Oh. My. Goodness. These eggless chocolate chip cookies are the best I have ever tasted. Seriously. They are a combination of a soft and chewy texture, and amazing flavour. I. Cannot. Eat. Just. One! And neither can my family! If that isn’t enough, these cookies are eggless, which means you can eat an entire bowl of cookie dough, guilt-free!
Chocolate chip cookies are a cookie I could eat all day, every day. Like, even for breakfast. We’ve all done that, right? I’ve tried several different recipes, and I have to be honest, there are many good recipes out there! BUT, they all seemed to lack something. Ok, I know, I’m picky. But I seriously have high expectations for food. Shouldn’t we all? Chocolate chip cookies need to be soft and chewy, packed with flavour, and eggless for my son.
These high expectations resulted in a loooooong search. My findings: sometimes you just have to make your own. To make them eggless I used Sunrise soft tofu. Tofu has been my go-to for many recipes because it is great at blending in and taking on whatever flavour I throw at it. Next, I played with the sugar. I love the flavour of brown sugar and knew I needed to increase the quantity. Wherever I can squeeze a little extra brown sugar in, I do! Finally, vanilla! Vanilla has an amazing ability to compliment a flavour without overpowering the true intentions of the recipe. I love how the tablespoon of vanilla just brings out the chocolate chip cookie essence!
So without torturing you any longer, here is the recipe. I hope you enjoy it. My family cannot get enough!
Tips and Tricks:
- If you don’t have an egg allergy in your house, you can use 2 eggs in place of the soft tofu!
- Mix it up with the chocolate chips. You can use milk chocolate, Smarties, white chocolate chips, Eggies, etc. These cookies are versatile!
- If you’re looking for a vegan recipe, use your favourite dairy-free chocolate chips, and Earth Balance Buttery Sticks in place of the butter/margarine.
- 1 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup soft margarine or butter
- 1/2 cup tofu silken or soft
- 1 tbsp. vanilla
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
Pre-heat oven to 350F.
Cream together the sugars, tofu, and margarine.
Add baking soda, salt, and vanilla. Beat until combined.
Add flour. Beat flour mixture until well combined.
Fold in chocolate chips.
Line a cookie sheet with parchment paper. Roll dough into 1" balls and place on cookie sheet. Press down slightly. Bake for 7-9 minutes.
Allow cookies to rest on cookie sheet for about 5 minutes before moving to a cooling rack. Enjoy! 🙂