Cocoa Cookies

Course : Desserts
Serves: 36
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1/3 Cup Unsweetened Cocoa Powder
1 3/4 Cups Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Soy Milk
1 teaspoon Cider Vinegar
1/4 Cup Tofu -- Silken
1 Cup Sugar
3 tablespoons Canola Oil
1/4 Cup Unsweetened Applesauce
1 tablespoons Water
1 teaspoon Vanilla
1 spray Vegetable Cooking Spray
1 packages Powdered Sugar -- optional

Preparation / Directions:

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 Makes ~3 dozen cookie


Nutritional Information:

Calories: 59.1 Fat: 1.5 g CFF: 21.7% Cholestrol: 0 g

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