stir to combine.
On a parchment or foil lined backing sheet, heap cookie dough by the Tablespoon. ย Bake for 12-15 minutes. ย Remove from oven, let sit for 5 minutes then enjoy with soy milk!
40 Responses
Because of these cookies, I have a small, completely appropriate girl crush on you. So. Fantastically. Good.
https://versatilevegan.wordpress.com/2012/09/04/vegan-chocolate-peanut-butter-cookies/
It’s pretty hard to find a decent vegan baking recipe, but these are pretty phenom. I just took them out of the oven, they’re delicious!
OMG these are sooooo GOOD!
Vegan Love!
Hey, Joy! I decided to try to make these cookies, but I used white whole wheat flour and 10 tablespoons of peanut butter and 6 tablespoons of Smart Balance, and 3/4 cup packed brown sugar and 2 tablespoons agave nectar. And, oops! I used 1/2 cup of tofu instead of 1/4 ~_~. Let’s see how it goes down…
I just made these cookies with an egg instead of tofu, and they turned out delish! Thankyou for the recipe!!