Ok it's not a secret that the youngest member of fitfam6 (#6) has his own challenges, allergies and weight being two of them. So I am constantly searching for food and recipes that meet three criteria:
1. Free from his allergens
2. Is healthy while adding some lbs!
3. He will can eat it meaning texture and taste.
Well we have come to tofu. Now don't get me wrong, this household is far from being vegetarian, but Asher has texture barriers that has makes incorporating meat a slow process. This brings us to my experimentation with tofu aka Tofu Tuesday!
This first Tofu Tuesday we made chocolate chip cookies. I figured if I am going to experiment with recipes and tofu let's start with sweets. I certainly have a sweet tooth🍪😋! Luckily, these were a hit! Everyone loved them. Give them a go and see for yourself.
CHOCOLATE CHIP COOKIES:
2 cups gluten free flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup light brown sugar
3/4 cup vegan margarine or butter
1 teaspoon vanilla extract
1/3 cup firm or extra firm silken tofu (packed and slightly mounding)
In a large bowl, combine your dry ingredients - flour, salt, brown sugar, baking soda
In your mixer, blend on low until creamy your wet ingredients - margarine, vanilla extract and silken tofu
Now here is the tricky part. You need to add the WET mix into the DRY mix. What I did, which created an extra dish to wash (ugh) was empty the wet into a clean bowl, pour my dry into the mixer bowl and the add the wet to the dry. I tried to mix this all by hand and boy that brought a moment of panic. It wasn't combining. So into the mixer it went and wallah it came together perfectly! Oh and a note to keep your mixer on low or to use your mixer bowl cover. I turned it up to 3 without the cover and had bits of tofu come flying out. Mix in your fave chocolate chips and start scooping it out onto your baking sheet.
Bake at 375 degrees for 10-11 minutes. When hey come out they need sufficient time to cool or else they completely fall apart. Once cooled they will still be very delicate but oh so yummy. I suggest storing them in an air tight container in no more than two layers. These are definitely not cookie jar cookies.