We had about three coolish days (93 degrees--seemed so fall like!) and I thought about how I hadn't baked anything since the Fourth of July so I pulled out a new cookbook, La Dolce Vegan! Not only is it a pretty entertaining cookbook, it has a healthy (no not healthy as in low fat good for you; healthy as in chunky) section on desserts and decided to try these chocolate chip cookies. They are a little less sweet than regular chocolate chip cookies and have a cakier texture and little less fat than regular chocolate chip cookies. But very good with a glass of soy milk and I have to say, the uncooked dough was excellent!
Rachel's Chocolate Chip Cookies
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups brown sugar
3/4 c. vegan margarine
1 tsp. vanilla extract
1/3 c. silken tofu
3/4 c. Ghiradelli semi-sweet chocolate chips
Preheat oven to 375 degrees. In a large bowl, stir together the flour, baking soda, and salt; set aside. In a food processor, blend together the sugar, margarine, vanilla, and tofu until smooth. Add the tofu mixture and chocolate chips to the flour/soda/salt, and stir well. Drop rounded tablespoonfuls of cookie dough on cookie sheat; press down with fingers. Bake 8-10 minutes. Let cool before removing from baking sheet. Makes 24 cookies.
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