YouPhood.com / For those who love food!

This uber chocolate-y cookies are super tasty, ultra rich, and totally vegan. Soft and chewy, they are wonderful right out of the oven, but also stay moist and fresh for the few days. Bake up a batch for your next party or picnic! Watch out, they'll go quickly! (Just make sure to warn of any soy allergies.)

The ingredients »

• 1 teaspoon of almond or vanilla extract
• 1 cup of unbleached all-purpose flour
• 1 cup of unrefined or turbinado sugar
• 1 cup of chocolate chips
• 3 cups of unsweetened cocoa powder (3/4 cup!)
• 1 teaspoon of baking soda
• 1 cup of soy margarine
• 1 teaspoon of fine-grained sea salt
• 1 cup of chopped walnuts (optional)
• 1 cup of silken tofu

How to make »

1. Preheat oven to 350 F. Grease a cookie sheet, or line with parchment paper.
2. In a large mixing bowl, mix the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
3. In another large mixing bowl (or a blender), blend margarine, tofu and almond (or vanilla) extract.
4. Pour wet ingredients into dry ingredients and mix well. Fold in the chocolate chips.
5. Drop cookie dough onto sheet using a tablespoon, forming small balls of dough.
6. Bake 20 minutes, or until cookie bottoms begin to brown. Cool briefly on a wire cooling rack.

Anything else »

I've run into a little bug (?) with the ingredients: there should be 3/4 (three-quarter) cup cocoa powder, not 3! This recipe was adapted from Chocolate Macadamia Nut Cookies from "The Candle Cafe Cookbook". It took some trial and error to get the recipe just right!