Vegan Chocolate Peanut Butter Cookies
Posted on 07 August 2008 by joy
It’s no secret that I’m not a vegan. I’m nowhere close to being a vegan. Just because I love a good medium-rare steak, doesn’t mean that I don’t enjoy the virtues of tofu, and other such vegan items.
When my good friend Jill invited me over one Sunday afternoon to help bake her infamous Vegan Chocolate Peanut Butter Cookies with Cinnamon, I grabbed my camera and hurried over.
With soft tofu, vegan margarine, and loads of chocolate and peanut butter, you’d never know that these cookies are without eggs and butter. They bake up beautifully soft, full of flavor and with just the slightest cookie crunch.
Gorgeous!
Vegan Chocolate Peanut Butter Cookies with Cinnamon
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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Tags | baking, Chocolate, cookies, peanut butter, vegan
