Created by a Chēbē fan, these wonderfully chewy cookies are free of: gluten (wheat, barley, rye), corn, oats, rice, potato, yeast, nuts, peanuts, eggs and dairy! (Is there anything left?) Just take a look at the ingredient list and at the simple, quick directions! Our hats are off to Beth Dupree!
Recipe and photo by Beth Dupree
- 1 stick Spectrum Butter Flavor Shortening (see link below) or or Crisco* Butter Flavor Shortening
- 2/3 cup sugar
- 1 cup brown sugar
- 2 Tbsp vanilla
- 1/2 cup silken tofu, drained (use two eggs if soy intolerant)
- 1 package (7.5 oz) Chebe All Purpose Bread mix
- 1 1/2 cup your choice of almond, coconut or millet flour (if using coconut flour, use only 1 cup)
- 2 tsp baking soda
- 1 10 oz bag vegan chocolate chips
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Preheat oven to 325F.
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In a large mixing bowl, cream together the shortening and sugars. Add vanilla and drained tofu.
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In a separate bowl, combine the flours and baking soda. Slowly add to liquid ingredients, scraping sides of bowl to mix completely.
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Remove bowl from mixer and fold in the chocolate chips. Drop by tablespoon onto parchment lined baking sheet, spacing 2 inches apart.
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Bake 12 – 14 minutes.
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Let cookies sit on baking sheet 2 minutes before removing to wire rack to cool.
Spectrum Butter Flavor Shortening is made from organic palm oil. Butter can also be used, but it would not be vegan.
*Crisco contains corn.
If soy sensitive, you may use 2 eggs in place of the tofu, but it would not be vegan.
Recipe by Beth Dupree
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