A Tantalizing Trio of Flavors

Each bite of these mouthwatering cookies offers a symphony of flavors that will enchant your senses. Imagine the bold richness of chocolate harmonizing with the smooth and nutty notes of peanut butter, all embellished with a sprinkle of cinnamon for a subtle spice kick. These cookies are made with simple, plant-based ingredients that come together to create a delightful treat perfect for any occasion.

Pair these delightful cookies with your favorite non-dairy milk for the ultimate comforting snack, or serve them alongside a scoop of vegan ice cream for an extra touch of indulgence. Enjoy the convenience of these cookies, as they can be stored for later enjoyment or savored fresh from the oven.

Incorporate our clever baking tips into your repertoire, such as using robust Dutch-processed cocoa for a deep chocolate flavor, and you’ll soon become the go-to vegan baker among your friends and family.

Recipe Details

• Servings: 18 cookies
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Difficulty: Easy

Ingredients

• 120g (1/2 cup) vegan margarine
• 200g (1 cup) dark brown sugar
• 60g (1/4 cup) soft tofu, drained
• 125g (1/2 cup) peanut butter
• 5ml (1 teaspoon) vanilla extract

• 125g (1 cup) all-purpose flour
• 50g (1/2 cup) cocoa powder, vegan such as Ghirardelli
• 3/4 teaspoon baking soda
• Scant 1/2 teaspoon salt
• 3/4 teaspoon cinnamon

Instructions

1. Preheat the Oven:
   Set the oven to 350 degrees F (175 degrees C).
2. Combine Wet Ingredients:
   In a bowl, mix the vegan margarine, brown sugar, and tofu until smoothly incorporated with no tofu chunks visible.
   Incorporate the peanut butter and vanilla extract.
3. Combine Dry Ingredients:
   Using a separate bowl, sift the flour, cocoa powder, baking soda, salt, and cinnamon.
4. Merge Wet and Dry Mixtures:
   Gently fold the dry ingredients into the wet mixture until a cohesive dough forms.
5. Shape the Cookie Dough:
   Scoop the dough using a tablespoon measure onto a lined baking sheet, leaving space between each for spreading.
6. Bake:
   Place in the oven and bake for 12-15 minutes. After baking, let the cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool.

Notes and Tips for Success

Indulge in these cookies warm, paired with a glass of soy or almond milk for a cozy treat.

If you’d prefer a crunchy texture, opt for chunky peanut butter. Likewise, for a different take on the vegan egg, consider using a blend of 3 teaspoons of egg replacer powder or cornstarch.

Tips for Success

• For an intense chocolate flavor, use high-quality Dutch-processed cocoa powder. If using milder cocoa, consider reducing the sugar slightly.
• These vegan cookies offer a nod to classic no-bake cookies by replacing oats with flour for a delectable texture without compromising on the essence of tradition.
• Always ensure your baking soda is fresh to guarantee a perfect rise and soft texture in your cookies.

Nutrition Information

Calories: 250 | Protein: 5g | Carbs: 30g | Fat: 12g (Note: Nutritional details are an estimate and may vary based on specific ingredients used.)

Frequently Asked Questions