Dairy-Free Orange Chocolate Chip Cookies (with Silken Tofu)
Yield: about 10–12 cookies
Texture: soft centers, lightly crisp edges
🧾 Ingredients
Wet ingredients
½ cup silken tofu, whisked or blended until completely smooth
⅓ cup neutral oil (canola, avocado, or melted coconut oil)
½ cup white sugar
1 tsp vanilla extract
½–1 tsp fresh orange zest
Dry ingredients
1½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
Mix-ins
¾–1 cup dark chocolate chips
👩🍳 Step-by-Step Instructions
Preheat oven & prep pan
Line a baking sheet with parchment paper.Mix wet ingredients
In a bowl, whisk the silken tofu until completely smooth.
Add oil, white sugar, vanilla, and orange zest. Whisk until glossy and well combined.Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.Combine
Add dry ingredients to the wet mixture and mix gently until just combined.
Do not overmix.Add chocolate
Fold in dark chocolate chips.
Dough should be soft and slightly sticky (not stiff).Shape cookies
Scoop about 2 tablespoons of dough per cookie onto the baking sheet.
Gently flatten each mound with your fingers or the bottom of a glass (important for spreading).
Press a few extra chocolate chips on top if desired.Bake
Bake until edges are set and centers are still soft (see oven notes below).Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a plate or rack.
Cookies will firm up as they cool.
🔥 Oven Notes
Regular (full-size) oven
Preheat to 350°F (175°C)
Bake on the middle rack
Bake for 10–12 minutes
Countertop / electric oven
Preheat to 325°F (165°C)
Bake on the middle rack
Bake for 8–10 minutes
Flatten cookies before baking for best spreading
✨ Tips
If cookies don’t spread, flatten them a bit more before baking.
For stronger orange flavor, rub the orange zest into the sugar with your fingers before mixing.
Slightly underbaked cookies = softer, chewier centers.