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Saturday, November 1, 2008

Incredible Edible Tofu Chocolate Chip Cookies

Is the phrase "healthy cookie" an oxymoron?!

What if I told you that you could have low fat, soft, moist, chewy oatmeal cookies that contain NO oil, NO butter and NO eggs! Really, it is possible, but I bet you are wondering how. I will tell you. But I have to say upfront that even though you might be a little skeptical of the ingredients, you will not believe how amazing these cookies are unless you just trust me and make some! You trust me, don't you?!
Sometimes...sometimes you just need a cookie. Go ahead, you can have two.


* 1 and 1/4 cups oat bran
* 2 Tbsp. wheat germ
* 1 Tbsp. ground flax seed
* 1 cup whole wheat pastry flour
* 1/2 tsp. salt
* 1/4 tsp. cinnamon
* 1/4 cup chocolate protein powder
* 3 ounces of extra firm tofu, pressed and drained
* 1/4 cup unsweetened applesauce
* 1/4 cup nonfat plain yogurt (or vanilla)
* 2.5 Tbsp. vanilla soy milk
* 3/4 cup all natural peanut butter
* 1 cup sugar
* 2 Tbsp. molasses (secret weapon ingredient!)
* 2 tsp. vanilla
* 1 cup chocolate chips (I used a mix of semi-sweet and white chocolate chips)
* 1/2 cup raisins or chopped walnuts (optional)


* Preheat oven to 350 degrees.
* In a large mixing bowl, combine the first seven ingredients (oat bran, flax, wheat germ, flour, salt, cinnamon, and protein powder). Use a whisk to stir out any lumps. Note: 1) if you do not have wheat germ or flax, just bump up the oat bran to 1.5 cups or 1.25 cups if you are using oatmeal; and 2) if you wanted to make cocoa cookies, substitute the protein powder for unsweetened cocoa powder.
* In a food processor or blender, puree the tofu briefly and then add the applesauce, yogurt and soy milk and blend on high until smooth.
* In another mixing bowl, combine the peanut butter and sugar.
* Then gently stir in the tofu mixture into the peanut butter and sugar mixture and mix until combined.
* Stir in the molasses and vanilla.
* Slowly add the flour mixture in small batches and gently mix until the dough is formed and no flour mixture remains.
* Fold in the chocolate chips (and raisins or walnuts if you want).
* Use a 1/4 cup or ice cream scoop to measure out fairly large scoops of the batter--these cookies hold together better when larger and they will not spread out much at all.
* Bake for 18-20 minutes and then allow the cookies to cool on a wire rack (the cookies will still feel "under-cooked" and soft to the touch when they come out of the oven, but they are meant to be soft baked cookies!)

These hearty cookies stay moist and chewy, but they do not have a long shelf life so either eat them within a day or two, share them with friends or refrigerate them...

Makes about 15-16 large cookies.

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