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 bakerjj rated 7 months ago - From the page: "Tofu Chocolate Chip Cookies Recipe
SND Note: Oat flour contains no gluten and will not rise when baked. If you want some crumb to your cookies, mix the oat flour with some white whole wheat flour. If you don't like the taste of oat or wheat flour, use all-purpose flour i...
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1 Reviews
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- bakerjj rated 7 months ago
- From the page: "Tofu Chocolate Chip Cookies Recipe
SND Note: Oat flour contains no gluten and will not rise when baked. If you want some crumb to your cookies, mix the oat flour with some white whole wheat flour. If you don't like the taste of oat or wheat flour, use all-purpose flour instead, but you are giving up some nutritional value.
Ingredients:
7 ounces soft tofu (1/2 a square), roughly chopped
1/3 cup (3 ounces) cream cheese
1/3 cup (3 ounces) natural or organic salted, creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
4 large egg whites
2 teaspoons vanilla extract
A touch of almond extract (optional)
2 1/2 cups oat flour or white whole wheat flour
1/4 cup semolina flour or cornmeal
1 teaspoon baking soda
8-10 ounces semisweet or bittersweet chocolate chips/chunks
Directions:
1) Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375°F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
2) Whisk the flour, semolina and baking soda in a medium bowl; set aside.
3) With an electric mixer, mix the tofu until smooth, about 1-2 minutes. Add cream cheese and peanut butter and beat until thoroughly blended. Add the sugars; mix until combined, about 2-3 minutes. Beat in the egg whites and vanilla until combined. Add the dry ingredients and beat at a low speed just until combined. Stir in chocolate chips to taste. Chill the dough in the refrigerator for 15 minutes.
4) Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 1 1/2 inches apart.
5) Bake the cookies until light golden brown 13 to 16 minutes, rotating the baking sheets from to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a wide metal spatula.
Makes 28-30 cookies"
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