Cream Cheese And Tallow Chocolate Chunkers
From jo_jo_ba 8 years ago
- 2 hours to make
- Serves 30
I added a little bit of home-rendered, organically-sourced tallow and some tangy cream cheese to my standard tofu-based chocolate chip cookie recipe, packing in a ton of chocolate candy for good measure and using half oat flour for a velvety, chewy-soft texture. Read more There is just the *tiniest* hint of savoury flavour that makes these truly stand out! See less
Ingredients
- 1.2 oz tallow, melted shopping list
- 1.2 oz butter, melted shopping list
- 4 oz low fat silken tofu shopping list
- 1 tbsp custard powder shopping list
- ¼ tsp nutmeg shopping list
- 1 tsp salt shopping list
- 1 tbsp vanilla shopping list
- ½ cup sugar shopping list
- ¾ cup brown sugar shopping list
- ⅓ cup Truvia Baking Blend shopping list
- ¼ cup non-hydrogenated shortening shopping list
- ¼ cup cream cheese shopping list
- 1 ½ cups flour shopping list
- 1 ½ cups oat flour shopping list
- 1 tsp baking soda shopping list
- 2 cups additions (chopped chocolate bars, M&Ms, Raisinets, baking chips, Skor bits, chopped nuts, seeds, dried fruit or dry cereal) shopping list
How to make it
- Puree tallow, butter, tofu, custard powder, nutmeg, salt and vanilla.
- Cream sugars, Truvia, shortening and cream cheese until well mixed.
- Add tofu mixture and beat well.
- Beat in the flours and baking soda.
- Fold in the additions.
- Cover with plastic and chill 1 hour (you can wrap again in foil and freeze at this point, or portion into balls and freeze those for as-you-need baking).
- Preheat oven to 350°F.
- Scoop tablespoon-sized portions of dough and place onto parchment-lined cookie sheets.
- Bake, 1 sheet at a time, for 11 minutes.
- Cool completely on sheets.
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