Soft & Chewy Vegan Matcha Cookies with Silken Tofu
These Soft & Chewy Vegan Matcha Cookies with Silken Tofu are melt-in-the-mouth delicious, with the walnut and vegan white chocolate chips rounding out the flavors beautifully for an unforgettable bite.
Ingredients
- 2 cups all-purpose flour 260 grams
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup vegan butter 115 grams
- 3/4 cup granulated sugar 200 grams
- 1/4 cup soft tofu about 60 grams, passed through a sieve or blended
- 2 teaspoons vanilla extract
- 1 tbsp culinary-grade matcha powder use 1 1/2 tablespoons for a stronger matcha taste
Optional additions:
- 1 cup vegan white chocolate chips
- 3/4 cup roughly chopped walnuts or pecans
Instructions
- Preheat oven to 180C/325℉. Line baking trays with parchment paper or reusable silicone baking mats.
- Whisk together flour, salt, and baking soda in a smaller bowl and set aside.
- In a larger bowl, cream together vegan butter sugar, silken tofu, and vanilla until smooth. Scrape down the sides of the bowl as needed.
- Sift in the dry flour mixture into the wet mixture and mix with a spatula until there are no longer any dry streaks of flour.
- This is the moment when you fold in chocolate and/or walnuts if you are using them.
- Use an ice cream scoop (size 24) to portion out the cookies. Place cookie dough balls at least 2 inches apart on the prepared baking sheet to prevent sticking as these spread while baking.
- Bake for 12-15 minutes (depending on the doneness you prefer).
- Once baked, remove from the oven and let it firm up for 5 minutes before transferring to a wire rack.
- Serve with a glass of almond milk or matcha latte to go double matcha!
Nutrition
Calories: 190kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 2mgSodium: 131mgPotassium: 66mgFiber: 1gSugar: 13gVitamin A: 257IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
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