Yield: 2 dozen cookies
- heaping ¾ cup (200g) Mori-Nu Organic Silken Tofu, drained
- ½ cup (99g) granulated sugar
- ¼ cup (53g) light brown sugar, packed
- 1/3 cup (75g) coconut oil, melted
- 1 tsp vanilla extract
- 1 tsp white miso paste*
- 1 ½ cups (180g) all-purpose flour
- 1 ½ cups (135g) old-fashioned rolled oats
- ½ tsp baking powder
- ½ cup (85g) dark or semi-sweet chocolate, chopped*
*Don’t have miso paste on hand? Use ½ tsp salt instead of 1 tsp miso.
**If you want to keep this recipe vegan, make sure to check the ingredients of your chocolate, as some dark or semi-sweet chocolates contain milkfat or milk powder. (Our favourite—Nói Síríus 56% Bittersweet Chocolate—contains neither.)
- In a large bowl, beat drained tofu with hand mixer until relatively smooth and creamy. Add sugars, melted coconut oil, vanilla, and miso. Beat until smooth.
- In a medium bowl, whisk together flour, oats, and baking powder.
- Add dry ingredients to tofu mixture. With hand mixer on medium speed, mix until almost completely combined.
- Add chopped chocolate. Mix until chocolate is distributed throughout dough.
- Cover bowl and chill dough in fridge for at least 1 hour.
NOTE: If you chill the dough overnight, let sit out for 15 minutes before forming cookies.
- Heat oven to 350°F. Line 2 baking sheets with parchment paper.
- Drop dough blobs onto prepared baking sheets—about 2 tablespoons (30g) of dough per cookie.
NOTE: You can certainly use a cookie scoop here to make round, smooth cookies. We preferred how the cookies looked when we formed the dough into shaggy patties.
- Bake 18–21 minutes or until edges are set and lightly golden.
- Transfer baking sheets to wire racks. Allow cookies to cool for 5–10 minutes on baking sheets, then transfer cookies to wire rack to cool completely.