Cocoa Cookies
Submitted by Dah
Egg-free, dairy-free cocoa cookies made with silken tofu, soy milk, and applesauce. Soft, fudgy, and dusted with powdered sugar. A vegan chocolate cookie that nobody will guess is plant-based. Makes 3 dozen.
YIELD
3 dozenPREP
20 minCOOK
10 minREADY
2 hrsThese vegan cocoa cookies prove you don’t need eggs or butter to get a soft, fudgy chocolate cookie. Silken tofu and applesauce replace the eggs, soy milk stands in for dairy, and nobody at the table will be the wiser.
The soy milk gets a splash of apple cider vinegar to mimic buttermilk’s tang and lift. The dough chills for at least two hours (or up to three days, which is handy for planning ahead) before being dropped onto baking sheets.
A dusting of powdered sugar on top gives them a bakery finish. They’re allergy-friendly, crowd-pleasing, and genuinely good.
Kitchen Tips
- Blend the tofu with the soy milk mixture until completely smooth; any lumps will show up in the finished cookies
- Try raspberry vinegar instead of cider vinegar for a subtle fruity note
- The dough keeps up to 3 days in the fridge, so you can bake fresh batches all week
Ingredients
Directions
In a medium bowl, sift together cocoa, flour, baking soda, and salt.
Set aside.
In a small bowl, mix together soy milk and vinegar.
In a blender or food processor, combine ¼ cup of the milk- vinegar mixture with the tofu and blend until smooth.
Transfer tofu mixture to a large bowl, add sugar, and beat until slightly frothy.
Add oil, applsauce, water, vanilla, and remaining soy- vinegar mixture, and beat until thoroughly mixed.
Add dry ingredients and mix until just combined.
Cover bowl and chill dough in the refrigerator for at least two hours, or up to 3 days.
Preheat oven to 350℉ (180℃) F and spray or lightly oil a baking sheet.
Drop rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches apart.
Bake in upper third of oven for 10 minutes.
Remove from pan and cool on rack.
Repeat with remaining dough.
Sprinkle cooled cookies with powdered sugar, if desired.
NOTE: Cider vinegar may be replaced with Raspberry vinegar.
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