Title: Cocoa Cookies
Categories: Cookies, Mexican
Yield: 36 servings
1/3 c Unsweetened cocoa powder
1 3/4 c Flour
1/2 ts Baking soda
1/2 ts Salt
3/4 c Soy milk
1 ts Cider vinegar
1/4 c Tofu; silken
1 c Sugar
3 tb Canola oil
1/4 c Unsweetened applesauce
1 tb Water
1 ts Vanilla
Vegetable cooking spray
Powdered sugar; optional
Recipe by: Veggie Life, March 1996, page 52
In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set
aside.
In a small bowl, mix together soy milk and vinegar. In a blender or food
processor, combine 1/4 cup of the milk-vinegar mixture with the tofu and
blend until smooth.
Transfer tofu mixture to a large bowl, add sugar, and beat until slightly
frothy. Add oil, applsauce, water, vanilla, and remaining soy-vinegar
mixture, and beat until thoroughly mixed. Add dry ingredients and mix
until
just combined. [There may be a few tiny lumps---that's okay.] Cover bowl
and chill dough in the refrigerator for at least two hours, or up to 3
days.
Preheat oven to 350 degrees and spray or lightly oil a baking sheet. Drop
rounded teaspoonfuls of cookie dough onto baking sheet, about 2 inches
apart. Bake in upper third of oven for 10 minutes. Remove from pan and
cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with
powdered sugar, if desired.
NOTE: Cider vinegar may be replaced with Raspberry vinegar
