Sweets: Cocoa Tea Cakes
Source of Recipe
Karen
List of Ingredients
1/3 cup Cocoa powder
1 3/4 cups Unbleached white flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
3/4 cup Soy milk
1 teaspoon Raspberry or cider vinegar
1/4 cup Silken tofu
1 cup Sugar
3 tablespoons Canola oil
1/4 cup Unsweetened applesauce
1 tablespoon Water
1 teaspoon Vanilla
Cooking spray
Powdered sugar (optional) Recipe
In a medium bowl, sift together cocoa, flour, baking soda, and salt. Set aside. In a cup or small bowl, mix together soy milk and vinegar.
In a blender or food processor, combine 1/4 cup of the soy milk mixture with the tofu and blend until smooth. Pour tofu mixture into a large bowl, add sugar, and beat until slightly frothy. Add oil, applesauce, water, vanilla, and remaining soy milk mixture, and beat until thoroughly mixed. Add dry ingredients and mix until just combined. (There may be a few tiny lumps -- thats okay.) Cover bowl and chill dough for at least 2 hours or up to 3 days.
Preheat oven to 350 F. Lightly oil or spray 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 sheet and cool on rack. Repeat with remaining dough. Sprinkle cooled cookies with powdered sugar if desired.
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