Chocolate Chunk Cookies

These scrumptious cookies are made with tofu. They're just as good as old-fashioned chocolate chip cookies, yet have the health benefits of soy.

Chocolate Chunk Cookies + enlarge image
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12 users rated this recipe an average rating of 4.0
Yields:
60 cookies
Prep:
30 mins
Bake:
8 mins to 10 mins 375°F per batch
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Chocolate Chunk Cookies

Ingredients
2 1/2
cups rolled oats
1
teaspoon baking powder
1
teaspoon baking soda
8
ounces soft tofu (fresh bean curd)
1
cup packed brown sugar
1/2
cup canola oil
1
teaspoon vanilla
8
ounces dark chocolate chunks or bittersweet chocolate pieces (1 1/2 cups)

Directions

  1. Preheat oven to 375 degrees F. Place oats, half at a time if necessary, in a food processor or blender. Cover and process or blend until oats resemble coarse flour. In a medium bowl, stir together oats, flour, baking powder, and baking soda; set aside. Place tofu in the food processor or blender. Cover and process or blend until smooth; set aside.
  2. In an extra large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add tofu; beat until combined, scraping side of bowl occasionally. Add granulated and brown sugars; beat until combined. Beat in oil and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.
  3. Drop dough by level teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are golden brown. Transfer to a wire rack; let cool.

Nutrition Facts

(Chocolate Chunk Cookies)
    Per serving:
  • 118 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 4 mg chol.,
  • 40 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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