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Reference ID: #89a683fd-adf4-11ef-b00c-acd33e66dfdf
When I was a kid, stuffing (also called dressing) was one of my favorite dishes on the holiday table. Whether it was a big pan of sausage and sage stuffing next to slices of Thanksgiving turkey or a simple bowl of Stouffer’s Stove Top, stuffing had plenty of dedicated space on my plate cozied up alongside a heap of mashed potatoes.
Stuffing still gets a place of honor on my holiday table. Vegan mushroom stuffing is one of my favorite variations thanks to the depth of earthy flavor and variation in texture. As an added bonus, it will easily please vegetarians, vegans, and omnivores alike.
Loaded with classic stuffing aromatics—onion, celery, garlic, and herbs—it gets the majority of its flavor and texture from a mix of mushrooms. They are sautéed first to release excess water before being combined with the other ingredients like walnuts, which add a meaty texture to the final product.
A high-quality (better yet, homemade) vegetable stock keeps the stuffing moist while it bakes. But one of the coolest tricks to this vegan stuffing comes in the form of a flax egg.
Simply Recipes / Ciara Kehoe
A flax egg is a vegan egg replacement made from ground flax seeds and water. It’s commonly used in vegan baking as a binder; in this recipe it helps keep the stuffing from falling apart all over your plate.
If you don’t have access to flax seeds or ground flax meal, you can certainly leave out the flax egg. That being said, I highly recommend following the recipe as written for a moist stuffing with a well-bound scoop.
This recipe is highly adaptable. Here are some suggestions for substitutions:
Simply Recipes / Ciara Kehoe
Make sure your bread is stale so it can absorb all of the stock and hard-earned stuffing flavor. If you have the time, cube or tear your bread onto a sheet pan a day or two before you plan to make stuffing to ensure proper staleness.
If you need to make stuffing right this minute, don’t fret. Cube or tear your bread onto a sheet pan and toast in a 350ºF for 15 to 20 minutes to draw out the moisture.
The mix of mushrooms gives the stuffing varied texture and flavor, but make sure you prepare each mushroom variety properly. For instance, the stems of shiitake and large portobello mushrooms are tough and should be trimmed away, same with the thick base of beech and oyster mushrooms.
If you want to make this recipe a day in advance, prepare the stuffing but don’t bake it. Transfer to a 9×13-inch pan, cover with aluminum foil, and refrigerate overnight. The next day, let the stuffing rest on the counter for at least 45 minutes to 1 hour, then bake as instructed.
If (and that’s a big if) you have any leftover stuffing, let it cool to room temperature before transferring to an airtight container or zip-top bag. It’ll keep in the fridge for about 4 days in the fridge. Reheat on the stovetop, adding a little extra stock if it’s too dry, or in the microwave until heated through.
You can also freeze leftover stuffing in a freezer bag for up to 3 months, pressing out as much air as possible before sealing. Defrost in the refrigerator before reheating.
Simply Recipes / Ciara Kehoe
The amount of salt needed will vary depending on how salty your vegetable stock is. Since there are no raw eggs in this stuffing, season it to taste before baking.
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2 tablespoons ground flaxseed
5 tablespoons room temperature water
6 tablespoons vegan margarine, divided, plus more for greasing the pan
2 tablespoons olive oil
1 pound mixed mushrooms, roughly chopped
1 cup finely chopped yellow onion
3 scallions, thinly sliced
1 cup chopped celery
2 cloves garlic, thinly sliced
1 tablespoon dried sage or 3 tablespoons fresh, chopped sage leaves
1 1/2 teaspoons dried thyme or 1 1/2 tablespoons fresh thyme leaves
4 cups vegetable stock
4 ounces toasted, finely chopped walnuts
1/2 cup fresh, finely chopped parsley, divided
2 1/2 pounds (40 ounces) stale sourdough bread, cubed or torn into bite-size pieces
Salt and pepper, to taste
Preheat the oven to 350°F.
Lightly grease the inside of a 9×13-inch pan with margarine.
Simply Recipes / Ciara Kehoe
Make the flax egg:
In a small bowl, add the ground flaxseed and room temperature water. Mix together and set aside.
Simply Recipes / Ciara Kehoe
Sauté the vegetables:
Add 4 tablespoons of margarine and the olive oil to a large Dutch oven or stock pot set over medium-high heat. Once the butter has melted, add the mushrooms and sauté until most of the moisture has evaporated and the mushrooms are starting to brown, about 8 minutes.
