Of course, if you know me at all, you know I am absolutely incapable of repeating a recipe for too long. In my mind, there's always room for variation and improvement, whether it's by swapping a different flour in for a flavour twist, adding a superfood or two or (as the case is here) veganizing the works so that a wider audience can partake in the deliciousness that is a well-make cookie. For #SundaySupper's "beany" theme, I took my soy-laden treats and thoroughly updated them while scaling back the yield (I was running out of freezer space!). These vegan cookies are filled with flavour and texture on all angles: tenderizing custard powder, butterscotchy maca powder, nutty barley flour and fruity coconut oil all find a home somewhere in the mix, and using a mix of melted and solid fats as well as chocolate chip sizes just boost the overall appeal even more. They are a hit with everyone (especially kids), and the tofu will still be a secret - unless of course you tell!
Here's what other beany goodness is on the menu today:
- Avocado Hummus by Our Good Life
- Bean Ragoût and Crisped Mushrooms by Culinary Adventures with Camilla
- Black Bean Chili Nachos by Brunch with Joy
- Chickpea Fries (Panisse) by Curious Cuisiniere
- Five Layer Greek Hummus Dip by Food Done Light
- Pizza Roasted Chickpeas by A Kitchen Hoor’s Adventures
- White Bean and Basil Spread by Peaceful Cooking
Bean-a-rific Soups and Stews:
- Butternut Squash White Bean Soup by Magnolia Days
- Chickpea and Bean Soup by Momma’s Meals
- Classic Cassoulet by Food Lust People Love
- Navy Bean & Kale Soup by An Appealing Plan
- Navy Bean Soup by The Messy Baker
- Slow Cooker Pork and Bean Stew by Nosh My Way
- Kielbasa and White Bean Soup by Cosmopolitan Cornbread
- Spicy Sausage, White Bean and Spinach Soup by Bobbi’s Kozy Kitchen
- Bean and Cornbread Salad by MealDiva
- Clams with Black Beans by A Day in the Life on the Farm
- Gluten Free Green Bean Casserole by Gluten Free Crumbley
- Gold Rush Baked Beans by Lifestyle Food Artistry
- Maple Brown Sugar Baked Beans by Carrie’s Experimental Kitchen
- Pinto Beans With Cornbread Croutons by Nik Snacks
- Whiskey Bacon Baked Beans by Sew You Think You Can Cook
Incredi-bean Main Meals:
- Arugula Tomato and Beans Flatbread by Family Foodie
- Bean and Bacon Tacos by Jane’s Adventures in Dinner
- Beefy Lima Bean Casserole by Cindy’s Recipes and Writings
- Colombian Red beans – Frisoles Antioquenos by Palatable Pastime
- Italian Beans and Greens by Simply Healthy Family
- Honey-Lime Black Bean and Sweet Potato Tacos by The Chunky Chef
- One Pot Tuscan Style Garlic Herb Pork Chops by Hezzi-D’s Books and Cooks
- Orecchiette with White Beans and Swiss Chard by Delaware Girl Eats
- Skillet Black Beans and Pork by Cooking Chat
- Ultimate Chili Stuffed Sweet Potatoes by Pancake Warriors
- White Bean Ragout, Frisèe, and a Fried Egg by The Wimpy Vegetarian
Amaze-beans Sweet Endings:
- Chocolate Covered Espresso Bean Bark by Love and Confections
- Flourless Almond Joy Cookie Dough Ball by Cupcakes & Kale Chips
- Flourless Mocha Brownies by That Skinny Chick Can Bake
- Gluten-Free Black Bean Brownies by Wallflour Girl
- Gluten-Free Donuts by NinjaBaker
- Pecan Praline Black Bean Brownies by Rhubarb and Honey
- Soy Awesome Cookies 2.0 by What Smells So Good?
- Strawberry Coco-Cacao Bean Smoothie by Dandelion Greens
- Sweet Bean Pie by Shockingly Delicious
- Vanilla Bean Creme Brulee by Noshing With The Nolands
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Soy Awesome Cookies 2.0
Makes ~30 cookies
1 cup sugar
¾ cup brown sugar
½ cup non-hydrogenated shortening
⅓ cup coconut oil, melted
5 oz (½ block) firm silken tofu*
1 tbsp vanilla
1 tsp gelatinized maca powder**
1 tbsp non-instant custard powder (i.e. Bird's) or cook-and-serve pudding mix
¼ tsp nutmeg
1 tsp salt
1 ½ cups flour
1 ½ cups barley flour
1 tsp baking soda
¾ cup miniature chocolate chips, chopped bittersweet chocolate bars or candy-coated chocolate
Up to ½ cup large chocolate chips, other baking chips, Skor bits, chopped nuts, seeds, dried fruit or dry cereal**
- In a bowl, cream the sugars and shortening until fluffy.
- Puree coconut oil, tofu, vanilla, maca powder, custard powder, nutmeg and salt in a blender or food processor until smooth.
- Add pureed tofu mixture to the sugar mixture and mix well.
- Add the flours and baking soda to the creamed mixture and mix to combine well.
- Fold in chocolate chips and additional mix-ins if using.
- Cover with plastic and chill 1 hour (you can wrap again in foil and freeze at this point, or portion into balls and freeze those for as-you-need baking).
- Preheat oven to 350°F.
- Scoop tablespoon-sized portions of dough and place onto parchment-lined cookie sheets, flattening just slightly with your fingers for even baking (especially if using coconut oil).
- Bake, 1 sheet at a time, for 11 minutes.
- Cool completely on sheets.
** These are purely optional ingredients, I have them from various Bulk Barn excursions and love the various flavours and textures in the cookies (obviously, avoid non-vegan ingredients if necessary). You can also add vanilla protein powder for “power cookies” if you like.
Amount Per Serving
Total Fat: 7.8 g
Cholesterol: 0.0 mg
Sodium: 6.9 mg
Total Carbs: 28.7 g
Dietary Fiber: 1.6 g
Protein: 2.1 g