Cookies made with tofu. Disgusting? Absolutely not. Don’t judge before you try these cookies.
Tofu has very little flavor and aroma on is own, making it a versatile ingredient in the culinary world. It can be used in both savory and sweet coking since it can easily blend with other flavors. Tofu is relatively high in protein and low in fat and calories. It works well as an egg alternative in cookies.
I wanted to make something that I wouldn’t feel too guilty snacking on. So I went overboard and used Splenda brown sugar blend and Splenda sugar blend instead of regular light brown sugar and granulated sugar. These products are a 50/50 blend of sugar substitute and regular sugar. If you don’t want to use Splenda, just double the sugar amount listed in the recipe. Using regular sugars will give you a much softer and moister cookie.
I found G Living during my vegetarian phase (a couple years back) as they have excellent meals and desserts for people who want to eat vegan or raw. They have these excellent vegan chocolate chip pecan cookies that I tried before. I revisited it and altered the recipe a bit. The original recipe uses Earth Balance, a vegan butter alternative, but I switched it out for plain old unsalted butter. I just love the taste of real butter too much.
7. Bake for 15-18 minutes. Rest on tray for a couple minutes before transferring to a cooling rack.