Double Chocolate Tofu Cookies

Mmmmm Chocolate…

This week I’m “stuck” in a training class, but have lots of friends around me. One of their birthday’s is tomorrow, and it’s a biggie! So, I emailed her from across the room inquiring what her favorite baked good was. She replied, “chocolate anything”. So, I had been wanting to try a recipe from Eggless Cooking that looked delicious. A big thanks to them, this recipe is gold!

The ingredient list is simple…

1 box German Chocolate Cake Mix (I’m working on a homemade replacement, but no time on weeknight)
1/2 block Soft Silken Tofu
1/2 cup instant oats
1 stick of butter, melted
1 cup of chocolate chips (I used half dark, half milk chocolate)
1/2 cup of another mixer (for half the batch I used the chocolate chip mix, other half batch: dried cranberries) First you’ll want to melt your butter on the stovetop (you can see mine going in the picture above) and puree your tofu. The replacement ratio for tofu to eggs is 1/4 cup per egg. This recipe calls for 1/2 cup of pureed tofu. This equates to about a half a block (but be sure to measure your pureed tofu in a wet measuring cup). Also, preheat your oven to 350F as this process won’t take long.

Mix the cake mix, butter, oats, and tofu in a large mixing bowl.

The consistency of the dough will be like playdough. I actually found it easier to mix/knead with my (clean) hands rather than any utensils.

I then added the cup of mixed chocolate chips in with my hands (be careful, the heat from your hands will melt the chips pretty quickly). After that, I split the dough in half and put in different bowls. I added 1/4 cup of chocolate chips to one batch and 1/4 cup of dried cranberries to the other. Main reason I did this was to please the masses in class.

Chocolate Chip Batch:

Choco-Cranberry batch:

Line your cookie sheets with parchment paper if you have it available (it makes clean up a breeze). Drop ~1 tbs of batter for each cookie, about 3 inches apart on the sheet.
Bake at 350F for 11 minutes. They won’t look done, but trust me, they are! Let them sit on the cookie sheet for another 5 minutes to passively bake before transferring to wire rack.

Check these babies out!

Each batch makes anywhere from 32-40 cookies, depending on cake mix and how much you put on the cookie sheet. I use a ~1 tbs scooper.

Nutrition (2 cookies/serving with yield of 39 cookies: choco-cranberry variety):

  • 114 cal
  • 3 g fat
  • 27g carbs
  • 1g fiber
  • 2g protein

Not bad for cookies, eh? Enjoy!