Back-to-school Chocolate Chip Cookies

Total Time: 34 mins Preparation Time: 10 mins Cook Time: 24 mins

Ingredients

• 2 1/4 cups whole wheat pastry flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup vegan margarine
• 3/4 cup packed brown sugar
• 3/4 cup sugar
• 3/4 cup soft silken tofu, drained
• 1 1/2 teaspoons vanilla
• 1 cup semisweet vegan chocolate chips
• 3/4 cup walnuts or 3/4 cup pecans, chopped

Recipe

• 1 preheat oven to 375°f line two baking sheets with parchment paper, spray with nonstick cooking spray and set aside.
• 2 in medium mixing bowl, whisk together flour, baking soda and salt. set aside.
• 3 in another mixing bowl, combine margarine, sugars, tofu and vanilla. beat with hand-held mixer until light and fluffy, stopping to scrape down sides of bowl.
• 4 add dry ingredients and beat well.
• 5 fold in chocolate chips and nuts with spatula.
• 6 using a 1-ounce cookie scoop or large spoon, place scoops of cookie dough on the baking sheets about 3 inches apart. (place remaining cookie dough in fridge between batches so it doesn't melt and make thin, flat cookies).
• 7 bake until golden brown around the edges, about 12 minutes.
• 8 using a spatula, transfer cookies from baking sheet to wire rack to cool completely. store in an airtight container.