Preheat oven to 375°F (190°C).

Blend the silken tofu for about 30 seconds to 1 minute until it is creamy and smooth. It will be a liquid. Pour into a medium-sized bowl.

Add in the vanilla extract, organic brown sugar, baking powder, and oat flour. Mix until a dough is formed.

Add in 2 tablespoons of the vegan chocolate chips.

Fold in the vegan chocolate chips. Chill the dough in the fridge for at least 15 minutes.

Use a cookie or ice cream scoop to scoop out the dough (about 2 tablespoons). You will get about 15 cookies. Place onto the baking sheet in a ball.

Spray the back of a spoon with non-stick spray or wet with water, and press the cookies down to flatten them. They don't spread that well so if you don't do this they will stay like balls. You can wipe the spoon off in between if the dough is getting stuck.

Bake for 15 minutes on a parchment or silicone mat lined baking sheet.

When the cookies come out of the oven and are still hot, you can use the remaining vegan chocolate chips to place a few extra chocolate chips on top of each of the cookies. This helps to make them look better. Enjoy.