Add the onion, scallions, celery, garlic, sage, and thyme and let cook, stirring often, until the celery has softened, 10 to 15 minutes.
Simply Recipes / Ciara Kehoe
Assemble the stuffing:
Add the vegetable stock, walnuts, and half of the chopped parsley and stir. Once the stock is boiling, remove from the heat. Add the bread, flax egg, and stock to the vegetable mixture and gently fold everything together until well combined. Taste, seasoning with salt and pepper as needed.
If your Dutch oven or stock pot isn’t large enough, transfer everything to the largest bowl you have to bring it all together.
Simply Recipes / Ciara Kehoe
Bake the stuffing:
Transfer the stuffing to the greased pan and dot with the remaining 2 tablespoons of margarine. Cover with foil and bake until heated through and the bread has absorbed the liquid, about 35 minutes.
Remove the foil and turn up the oven temperature to 400°F. Bake, uncovered, for another 10 to 15 minutes, or until the top is well browned and crisp.
Let the stuffing rest for at least 5 minutes before serving. Top with remaining parsley.
Love the recipe? Leave us stars below!
Simply Recipes / Ciara Kehoe
Simply Recipes / Ciara Kehoe
| Nutrition Facts (per serving) | |
|---|---|
| 637 | Calories |
| 26g | Fat |
| 85g | Carbs |
| 20g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 637 |
| % Daily Value* | |
| 26g | 33% |
| Saturated Fat 4g | 19% |
| 0mg | 0% |
| 1247mg | 54% |
| 85g | 31% |
| Dietary Fiber 7g | 24% |
| Total Sugars 11g | |
| 20g | |
| Vitamin C 12mg | 60% |
| Calcium 130mg | 10% |
| Iron 8mg | 44% |
| Potassium 612mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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I made these cupcakes for a vegan bride-to-be for her bridal shower this weekend. I planned to do a test run of these, and if I didn’t like them, she was getting normal egg-filled, buttercream-topped cupcakes. But. These are good. Really really good. (Adapted from the Curvy Carrot) For step by step photos go to: http://www.icancookthat.org/2013/07/vegan-dark-chocolate-cupcakes-with-peanut-butter-frosting.html —I Can Cook That
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Inspired by a small vintage “Volcanic Flame” coloured skillet I found at a thrift store, I was determined to come up with a delicious vegan skillet cookie. After a short consultation with a couple of skillet cookie recipes (namely from abeautifulmess.com & vanillacrunnch.com), I developed my own take on this timeless & popular recipe. —KrisW
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When it comes to plant-based eating, I’m an avid believer in never compromising flavor. These vegan mashed potatoes are as creamy, fluffy, and flavorful as classic mashed potatoes with dairy milk and butter. Luckily, making homemade mashed potatoes is super easy and, with a few tricks, you’ll enjoy each and every velvety bite.
The perfect mashed potatoes, in my opinion, are a combination of two types of potatoes: Russet and Yukon. Russet potatoes are starchier, with a neutral taste, and absorb melted butter best. However, Yukon potatoes add that extra flavor that marries all the seasonings.
The other trick to perfect mashed potatoes is baking them instead of boiling. Granted, I used to peel, chop, and boil my potatoes before I stumbled upon this technique. And honestly, I stumbled upon this trick by mistake, after baking potatoes as a part of another dish, and changing my mind after removing them from the oven. I scooped out the insides and mashed them instead. Oh boy, did it make a difference. Baked potatoes are drier, which creates a fluffier texture once mashed.
When it comes to mixing, be sure not to overmix. My favorite strategy is adding the scooped insides directly to an electric stand mixer (or you can use a hand mixer), along with the seasonings, butter, and milk, and mixing for 2 to 3 minutes, until fully creamy and fluffy.
And if you love flavor, never go skimpy on seasonings. Of course, you can adjust the seasonings to taste, but nothing is worse than bland mashed potatoes. Besides, adding a good amount of seasonings never hurt nobody, right?! —Shanika Graham-White
Watch This Recipe
Vegan Mashed Potatoes
Content Creator and Recipe Developer, Shanika, is part kitchen ninja and connoisseur of interior decorating, hence her passion for beautifully staged food photos and videos. On her site, Orchids and Sweet Tea, you will find traditional dishes using organic ingredients as well as dairy free, gluten free, and vegan versions of your old and new favorites!
