Sunday, January 2, 2011

Tofu Chocolate Chip Cookies (Eggless)

Source: Mori-Nu

Yes.. you read it right! This is an eggless chocolate chip cookie recipe which uses tofu.  I was skeptical myself when I heard about this, but these cookies taste AMAZING and you cannot taste the tofu at all.  The best part is that they stay super moist for several days after you make them AND you get some protein out of it.  My mom made these over the Christmas Holidays, so all credit goes to her for snagging the recipe from a magazine she was perusing in a doctor's office ;-)

  • 1 Cup unsalted margarine
  • 1 Cup unrefined cane sugar
  • 2 Tablespoons light molasses
  • 4 Tablespoons Firm Tofu, pureed
  • 1 Teaspoon vanilla extract
  • 1 3/4 Cups unbleached flour
  • 1/4 Cup whole wheat flour
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1.5 Cups chocolate chips
  1. Preheat to 350°F.
  2. Cream margarine, sugar and molasses with electric beaters or in heavy-duty mixer until light and fluffy
  3. Add tofu purée and vanilla; beat for 1 more minute
  4. Mix flours, soda and salt in small bowl. Add to creamed mixture and mix at low speed with the electric mixer or lightly with a rubber spatula, blending in all flour
  5. Fold in chocolate chips
  6. Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes
  7. Cool on wire rack
Kuty's Twist

My mom followed the recipe exactly from Mori-Nu and it came out great!  One piece of advice I'd give is to flatten out the dough a little after you drop it on to the cookie sheet (don't put it into the oven with a lot of height).  It will cook more evenly.  After you remove it from the oven, it may look a bit uncooked, but after it cools it will be fine.  Try out a small batch first to get the baking time right, since each oven will require different baking times.  If you want really soft cookies, you should always take them out a bit earlier than the full cooking time.