Soy Awesome Cookies 2015
From jo_jo_ba 10 years ago
- 2 1/2 hours to make
- Serves 30
An updated, scaled back version of my original Soy Awesome Cookies, these vegan cookies are filled with flavour on all angles: from the pudding mix to the maca powder, barley flour and coconut oil. Read more They are a hit with everyone (especially kids), and nobody will know there’s tofu in them either! See less
Ingredients
- 1 cup sugar shopping list
- ¾ cup brown sugar shopping list
- ½ cup shortening shopping list
- ⅓ cup coconut oil, melted shopping list
- 5 oz (½ block) firm silken tofu * shopping list
- 1 tbsp vanilla shopping list
- 1 tsp maca powder** shopping list
- 1 tbsp non-instant custard powder (i.e. Bird’s) or cook-and-serve pudding mix shopping list
- ¼ tsp nutmeg shopping list
- 1 tsp salt shopping list
- 1 ½ cups flour shopping list
- 1 ½ cups barley flour shopping list
- 1 tsp baking soda shopping list
- ¾ cup miniature chocolate chips, chopped chocolate bars or candy-coated chocolate shopping list
- Up to ½ cup large chocolate chips, other baking chips, Skor bits, chopped nuts, seeds, dried fruit or dry cereal** shopping list
Notes
- * 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. shopping list
- ** These are purely optional ingredients, I have them from various Bulk Barn excursions and love their 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. shopping list
How to make it
- In a bowl, cream the sugars and shortening until fluffy.
- Puree coconut oil, tofu, vanilla, maca powder, custard powder, nutmeg and salt in a blender or food processor until smooth.
- Add pureed tofu mixture to the sugar mixture and mix well.
- Add the flours and baking soda to the creamed mixture and mix to combine well.
- Fold in chocolate chips and additional mix-ins if using.
- Cover with plastic and chill 1 hour.
- Preheat oven to 350°F.
- Scoop tablespoon-sized portions of dough and place onto ungreased cookie sheets, flattening just slightly with your fingers for even baking (especially if using coconut oil).
- Bake, 1 sheet at a time, for 11 minutes.
- Cool completely on sheets.
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