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!
Lentils and meaty minced mushrooms stand in for ground beef in this plant-based spin on a Queen City treasure.
Updated February 08, 2024
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Simply Recipes / Alison Bickel
Our Cincinnati chili recipe has a life of its own, with people all over North America sharing comments about how they make theirs–whether they are Queen City natives or have never set foot in a chili parlor before.
Cincinnati chili is one of my favorite comfort foods, and it’s easily veganized in this version with lentils and mushrooms standing in for the meat. It’s a reasonably healthful budget recipe with tons of leftovers. Serve it over spaghetti for a dinner that’ll stick to your ribs and leave you smiling. Now we’re talkin’!
Simply Recipes / Alison Bickel
In a word, meat and spices. Traditional Cincinnati chili is made with lots of ground beef and has no beans in the chili, though they are occasionally served on top. As for the spices, they go beyond chili powder and cumin, including allspice, cinnamon, and cloves. The combination of spices reflects the Greek and Macedonian background of the owners running the working-class diners where this highly regional recipe originated in the 1920s.
This version stacks up admirably against its meaty predecessors. Cincinnati-based food historian Dan Woellert wrote a whole book called The Authentic History of Cincinnati Chili that’ll give you the inside scoop if you really want to know more.
To replace the beef, a mix of minced mushrooms and hearty lentils provides substance and flavor. You’ll also want to make sure your obligatory splash of Worcestershire sauce is vegan—many brands contain anchovies.
For many, shredded cheese is an important topping (see more below). Vegans can go cheeseless and this chili will still be delicious, but if you go with plant-based cheddar, get the finest shreds you can for maximum authenticity. The thin strands of cheese melt yieldingly into the chili, mitigating the heavy-handedness of the spices. As far as vegan shreds go, I find Kroger’s Simple Truth Plant-Based Cheddar Style Shreds to be the closest thing.
Now all we need is to develop a vegan goetta recipe and we’ll have all our bases covered.
Simply Recipes / Alison Bickel
If you walk into a chili parlor (as those in Cincinnati refer to independent restaurants that serve this chili), you’ll see combinations referred to as “ways.” Set toppings out when you serve your chili and, as Fleetwood Mac might say, you can go your own way.
Cincinnatians have major opinions about their chili, but they also often approve of getting creative. Besides, chili police only exist in internet comments.
Simply Recipes / Alison Bickel
Most mainstream Worcestershire sauces contain anchovies and are not vegan. Check the label to make sure it’s vegan. For an easy substitute, use soy sauce spiked with a little molasses.
Kidney beans are served on the chili as part of a 5-Way in Cincinnati, but I prefer to skip that topping, since the lentils in this chili contribute plenty of legume power on their own.
To use plant-based ground meat, such as Beyond Beef or Impossible Burger, omit the mushrooms and lentils. Use 24 ounces of plant-based meat crumbles, adding them in Step 2.
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For the chili
16 ounces sliced cremini mushrooms
1 (6–ounce) can tomato paste
5 cups water
1 (8–ounce) can tomato sauce
1 large yellow onion, minced (about 3 cups)
6 cloves garlic, minced
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt, plus more to taste
2 tablespoons vegan Worcestershire sauce (see recipe note)
1 1/2 cups brown or green lentils (preferably French green lentils du Puy; do not use red lentils)
1 tablespoon apple cider vinegar
1/2 ounce chopped unsweetened chocolate, optional
For serving
Oyster crackers
Finely shredded plant-based cheddar
Minced yellow onion
Hot cooked spaghetti
Mince the mushrooms:
In two batches, pulse the mushrooms in a food processor until they are finely minced. Be mindful not to go too far, or they’ll turn to mush. Alternatively, you may grind the mushrooms in a food grinder or mince them by hand with a knife and cutting board. Set the mushrooms aside.
Cook the tomato paste:
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the tomato paste to the dry pot and cook, constantly scraping the bottom with a wooden spoon or silicone spatula, until the tomato smells rich and toasty, and you start to see browned, but not burned patches in the bottom of the pot. This should take 1 to 3 minutes.
Simply Recipes / Alison Bickel
Add the spices, lentils, and mushrooms:
Add the water, which will help keep the tomato paste from scorching. Stir well, scraping the bottom to free any stuck-on paste.
