Carob Chip Cookies
| - 1 c Whole-wheat flour
- 1 c Unbleached white flour
- 1 tsp Salt
- 1/2 tsp Baking soda
- 8 oz Smart Balance® "Light" (non-hydrogenated spread)
- 1 c Light brown sugar, packed
- 1/2 c Mori-Nu® Tofu, firm
- 2 tsp Vanilla extract
- 1 c Walnuts, chopped
- 2/3 c Carob chips
Combine flours, baking soda, and salt in a bowl and set aside. In a large mixing bowl, beat Smart Balance (softened at room temperature), sugar, tofu, and vanilla at "cream" setting until smooth and creamy (about 1 minute). Lower speed and gradually beat in flour mixture. Resume high speed and beat 1 minute more. Stir in walnuts and carob chips. Drop by heaping tablespoons onto a cookie sheet prepared with cooking spray. Allow 1 inch between cookies. Bake in a pre-heated oven on the center oven rack at 375 degrees for 14 minutes or until golden brown. Cool for 2 minutes. Using a spatula, transfer cookies to a wire rack to cool completely before storing.
NOTE: For best results, use a heavyweight cookie sheet and bake only one sheet at a time.
Yield: 3 dozen
Recipes © 2001 Tastefully Vegan written by Gerard and Kathryn McLane. Used with permission.
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