My little sister Teaghan had been after some chocolate chip cookies for a few days now, and I knew I'd be stuck without them. After leaving her in the cold yesterday (damn construction people on our tiny street with their tractor-trailer trucks!) I decided that there were no more excuses. The great classic, the traditional hallmark of our childhood, had to be made.
Well, this isn't the traditional cookie. In fact, this cookie contains a sneaky, special ingredient, and is lacking in a few of the other "essentials". Call it a new-age, "hippified" chocolate chip cookie. And it wasn't originally what I had planned to do, but hey, it worked! These are still as tasty as ever, chewy yet crisp, studded with chocolate chips - but they are made with partial whole wheat flour, no eggs, and *cover your eyes if you're a traditionalist* TOFU!
The verdict: vegan cookies rock! All I can say is "God, I hope she doesn't read this before she eats them".
Soy Awesome Cookies
Makes 5 dozen BIG cookies
1 ½ cups sugar
1 ½ cups brown sugar
1 cup stick margarine (room temp)
1 cup shortening
1 (12oz) block firm silken tofu (mori nu)
1 ½ tablespoons vanilla
4 cups flour
2 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons salt
1 ½ cups miniature chocolate chips
- Preheat oven to 350.
- Cream the sugars, shortening and margarine for 5 minutes.
- Puree tofu and vanilla in blender or processor until smooth.
- Add pureed tofu to the cream mixture and mix well.
- In separate bowl, mix flours, baking soda and salt.
- Add flour mixture to creamed mixture and mix until flour just disappears.
- Fold in chocolate chips.
- Make cookie dough balls and place onto an ungreased cookie sheet.
- Bake for 11 minutes.
- Cool completely on sheet.
Amount Per Serving
Calories: 164.7
Total Fat: 7.9 g
Cholesterol: 1.9 mg
Sodium: 162.0 mg
Total Carbs: 22.4 g
Dietary Fiber: 1.0 g
Protein: 1.9 g
Those cookies look delicious!!! Need some more exposure but you have a great blog here. Congrats
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