Dawn's Tofu Brownie Cookies
- Number of Servings: 48
Ingredients
1/2 lb. tofu (or a 300 g package) I use silken tofu1/2 cup oil 1 1/2 cups sugar 1/2 cup cocoa powder1 tbsp. vanilla 1 tbsp. water, milk or soymilk if needed 3 cups unbleached white flour 1 tsp. baking soda1 tsp. salt
Blend in a blender (or food processor, or use a blender stick) until smooth:
1/2 lb. tofu (or a 300 g package) I use silken tofu
1/2 cup oil - I use melted coconut oil
Pour into a medium mixing bowl, and add:
1 1/2 cups sugar I cut the sugar by 1/3 using 1 c sugar
1/2 cup cocoa powder
1 tbsp. vanilla
1 tbsp. water, milk or soymilk if needed
Stir well. Mix separately (or just dump in):
3 cups unbleached white flour I use whole wheat flour
1 tsp. baking soda
1 tsp. salt
Add to wet ingredients, mix well. The dough should be fairly stiff, although you may still find it sticks to your hands a bit while you're making the balls. You can wet your hands a little and this will help to prevent sticking.
Roll into 1 1/2 inch balls (average cookie size). Put some more white sugar into a cereal bowl and roll the balls in the sugar.
Place on a lightly oiled cookie sheet about an inch apart. They will puff up and then spread somewhat and they may crack but this only adds to the look, but they won't come out flat unless you squish them.
Bake for 12-15 minutes at 350 degrees. Cool on a wire rack.
Serving Size: Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user RIFFELLS.
1/2 lb. tofu (or a 300 g package) I use silken tofu
1/2 cup oil - I use melted coconut oil
Pour into a medium mixing bowl, and add:
1 1/2 cups sugar I cut the sugar by 1/3 using 1 c sugar
1/2 cup cocoa powder
1 tbsp. vanilla
1 tbsp. water, milk or soymilk if needed
Stir well. Mix separately (or just dump in):
3 cups unbleached white flour I use whole wheat flour
1 tsp. baking soda
1 tsp. salt
Add to wet ingredients, mix well. The dough should be fairly stiff, although you may still find it sticks to your hands a bit while you're making the balls. You can wet your hands a little and this will help to prevent sticking.
Roll into 1 1/2 inch balls (average cookie size). Put some more white sugar into a cereal bowl and roll the balls in the sugar.
Place on a lightly oiled cookie sheet about an inch apart. They will puff up and then spread somewhat and they may crack but this only adds to the look, but they won't come out flat unless you squish them.
Bake for 12-15 minutes at 350 degrees. Cool on a wire rack.
Serving Size: Makes 48 cookies
Number of Servings: 48
Recipe submitted by SparkPeople user RIFFELLS.
Nutritional Info Amount Per Serving
- Calories: 80.8
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 78.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 0.5 g
- Protein: 1.3 g
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