Cocoa Cookies

Ingredients

28 gr unsweetened cocoa powder
220 gr flour
2 gr baking soda
1 gr salt
180 ml soy milk
5 ml cider vinegar
60 gr tofu
200 gr sugar
45 ml canola oil
60 ml unsweetened applesauce
16 ml water
4 gr vanilla

Instructions

Vegetable cooking spray Powdered sugar; optional Recipe by: Veggie Life, March 1996, page 52 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 quarter 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 5 cm 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 cookies. ----