| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
New, Veglife2 |
18 |
servings |
INGREDIENTS
| 1/3 |
c |
Cocoa powder; preferably Dutch |
| 1 3/4 |
c |
Unbleached white flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Soy milk |
| 1 |
ts |
Raspberry or cider vinegar |
| 1/4 |
c |
Silken tofu |
| 1 |
c |
Sugar |
| 3 |
tb |
Canola oil |
| 1/4 |
c |
Unsweetened applesauce |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla |
|
|
Cooking spray |
|
|
Powdered sugar; (optional) |
INSTRUCTIONS
In a medium bowl, sift together cocoa, flour, baking soda, and salt.
Set aside. In a cup or small bowl, mix together soy milk and vinegar.
In a blender or food processor, combine 1/4 cup of the soy milk
mixture with the tofu and blend until smooth. Pour tofu mixture into
a large bowl, add sugar, and beat until slightly frothy. Add oil,
applesauce, water, vanilla, and remaining soy milk mixture, and beat
until thoroughly mixed. Add dry ingredients and mix until just
combined. (There may be a few tiny lumps -- that's okay.) Cover bowl
and chill dough for at least 2 hours or up to 3 days. Preheat oven to
350 F. Lightly oil or spray a baking sheet. Drop rounded teaspoonfuls
of cookie dough onto baking sheet about 2 inches apart. Bake in upper
third of oven for 10 minutes. Remove from sheet and cool on rack.
Repeat with remaining dough. Sprinkle cooled cookies with powdered
sugar if desired.
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 21, 1999.
Recipe by: Veggie Life, March, 1999
Converted by MM_Buster v2.0l.
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