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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Tucker’s Toll House Cookies

By Chef Linda

Tucker is a steer who was purchased at birth from a petting zoo and given to CAS by a mother and daughter who became attached to him during their visit. After learning that Tucker was headed to auction, mom arranged for him to be brought to a place where he’d live the joyful life he was intended to live. Today he is a gentle giant and friend to our summer day campers and visitors. If Tucker were a cookie, I think he’d be a Toll House Cookie (vegan, of course), because he’s sweet, familiar, and a gentle reminder of what it feels like to be forever young.

A few simple substitutions to the original recipe from Nestle's Original Toll House Cookie recipe make this vegan version just as delicious but more compassionate than the original version. See for yourself! Our dedicated animal care worker, Russ did. And don't forget a tall glass of plant-based milk for dipping!

Ingredients

 1 3/4 cups all-purpose flour
 1 tsp baking soda
 ½ tsp salt
 1 cup vegan butter, softened(look for sticks as they are easier to measure)
 ¾ cup granulated sugar
 ¾ cup brown sugar
 1 tsp vanilla extract
 2 cups vegan semi-sweet chocolate chips
 1 cup nuts (optional)

Directions

1

Preheat oven to 375ºF degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Using a hand or stand mixer, beat together in a separate bowl the vegan butter, granulated and brown sugars, and vanilla until light and creamy.

Gradually beat in flour mixture and mix until just combined. Fold in chocolate chips and nuts. Drop by rounded tablespoon onto prepared baking trays. Use a portion scoop for uniform size.

Bake for 9 to 11 minutes or until golden brown. Cool on baking trays or transfer to wire cooling rack. Dunk in a glass of cold, plant-based milk!

Notes

Tucker’s Toll House Cookies
IngredientsDirections

Tucker’s Toll House Cookies

DifficultyEasyCook Time11 mins
YIELDS
About 3 dozen, depending on size

tucker's toll house cookies
INGREDIENTS

 1 3/4 cups all-purpose flour
 1 tsp baking soda
 ½ tsp salt
 1 cup vegan butter, softened(look for sticks as they are easier to measure)
 ¾ cup granulated sugar
 ¾ cup brown sugar
 1 tsp vanilla extract
 2 cups vegan semi-sweet chocolate chips
 1 cup nuts (optional)

DIRECTIONS

1

Preheat oven to 375ºF degrees. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Using a hand or stand mixer, beat together in a separate bowl the vegan butter, granulated and brown sugars, and vanilla until light and creamy.

Gradually beat in flour mixture and mix until just combined. Fold in chocolate chips and nuts. Drop by rounded tablespoon onto prepared baking trays. Use a portion scoop for uniform size.

Bake for 9 to 11 minutes or until golden brown. Cool on baking trays or transfer to wire cooling rack. Dunk in a glass of cold, plant-based milk!

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