Cookies.
Do you love cookies? I do, probably a little bit too much but hey – that’s okay, at least I can admit it! I know it can be a problem, which is why I don’t make them often anymore as “just one” doesn’t really always fly when making my family famous chocolate chip cookies.
Have you ever gotten sick of a recipe even if it is classic and famous within the family for being oh so good? I have, so I thought it would be fun to find a new recipe and see what could be done.
Did you know with chocolate chip cookies you could basically do anything to them and they will still taste amazing as long as the foundation is the same, and there’s lots of chocolate chips? I’m not kidding.
Today? Tofu. That’s right, Tofu Chocolate Chip Cookies. Sound interesting?
Now I’m sure you think I’m nuts, but don’t knock it until you try it. It may, no – it will surprise you!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup brown sugar
- 3/4 cup coconut oil
- 1/3 cup silken/soft tofu
- 1 teaspoon vanilla extract
- Preheat oven to 375F.
- Stir dry ingredients together and set aside.
- Blend tofu in a blender, food processor, or with a mixer until smooth and light.
- In a separate bowl, whip coconut oil and brown sugar until light and fluffy, about 2 minutes. Whip in the tofu, and then slowly add the flour mixture.
- Portion out with a cookie scoop onto a prepared baking sheet.
- Bake 10 minutes until cookies flatted out and seem set. They will seem semi-uncooked in the center, but will set up as they cool on a cooling rack.
What do you think? Have you ever had Tofu before? What about in a cookie, yay or nay?