August 6, 2008 by joythebaker 40 Comments 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. Do not be fooled. She’s a firecracker and she’s got your number. I ventured into…
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. Do not be fooled. 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. 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. We both learned very quickly that Jill is not a morning person and Joy is. We also learned that Jill thinks Black Widow spiders are cool and Joy runs screaming for the hills at the mere mention of one. But Joy and Jill share a deep love for, well… occasional boy talk and fast food tacos. Joy and Jill are great friends.
So what’s the deal with vegan cookies? No eggs, no butter, no milk. None of the regulars that you’ll usually see on my blog. Instead, I let Jill introduce me to tofu and vegan margarine in my baking. I have to say, Jill knows her way around some tofu and I was so pleased with these cookies. We ate them warm out of the oven with soy milk. What a good vegan I was for those few hours!
Thanks for opening up your kitchen to me Jill! You rock my socks.
Vegan Cookies with Chocolate, Peanut Butter, and Cinnamon
Print this Recipe!
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. Stir until virtually no chunks of tofu remain. Add the peanut butter and vanilla and stir to combine.
In a separate bowl sift together flour, cocoa powder, baking soda, salt and cinnamon. 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. Bake for 12-15 minutes. Remove from oven, let sit for 5 minutes then enjoy with soy milk!
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