Add the tomato sauce, onion, garlic, chili powder, cumin, cinnamon, allspice, cloves, cayenne pepper, salt, Worcestershire sauce, lentils, and minced mushrooms. Mix them together into a sludge.
Simply Recipes / Alison Bickel
Simply Recipes / Alison Bickel
Cook for at least 1 hour:
Bring to a simmer over medium-high heat, stirring frequently.
Reduce the heat and continue to gently simmer, uncovered, until the lentils are tender but not falling apart. How long this will take will depend on the type and age of the lentils you are using.
Stir the chili often. You want the volume to reduce, but add water if needed so the lentils can cook through. When the chili reaches its ideal consistency, there will be bubbles slowly gurgling up like lava, and a spoon will leave a trail when you drag it through the chili.
Once the lentils are cooked, you can keep the chili cooking on the lowest heat possible for another hour or so to help the flavors meld.
Add the vinegar and chocolate:
Add the vinegar and chocolate, if using. Let sit for 10 minutes, then taste and adjust seasonings if needed.
The chocolate is not a traditional ingredient, but in this vegan version I like the small amount of fat and earthiness it adds.
Pulse with an immersion blender:
To break up the lentils and get a more convincing Cincinnati chili texture, stick an immersion blender in the pot and pulse it a few times.
Simply Recipes / Alison Bickel
Serve:
Serve as desired: over spaghetti, over a Coney dog, or in a bowl. Top with the combo of toppings that speaks to you.
Vegan Cincinnati chili will keep refrigerated for up to 1 week or frozen for up to 1 year.
Did you love the recipe? Give us some stars and leave a comment below!
Simply Recipes / Alison Bickel
| Nutrition Facts (per serving) | |
|---|---|
| 147 | Calories |
| 2g | Fat |
| 28g | Carbs |
| 8g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 147 |
| % Daily Value* | |
| 2g | 3% |
| Saturated Fat 1g | 4% |
| 0mg | 0% |
| 615mg | 27% |
| 28g | 10% |
| Dietary Fiber 7g | 27% |
| Total Sugars 10g | |
| 8g | |
| Vitamin C 13mg | 66% |
| Calcium 80mg | 6% |
| Iron 4mg | 22% |
| Potassium 967mg | 21% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Updated November 20, 2019
I feel like I can already read the comments below: “This is not a REAL chili. Real chili has XYZ…” And it’s probably deserved (though I hope this admission thwarts them a bit). This isn’t a Texas chili, or whatever type of chili you happen to be loyal to, but I’m quite proud of it nonetheless.
This version is quick, healthy, and vegetarian. It gets substance from butternut squash, peppers, and black beans, while dried oregano, cumin, and chipotles in adobo add flavor and heat. Avocado and cheese (use vegan cheese or forgo it altogether to make this dish 100% vegan) are necessary additions, not only for added flavor but also for their creaminess, which helps to offset the heat from the peppers.
You’re probably used to recipes that have you cook the onions first in the oil and then add the other ingredients, but since this is a one-pot column, we’re doing things a little differently. First, we’re going to get some color on the butternut squash. Then comes the onions and peppers, followed by the remaining ingredients—a hearty, filling and good-for-you dinner in 25 minutes.
With winter’s unavoidable approach, having quick and easy go-to recipes like this one are essential to keeping you eating healthy and staying warm. Plus, while a ‘real’ chili will have you cooking for hours, this one can be made in less than time than it takes to watch your favorite TV show.
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182 Comments
These Peanut Butter Cookies with Almond flour are a classic dessert reinvented so that it’s better than the real thing.
With almond flour instead of the usual wheat flour, my peanut butter cookies are as healthy and low carb as it gets.
Fans tell me it’s their go-to cookie recipe, and I can’t argue with that because we love them too!
Peanut Butter Cookies that are healthy? Yes, please!
With only one-quarter cup of sweetener in the entire recipe, you can feel great about serving these to your little ones.
If you have a peanut butter allergy, make these peanut butter cookies with Sunbutter instead of the peanut butter called for in the recipe below. It’s a one-to-one swap.
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These cookies are healthy, low carb, and versatile, making this the best peanut butter cookies recipe –try it, and you’ll see!
Looking for peanut butter cookies that are simple to throw together? This seven ingredient recipe couldn’t be easier.
