Sunday, March 1, 2015

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!

Soy Awesome Cookies 2.0

Here's what other beany goodness is on the menu today:

Beantastic Beginners:

Bean-a-rific Soups and Stews:

Bean-a-licious Sides:

Incredi-bean Main Meals:

Amaze-beans Sweet Endings:


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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

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