Tofu Chocolate Chunk Oatmeal Cookies (Vegan)

Yield: 2 dozen cookies

Ingredients

• 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.)

Directions

1. 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.
2. In a medium bowl, whisk together flour, oats, and baking powder.
3. Add dry ingredients to tofu mixture. With hand mixer on medium speed, mix until almost completely combined.
4. Add chopped chocolate. Mix until chocolate is distributed throughout dough.
5. 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.
6. Heat oven to 350°F. Line 2 baking sheets with parchment paper.
7. 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.
8. Bake 18–21 minutes or until edges are set and lightly golden.
9. 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.

Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

Adapted from: House Foods