Pin Recipe
In a small bowl combine almond flour, salt, and baking soda
In a medium bowl mix peanut butter, agave, shortening, and vanilla with a hand blender
Blend dry ingredients into wet until combined
Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
Use a fork to flatten in a criss-cross pattern
Bake at 350°F for 6-12 minutes until golden around the edges
Serve
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
These Peanut Butter Cookies with Almond Flour are vegan if you use agave instead of honey.
Remember, honey comes from bees, so it is not a vegan food.
Is there anything better than peanut butter cookies homemade? I don’t think so.
If you’re feeling fancy, after the cookies cool, melt some dark chocolate and dip each cookie into it so that they’re chocolate-coated peanut butter cookies.
These would make amazing Hanukkah and Christmas gifts.
For more fantastic homemade holiday gifts, check out the following:
We love stuffing these Peanut Butter Cookies with my Vegan Vanilla Ice Cream and rolling them in chocolate sprinkles or mini chocolate chips to make a healthy recipe for ice cream sandwiches.
My Peanut Butter Cookies with Almond Flour are nice and crisp around the edges and deliciously soft on the inside.
Ok, now for a question. Are these peanut butter cookies 5 ingredients?
When you count the ingredients in a recipe, do you include the salt and baking soda? Leave a comment and let me know!
I have dozens and dozens of cookie recipes that are gluten free for you.
Check them all out on my Cookies Page.
Here are some of my other easy vegan cookie dough recipes for you!
Bake the dough into cookies, or roll it and dip in dark chocolate to make cookie balls. The sky’s the limit!
Lastly, all of the recipes below other than the Pumpkin Chocolate Chip Cookies (which are nut free) are cookie recipes with almond flour.
And each of these cookie recipes is low-sugar and entirely free from refined sugar sweeteners.
My Snickerdoodles cookie recipe is made with an almond flour base that’s dipped in cinnamon and coconut sugar.
This egg free, dairy free cookie recipe is delicious for cookie monsters young and old!
My recipe for almond flour is made with a base of coconut flour, arrowroot, and pumpkin pureé that’s spiked with deliciously warming pumpkin pie spice.
It’s a nut free, egg free cookie that’s perfect for the holidays, but so good we make it all year round!
Your friends and family will never know the difference with these amazing Raspberry Thumbprint Cookies.
Although they’re a cookie that’s gluten free and low carb, they taste just like the real thing.
My Healthy Chocolate Chip Cookies are made with five ingredients, not including the salt and baking soda.
All you need to throw them together is almond flour, butter, maple syrup, vanilla, and chocolate chips.
They’re a total crowd-pleaser, perfect for everything from holiday parties to summer potlucks.
I used to make these Healthy Chocolate Chip Cookies for my son and his teammates when I coached his baseball team in third grade.
He’s now finished with college and in grad school, if you can believe that!
If you’re looking for cookie recipes that are healthy, the above treats are for you.
What’s your favorite? Or, is there something you’re looking for that’s not here? Leave a comment and let me know!
This Peanut Butter Cookies with Almond Flour recipe is an oldie but goodie from the archives. I first shared it in 2011.
40 Responses
It’s pretty hard to find a decent vegan baking recipe, but these are pretty phenom. I just took them out of the oven, they’re delicious!
OMG these are sooooo GOOD!
Vegan Love!
Hey, Joy! I decided to try to make these cookies, but I used white whole wheat flour and 10 tablespoons of peanut butter and 6 tablespoons of Smart Balance, and 3/4 cup packed brown sugar and 2 tablespoons agave nectar. And, oops! I used 1/2 cup of tofu instead of 1/4 ~_~. Let’s see how it goes down…
I just made these cookies with an egg instead of tofu, and they turned out delish! Thankyou for the recipe!!
Hi,
Just found your website and wanted to thank you!!
Also, I was wondering if there’s a good reference out there for vegan baking that doesn’t use tofu? I’ve used applesauce…
I ask, only b/c of food allergy concerns for my sister’s son. She’s nursing and they’ve had to eliminate all dairy and as much soy as possible from her diet.
Many of the margarine options(locally available) are made from soybean oil and/or have whey in them. We’ve found the Smartbalance olive oil spread. It’s so soft (and doesn’t emulsify well). I have only tried baking brownies with it and haven’t tried cookies/scones. I may try to freeze it and make something.
any suggestions are welcome!
