I used to lose my enthusiasm for eating silken tofu after watching the way it’d jiggle coming out of the package, or after feeling it slush around like Jell-O in my mouth. While I squirmed, I still felt the pressure to eat it when I searched for solid sources of protein. But then I learned how well it mixes up into a batch of my favorite chocolate chip cookie dough. Cookies are the perfect place to hide it, and ironically, the edges on these come out extra crispy.
VEGAN, WHOLE WHEAT
MAKES ABOUT 24 COOKIES
1 cup (120 g) white whole wheat flour
½ cup + 3 tbsp (90 g) whole wheat pastry flour
½ tsp baking soda
½ tsp salt
1 cup (180 g) chopped dairy-free bitter and semi-sweet chocolate, plus more for topping
1 cup (240 ml) room temperature virgin coconut oil
¾ cup (140 g) granulated sugar
¾ cup (140 g) packed dark brown sugar
2 tsp (10 ml) vanilla extract
½ cup (125 g) pureed silken tofu (about ¼ of a 1-lb [500-g] package)
Sea salt flakes, for sprinkling
In a bowl, mix the flours, baking soda, salt and chopped chocolate chips together. Set aside.
In a separate bowl, with a handheld mixer, cream the coconut oil and sugars together until fluffy, about 2 minutes. Add in the vanilla and blended tofu and continue to beat until combined. Add in the flour mixture to the creamed coconut oil and sugar and, on low speed, mix until incorporated. Refrigerate for at least 30 minutes or overnight.
When ready to bake, heat the oven to 375°F (190°C or gas mark 5). Line a baking sheet with parchment and scoop golf ball-sized mounds of dough onto the baking sheet, leaving about 2 inches (5 cm) of space between each cookie. Insert extra chips into the top of the cookie mounds and sprinkle each cookie with the sea salt flakes. Bake the cookies for 8 to 10 minutes or until they are just browned around the edges and a little golden on the top. They will have lacey edges and should be slightly undercooked. Remove from the oven to cool slightly before eating.