Heart Happy Chocolate Chunk Cookies
By
Adriana S, Master Baker, Spud.ca Culinary Institute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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12 people |
Ingredients:
- 2 1/2 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 8 ounces silken or dessert tofu (soft will work, too)
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup coconut oil
- 1 teaspoon vanilla
- 8 ounces Dark Chocolate Bar cut into chunks (1 1/2 cups)
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Directions:
Preheat oven to 375°F. Place oats, in a food processor or blender. Grind oats until they resemble coarse flour. In a bowl, stir together oats, flour, baking powder, and baking soda; set aside.
If tofu is not already malleable, place soft tofu in the food processor or blender. Blend tofu until smooth & set aside.
Beat butter with an electric mixer on medium to high speed for 30 seconds in a bowl. Add tofu; beat until combined. Add granulated and brown sugars; beat until combined. Beat in oil and vanilla. Beat in flour mixture. Stir in any remaining flour mixture. Dust chocolate chunks in 1 Tbs Flour. Add to flour mixture
On ungreased cookie sheet, drop 1 Tbs of dough and space 2 inches apart. Bake 8 to 10 minutes or until edges are golden brown. Cool on wire rack
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