I made a very similar recipe this evening using applesauce for the egg replacer. The benefit of applesauce is that it can sub in for some of the oil (in this case margarine) too.
You could possibly get rid of the margarine altogether and just use double the applesauce, as the peanut butter has natural oils! I bet they’d turn out great.
The proportions were:
1/2 cup chunky peanut butter, 1/4 cup margarine (with this small amount I’m sure olive spread would do fine), 1/4 cup applesauce, 3 tsp “egg replacer” powder (optional, or use cornstarch), 1/2 cup packed brown sugar, 1/2 cup heaped raw sugar, 1/2 cup cocoa, 1 tsp vanilla essence
Blend all that then add
1 tsp baking soda, 1/2 heaped cup plain (all purpose) flour
Blend then add flour as needed till dough forms soft balls that are not sticky.
Bake smallish cookies in moderate oven for 6 – 10 minutes, careful as these burn easily. They should be very soft with crisp outside when hot & harden up when cooling.
Good luck!
I forgot to add that I use the strong dutch type cocoa. With a milder cocoa you could reduce the sugar by up to 1/2 a cup.
We made these awhile ago, and they were absolutely delicious. Using silken tofu as an egg substitute works great! I’ve used banana in some other vegan cookie experiments, and it was nice getting the moisture without the fruity flavor this time around.
We had a few experiments bumping up the spice and adding cocoa nibs with delicious results. Thanks for the inspiration!
Wow, I just tried to make tofu for the first time the other day. I can’t believe that there is tofu in these cookies. I might have to try and make them!
when you say “soft” tofu, do you mean “silken”? thanx
I looooove pb & cinnamon combos, & I love pb & chocolate combos, so this sounds amazing. I’ve made cookies w/ tofu once before but these look even better. Thanks!
Holy cow! I am thrilled to see a Joy recipe I can bake as-is for my dairy allergic daughter. I swear, you are becoming my favorite person EVAR.
These cookies sound really fun :). I’ve never made vegan cookies with tofu but it sounds like a cool idea. Isn’t it nice to have friends that can bake? That way when we have a craving but are too lazy to bake something up for ourselves, they can do it for us :D.
I just made these cookies…they are amazing! I didn’t have any margarine so I added butter and they turned out just fine! Yummy! I will definitely make again! Thanks!
i love those, they seem to float.. thanx.. and i love your description of the reason you love breads and all.. Me tooo…. I’m on my path to be a pastry chef… so cool!!
Good friends are few and far between. What fun to be introduced to vegan cookies-I think I would only eat them if they were made by a trusted friend,too.
Love the red accents in these photos!
How great it is to cook/bake together with a good friend! The cookies look yummy!
These cookies look great. Thanks Joy (Jill).
Jill! So pretty.
Hi Joy,
Thanks for the lovely pictures and article featuring Jill…she’s a ray of sunshine and the cookies are so GOOD!!!!!!!!!!!!!!
LF
Those sound and look delicious! I really need to get my butt in gear and start trying some of your delicious recipes!
These remind me of some great no-bake vegan cookies. Instead of flour, you use old fashioned oats. Basically you heat up the cocoa, sugar, EB butter, and cinnamon. Then you take it off the heat and add the vanilla, peanut butter and oats. It’s yummy and only takes about 10 minutes from the pantry to your stomach!
Ahh, the best friendships are always formed over occasional boy talk and fast food tacos. And maybe a little tequila. 🙂
Sounds like we could all benefit from a Jill in our lives.
No butter!! my fav kind! Bookmarked the recipe to make somewhere in the near future!
i agree too that its hard to believe these cookies are vegan…they’re awesome!!
It’s very handy to have a good vegan cookie recipe, thanks for sharing, Joy!
BTW, I wanted to let you know that I’ve tagged you for the 10 Favorite Food Pictures meme, so please feel free to play along, if you so desire!
i can’t believe those cookies are made out of tofu!!! i’m definately trying this reciple. i SUCK at cooking from scratch, but this makes me slightly optimistic. 🙂
Joy!
You are welcome in my kitchen anytime. It was delightful and i’m a lucky gal to have you as a friend..
xo Jill
I find myself in your same boat Joy, but this vegan cookies do look tempting…maybe I will be a vegan for a few hours too!
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