Chocolate Chip Macaroon Cookies
This is a variation of a recipe I got from www.theppk.com. These are fairly simple to make and they are really good. I’ve made these cookies a bunch of times and shared them with many non-vegans who have all been impressed or, as my brother-in-law likes to obnoxiously point out, they are just saying that! But I choose to believe the bit about being impressed :-)
Also, I've made these gluten free with Bob Mills Gluten free all purpose flour and they are still good!
Ingredients:
-3 oz extra firm silken tofu, like mori-nu (1/4 of the package)
-1/3 cup coconut or canola oil
-2 tablespoons non-dairy milk
-1/2 cup sugar
-1/2 teaspoon almond extract
-1 teaspoon vanilla extract
- 1 cup flour
- ¾ teaspoon baking powder
-¼ teaspoon salt
-1 ½ cups unsweetened shredded coconut
- ¾ cup chocolate chips
Preheat oven to 350 F. Line two baking sheets with parchment or cooking oil.
-Puree tofu, oil and milk in a blender or food processor until smooth, scraping down the sides with a spatula to make sure you get everything.
-Transfer to a mixing bowl. Mix in the sugar and extracts. Mix in flour, baking powder and salt until well incorporated.
-Mix in chocolate chips and then shredded coconut until a stiff dough forms.
-Drop cookies by the spoonful onto cookie sheet 2 inches apart from each other, they don’t spread much at all. Don’t smooth the tops out, it’s cool if they have some pieces of coconut sticking out to get a little browned. Bake for 12 to 14 minutes, the bottoms should be lightly browned and the tops just barely flecked with color in a few spots.
-Let cool on sheets.
**makes about 20- 2 inch cookies (or more if you don’t eat a bunch of the uncooked dough :))**
This is a variation of a recipe I got from www.theppk.com. These are fairly simple to make and they are really good. I’ve made these cookies a bunch of times and shared them with many non-vegans who have all been impressed or, as my brother-in-law likes to obnoxiously point out, they are just saying that! But I choose to believe the bit about being impressed :-)
Also, I've made these gluten free with Bob Mills Gluten free all purpose flour and they are still good!
Ingredients:
-3 oz extra firm silken tofu, like mori-nu (1/4 of the package)
-1/3 cup coconut or canola oil
-2 tablespoons non-dairy milk
-1/2 cup sugar
-1/2 teaspoon almond extract
-1 teaspoon vanilla extract
- 1 cup flour
- ¾ teaspoon baking powder
-¼ teaspoon salt
-1 ½ cups unsweetened shredded coconut
- ¾ cup chocolate chips
Preheat oven to 350 F. Line two baking sheets with parchment or cooking oil.
-Puree tofu, oil and milk in a blender or food processor until smooth, scraping down the sides with a spatula to make sure you get everything.
-Transfer to a mixing bowl. Mix in the sugar and extracts. Mix in flour, baking powder and salt until well incorporated.
-Mix in chocolate chips and then shredded coconut until a stiff dough forms.
-Drop cookies by the spoonful onto cookie sheet 2 inches apart from each other, they don’t spread much at all. Don’t smooth the tops out, it’s cool if they have some pieces of coconut sticking out to get a little browned. Bake for 12 to 14 minutes, the bottoms should be lightly browned and the tops just barely flecked with color in a few spots.
-Let cool on sheets.
**makes about 20- 2 inch cookies (or more if you don’t eat a bunch of the uncooked dough :))**
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