May. 8th, 2013

COOKIE :U

May. 8th, 2013 09:17 pm
megido: (Digimon: I'll protect you.)


IT'S ANOTHER RECIPE!! This one I just made for the first time tonight and it came out ~wonderful~. These cookies are eggless and only use a very small amount of butter and oil, and they are soooo soft and chewy and delicious om nom nom. If you're looking for a cookie recipe that's not going to break your diet completely or just want something tasty, I highly recommend these. :Db This is a recipe that is made much quicker with the use of a food processor and stand mixer, again, but can be improvised easily without. The curious ingredient in these cookies is silken tofu, which may sound really odd at first, but trust me that it is what make these cookies. Because raw tofu doesn't have any flavor, when you blend it into things like baked goods it just absorbs and spreads the flavors around it, and makes an excellent binding ingredient in place of eggs or butter.

Chocolate Chip Cinnamon Cookies
From Better Homes & Gardens Eat Well, Lose Weight

INGREDIENTS
1 1/4 cups rolled oats (quick-cooking oats work fine too)
1 cup whole wheat flour (all-purpose is okay)
1/4 cup wheat germ (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
4 ounces soft silken-style tofu (most cartons of silken tofu come in 16 oz packages, which is wwwway more than you need, so I recommend saving the rest for a smoothie, silken tofu makes good smoothies. Also, if you're not going process the oats as seen in the directions below, reserve a little bit more of the tofu to add in case the dough is too crumbly)
2 tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup canola oil
1/2 teaspoon vanilla
16 ounce package of chocolate chips

DIRECTIONS
Preheat oven to 375F.

Place the oats in a food processor or blender; cover and process until oats resemble coarse flour. You can skip this step if you don't want to do this, but see the note about tofu in the ingredients list.

Stir together oats, flour, baking powder, baking soda, wheat germ, and cinnamon. Place the tofu in food processor or beat it with a hand mixer until it's liquid-y. Add the butter, tofu, both sugars, oil, and vanilla gradually to the oat and flour mixture until everything is well combined. Stir in the chocolate chips.

Drop dough by rounded tablespoons a few inches apart on parchment paper covering a cookie sheet. Bake for 8 to 10 minutes or until golden brown. Because of the tofu, the cookies may come out verrrry soft and seem underbaked, especially with the whole wheat flour which makes baking take a little longer. You may want to do 10 to 11 minutes if you're worried, but just remember that these cookies don't have eggs so your risk of salmonella is much lower.

Enjoy!

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Christi

September 2014

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