I don’t t know when my love affair with cookies started, but it’s been a long romance. When I started changing my diet I realized how many of my treats didn’t honor my body. That’s when I started working on this recipe. It eats like a cookie but in its healthier form. It is both vegan and gluten-free but no one will ever know!

Makes 48 small cookies

Preheat oven 350
1 cup palm fruit oil (sold as organic vegetable shortening)
1 ½ cups organic sugar
1 ½ cups organic brown sugar
1 box (12.3 ounces) silken organic firm tofu
4 ½ cups brown rice flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon xanthan gum
2 cups vegan chocolate chips

In a Kitchen Aid or bowl, mix together, palm fruit oil, tofu, sugar, brown sugar. Paddle or beat until light and fluffy. Add in the rest of the mix until everything is stirred in. Slowly add in chocolate chips. For perfect portions, I always use a small spring handle ice cream scoop to portion cookies. Bake on parchment lined cookie sheet for 10-12 minutes depending on how you like them, soft or crunchy.

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