Soy Awesome Cookies 2.0: A Beantastic #SundaySupper

As someone who grew up holding her mother's chocolate chip cookies up as the pinnacle of childhood cookie perfection (don't we all?), it's kind of amazing to me that I have been given the title of CCC Queen in the household. The status was far from being passed down, though - I still can't copycat my mom's cookies, even though they originate from the back of the Chipits package and have undoubtedly been made by thousands of people over the years. No, there are two different cookie recipes that my whole family - mom and picky sister included - declare better than "the originals": the incredibly decadent "My Way" Chewy Choccy Chippers and the sneakily health(ier) Soy Awesome Cookies. I make the soy version over and over throughout the year thanks to their incredible overall potential - the original recipe makes a lot of cookies (perfect for bake sales!), the dough is one of the most freezer-friendly ones I know of, and being eggless it makes a perfect addition to ice cream or chocolate-covered "truffles" (or just eating off the spoon).

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:

Beantastic Beginners:

• 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-a-licious Sides:

• 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** 

1. In a bowl, cream the sugars and shortening until fluffy.
2. Puree coconut oil, tofu, vanilla, maca powder, custard powder, nutmeg and salt in a blender or food processor until smooth.
3. Add pureed tofu mixture to the sugar mixture and mix well.
4. Add the flours and baking soda to the creamed mixture and mix to combine well.
5. Fold in chocolate chips and additional mix-ins if using.
6. 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).
7. Preheat oven to 350°F.
8. 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).
9. Bake, 1 sheet at a time, for 11 minutes.
10. Cool completely on sheets.

* I use Mori-Nu brand of tofu, which is in a Tetra-Pak in the “Natural Foods” section of most grocery stores. Half a 300g package of any “silken” or “soft” tofu will work though.  
** 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
Calories: 180.2
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